Name: Chicken Riggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American (Regional - Utica
Ingredients: ½ pound gluten-free rigatoni (or your favorite rigatoni); 1 pound boneless skinless chicken thighs (diced); 1 red bell pepper (sliced); 1 onion (diced); 3 cloves garlic (minced); ¼ cup pickled cherry peppers; 2 tablespoons olive oil; ½ teaspoon Italian seasoning; 2 tablespoons reserved brine from pickled cherry peppers; 14.5 ounces fire roasted crushed tomatoes; ½ cup heavy cream; Grated parmesan cheese; Fresh basil

If you’re craving a pasta dish that’s bursting with flavor and a little bit spicy, you’re going to adore this Chicken Riggies Recipe. This classic dish from Upstate New York combines tender chicken, fire-roasted tomatoes, creamy sauce, and those signature cherry peppers that bring a perfect kick. Trust me, once you make this, it’ll quickly become one of your go-to comfort meals—you’ll love how all the flavors balance so beautifully and how easy it is to bring such a restaurant-quality meal right into your kitchen.

❤️

Why You’ll Love This Recipe

Perfect Balance of Spice and Creaminess: The cherry peppers and fire-roasted tomatoes give a wonderful spicy-sweet tang, mellowed out perfectly by the creamy sauce.
Simple and Quick to Make: You’ll have dinner on the table in about 30 minutes without complicated steps or strange ingredients.
Versatile and Customizable: Whether you want it gluten-free or with extra veggies, this recipe adapts well to what you have on hand.
A Crowd-Pleaser: My family goes crazy for this dish, and it’s always a hit for potlucks or casual dinners.

A white plate sits on a wooden board atop a white marbled surface, filled with a serving of rigatoni pasta covered in thick red tomato sauce mixed with pieces of mushrooms and green spinach leaves. The pasta is topped with a light sprinkle of grated cheese and a silver fork rests beside the pasta on the plate’s right side. In the background, there is a small brown bowl filled with grated cheese and fresh green basil leaves nearby, with a blue and white striped cloth partially visible on the left side. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Riggies, Chicken Riggies pasta, Upstate New York Chicken Riggies, spicy chicken pasta, easy Chicken Riggies recipe

Ingredients You’ll Need

Each ingredient in this Chicken Riggies Recipe plays a special role—from the rigatoni pasta that holds the creamy sauce so well, to the pickled cherry peppers that bring that signature tang and heat. When shopping, try to find fire-roasted crushed tomatoes for that smoky depth and fresh basil if you want a lovely herbaceous finish.

Flat lay of a small pile of uncooked rigatoni pasta with ridges, a few raw boneless skinless chicken thighs diced into cubes, a whole red bell pepper sliced into strips, a diced white onion, three peeled garlic cloves chopped finely, a small white ceramic bowl with bright red pickled cherry peppers, another small white bowl filled with a creamy off-white liquid representing heavy cream, a small white bowl containing fire-roasted crushed tomatoes with visible charred bits, a small white bowl holding golden olive oil, a few fresh bright green basil leaves scattered, and a small mound of finely grated pale yellow parmesan cheese, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Riggies, Chicken Riggies pasta, Upstate New York Chicken Riggies, spicy chicken pasta, easy Chicken Riggies recipe

Rigatoni: I prefer gluten-free for a lighter touch, but regular rigatoni works wonderfully too—its tube shape catches the sauce perfectly.
Olive oil: Use good quality extra virgin olive oil to develop flavor when sautéeing the chicken and veggies.
Boneless skinless chicken thighs: Thighs stay juicy better than breast meat and give a richer taste.
Italian seasoning: A quick seasoning boost for the chicken that I never skip.
Red bell pepper: Adds sweetness and color, balancing the heat of the cherry peppers.
Onion: Gives a savory base and slight crunch if not overcooked.
Garlic: This is non-negotiable in my kitchen—there’s no such thing as too much garlic here.
Pickled cherry peppers and brine: The star ingredient for authentic heat and tang, don’t skip the brine—it adds extra zing to the sauce.
Fire roasted crushed tomatoes: Smoky and rich, these make the sauce robust without extra effort.
Heavy cream: Gives that luscious, velvety finish that turns it into comfort food.
Parmesan cheese and fresh basil (optional): My favorite toppings for an extra layer of savory and fresh flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to experiment with this Chicken Riggies Recipe depending on my mood or pantry availability, and you should too! It’s super forgiving and I find adding your own twist only makes it more special.

