Authentic Chicken Riggies Recipe – A Spicy Utica Classic

Introduction to the Ultimate Chicken Riggies Recipe

Get ready to bring a taste of Central New York to your dinner table with this bold and creamy Chicken Riggies recipe! This cult-favorite pasta dish is rich, spicy, and loaded with tender chicken, sweet and hot peppers, and a tomato-cream sauce that clings perfectly to every rigatoni noodle. Whether you’re upstate born and raised or just discovering this Italian-American comfort food, Chicken Riggies will earn a permanent spot in your rotation. For more regional favorites, you might enjoy this Philly Cheesesteak Tortellini Pasta.

History Behind the Famous Chicken Riggies Dish

Chicken Riggies hail from Utica, New York, a small city with a big food legacy. The dish was created in the 1980s by Italian-American chefs who wanted a hearty pasta that blended classic Italian ingredients with bold American flavor. “Riggies” refers to rigatoni—the pasta of choice—and the creamy, spicy tomato sauce was their innovation. Every restaurant and home cook in the region has their own twist, making it a recipe with endless variations, but one unforgettable taste. If you love Italian classics, check out this Classic Italian Lasagna al Forno recipe.

Ingredients You Need for This Authentic Chicken Riggies Recipe

• 1 lb rigatoni pasta
• 1.5 lbs boneless skinless chicken breast, cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup sweet bell peppers, diced (red or yellow)
• ½ cup hot cherry peppers, chopped
• ½ cup dry white wine (optional)
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• ½ teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Optional Ingredients to Customize Your Chicken Riggies

• 1 tablespoon tomato paste
• ½ teaspoon smoked paprika
• 1/3 cup black olives, sliced
• ½ cup mushrooms, sliced
• Fresh basil leaves
• Crumbled goat cheese or mozzarella

Step-by-Step Instructions for the Best Chicken Riggies Recipe

1. Cook rigatoni in salted water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken, season, and cook until lightly browned. Remove and set aside.
3. In the same skillet, sauté onions, garlic, sweet peppers, and cherry peppers until soft.
4. Deglaze the pan with white wine (if using), scraping up any browned bits.
5. Stir in crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.
6. Add cream and chicken back to the pan. Simmer until thick and creamy (about 5–7 minutes).
7. Toss in the cooked rigatoni and stir to coat.
8. Serve hot, topped with Parmesan and parsley.

Looking for another creamy chicken favorite? Try this Creamy Chicken Tortellini Recipe.

Necessary Equipment

• Large pot for pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring tools
• Colander

Variations

• Vodka Riggies: Substitute white wine and crushed tomatoes with vodka and tomato puree.
• Vegetarian: Use roasted zucchini and mushrooms instead of chicken.
• Extra Spicy: Add more hot cherry peppers or some jalapeños.
• Cheesy Baked: Transfer to a baking dish, top with mozzarella, and broil.

Explore lighter options like Light Pasta Dishes for a different take on comforting flavors.

Storage & Reheating Tips

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Store cooled riggies in a freezer-safe container for up to 2 months.
• Reheat: Microwave gently with a splash of cream, or warm on the stovetop.

Optional Serving Ideas

• Pair with garlic bread and a crisp green salad.
• Garnish with extra hot cherry peppers for heat.
• Serve with a glass of Sauvignon Blanc or Chianti.
• Add a drizzle of olive oil before serving.

Nutrition (Per Serving)

• Calories: 620
• Protein: 34g
• Fat: 26g
• Saturated Fat: 12g
• Carbs: 58g
• Fiber: 4g
• Sugar: 6g
• Sodium: 580mg
• Cholesterol: 110mg

FAQ

Q: Can I make it less spicy?
A: Yes! Omit cherry peppers and red pepper flakes.

Q: What chicken works best?
A: Either breasts or thighs—your choice!

Q: Make it ahead?
A: Yes. Store pasta and sauce separately for the best texture.

Q: Gluten-free version?
A: Use gluten-free rigatoni.

Q: Can I use rotisserie chicken?
A: Absolutely—shred and add after simmering the sauce.

Q: Substitute for heavy cream?
A: Half-and-half or cashew cream works too. You can also explore non-chicken dinner ideas for variation.

Notes

• Adjust the heat to your preference.
• Add balsamic vinegar or Worcestershire for depth.
• Tastes even better the next day!

Conclusion

If you’ve never had the joy of Chicken Riggies, now’s your chance to try one of New York’s most flavorful hidden gems. Creamy, spicy, and comforting, this dish is sure to satisfy. Don’t forget to snap a pic and share your version online!

Want a deeper dive into pasta perfection? See this Traditional Pasta e Fagioli for another Italian-American classic.

Print Recipe

Chicken Riggies Recipe

Author: JackPowers Cooking Method: Sautéing, Simmering Cuisine: Italian-American Courses: Dinner, Main Dish

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 375  F Servings: 6 Estimated Cost: $ 18 Calories: 620

Best Season: All Seasons

Description

This chicken riggies recipe blends juicy chicken, rigatoni, sweet and hot peppers, and a rich tomato-cream sauce.

Ingredients

Servings

1 lb rigatoni pasta

1.5 lbs boneless skinless chicken breast, cubed

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup sweet bell peppers, diced (red or yellow)

½ cup hot cherry peppers, chopped

½ cup dry white wine (optional)

1 (28 oz) can crushed tomatoes

1 cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper to taste

½ teaspoon red pepper flakes (optional)

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Optional Ingredients

1 tablespoon tomato paste

½ teaspoon smoked paprika

1/3 cup black olives, sliced

½ cup mushrooms, sliced

Fresh basil leaves

Crumbled goat cheese or mozzarella

Instructions

Cook rigatoni in salted water until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add chicken, season, and cook until lightly browned. Remove and set aside.

In the same skillet, sauté onions, garlic, sweet peppers, and cherry peppers until soft.

Deglaze the pan with white wine (if using), scraping up any browned bits.

Stir in crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.

Add cream and chicken back to the pan. Simmer until thick and creamy (about 5–7 minutes).

Toss in the cooked rigatoni and stir to coat.

Serve hot, topped with Parmesan and parsley.

Looking for another creamy chicken favorite? Try this Creamy Chicken Tortellini Recipe.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 26g40%

Saturated Fat 12g60%

Cholesterol 110mg37%

Sodium 580mg25%

Total Carbohydrate 58g20%

Dietary Fiber 4g16%

Sugars 6g

Protein 34g68%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Adjust the heat to your preference.

Add balsamic vinegar or Worcestershire for depth.

Tastes even better the next day!

Keywords: chicken riggies, riggies pasta, creamy spicy pasta, Utica recipe