Description
Chicken Riggies from Utica, New York become pure comfort on your dinner table with this classic regional pasta dish that brings together spicy peppers, tender chicken, and creamy sauce. Creamy, zesty, and packed with simple ingredients, this recipe lets you dive into a hometown favorite that feels like a warm culinary hug straight from Central New York.
Ingredients
Scale
Pasta:
- 1 16 ounce package rigatoni pasta
Proteins:
- 1.5 pounds skinless boneless chicken breast
- ½ cup grated Parmesan cheese
Seasonings and Supporting Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 onion
- 2 Cubanelle peppers
- 3 cloves garlic
- 1 28 ounce can crushed tomatoes
- 3 roasted red peppers
- 2 hot cherry peppers
- ½ cup heavy cream
- salt
- ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Cook 16 ounces of rigatoni pasta for 8-9 minutes until al dente. Drain and set pasta aside.
- Season 1 ½ pounds of chicken breast pieces with salt and black pepper. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat at 375°F.
- Sauté chicken for 6-7 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F.
- Add 1 diced onion, 3 minced garlic cloves, and 2 sliced Cubanelle peppers to the skillet. Sauté for 4-5 minutes until vegetables soften.
- Pour in 1 28-ounce can of crushed tomatoes, 3 chopped roasted red peppers, and 2 minced hot cherry peppers. Stir to combine.
- Reduce heat to low and simmer sauce for 10 minutes, allowing flavors to meld together.
- Stir in ½ cup heavy cream and ½ cup grated Parmesan cheese. Mix until sauce becomes creamy and smooth.
- Add cooked rigatoni to the skillet. Gently toss pasta to coat evenly with sauce.
- Continue simmering for an additional 3-4 minutes to blend flavors and warm the pasta thoroughly.
- Transfer to serving plates and garnish with extra Parmesan cheese if desired.
Notes
- Choose rigatoni with ridges to help sauce cling better and create more flavor in each bite.
- Avoid overcooking chicken by cutting into even-sized pieces that will cook quickly and uniformly.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories without losing creamy texture.
- Adjust pepper heat by using mild or hot cherry peppers depending on your spice preference, ensuring a personalized flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 to 6
- Calories: 456 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg