Chicken Riggies

5 from 37 votes

Bring a touch of upstate New York to your kitchen with Chicken Riggies, a spicy and flavorful dish from Utica that's made with tender chicken, spicy peppers, and tomato cream sauce. This recipe is a must-try for all pasta lovers!

Course Chicken Recipes, Pasta Recipes

Cuisine Italian

Keyword chicken riggies, spicy chicken rigatoni

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 543kcal

Author Lauren Keating

Ingredients

½ pound gluten-free rigatoni or your favorite rigatoni
2 tablespoons olive oil
1 pound boneless skinless chicken thighs diced
½ teaspoon Italian seasoning
1 red bell pepper sliced
1 onion diced
3 cloves garlic minced
¼ cup pickled cherry peppers + 2 tablespoons reserved brine
14.5 ounces fire roasted crushed tomatoes
½ cup heavy cream
grated parmesan cheese and fresh basil optional, for topping

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Drain.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken generously with salt and pepper, then add it to the pan and cook for 4-5 minutes, until beginning to brown.
Add the bell pepper, onions, cherry peppers, and garlic. Cook, stirring occasionally, for 3-4 minutes, or until the vegetables begin to soften.
Stir in the tomatoes, cream, and pepper brine. Reduce heat to low and simmer for 5-10 minutes, or until the sauce slightly reduced and the chicken is cooked through.
Stir in the cooked rigatoni. If desired, top with cheese and basil.

Notes

I made this recipe with chickpea pasta to keep things gluten free!

Nutrition