Add More Veggies: I sometimes throw in mushrooms or zucchini for extra texture and nutrition, which pairs beautifully with the creamy spicy sauce.
Spice Level: If you like it really spicy, toss in some red pepper flakes or extra cherry peppers; for milder, just use fewer peppers and skip the brine.
Protein Swap: I’ve swapped chicken thighs for breast meat or even turkey, but thighs keep it juiciest every time.
Dairy-Free Version: Using coconut cream or cashew cream instead of heavy cream works well if you need to avoid dairy.

How to Make Chicken Riggies Recipe

Step 1: Cook the Pasta Perfectly

Start by bringing a large pot of salted water to a boil. Salt is key here—it seasons the pasta from the inside out. Add your rigatoni and cook it according to package directions until al dente. Overcooked pasta is the enemy, so taste test a piece a minute or two before the suggested time. Drain and set aside while you work on the sauce.

Step 2: Brown the Chicken

Heat the olive oil over medium-high heat in a large skillet. Season your diced chicken thighs generously with salt and pepper—this simple step makes a huge flavor difference. Add the chicken to the hot pan and cook it for 4-5 minutes, stirring occasionally until it’s just starting to brown but not fully cooked through yet. This will help develop a nice crust and keep the inside juicy.

Step 3: Sauté the Vegetables and Peppers

Next, add the sliced red bell peppers, diced onion, minced garlic, and pickled cherry peppers to the skillet. The mixture of sweet bell pepper and tangy cherry peppers is what makes this dish so unique. Cook everything for about 3-4 minutes, stirring occasionally until the veggies soften and the garlic becomes fragrant—your kitchen is going to smell incredible.

Step 4: Make the Creamy Tomato Sauce

Pour in the fire roasted crushed tomatoes, heavy cream, and don’t forget to add the reserved cherry pepper brine—it’s a game-changer! Stir everything together and reduce the heat to low. Let the sauce simmer gently for 5-10 minutes until it thickens slightly and the chicken finishes cooking all the way through.

Step 5: Combine with Pasta and Finish

Toss the cooked rigatoni into the sauce, stirring well so every piece is coated. Taste and adjust seasoning if necessary. If you want to make it extra special, top with freshly grated Parmesan cheese and tear some fresh basil leaves over the top just before serving. These finishing touches really elevate the dish.

👨‍🍳

Pro Tips for Making Chicken Riggies Recipe

Don’t Skip the Cherry Pepper Brine: Adding that brine to the sauce gives it a subtle acidic kick that brightens all the flavors.
Use Chicken Thighs for Juiciness: Thighs stay tender and flavorful without drying out, which really makes the difference here.
Simmer Gently to Avoid Curdling: Keep the heat low when you add cream to keep the sauce velvety smooth.
Reserve Pasta Water: Save a little pasta water before draining in case you want to loosen your sauce for a silkier finish.

How to Serve Chicken Riggies Recipe

The dish is served in a large white rustic ceramic bowl placed on a white marbled surface with a beige cloth underneath. The bowl is divided into two main layers: on the left side, there is a layer of rigatoni pasta coated in a bright red tomato sauce with visible pieces of red bell pepper and scattered herbs, giving it a slightly chunky and textured look. On the right side, there is a layer of cooked leafy greens mixed with small chunks of pale vegetables, topped with a generous layer of golden-brown toasted breadcrumbs that add a crispy texture. A silver fork rests inside the bowl on the right side. In the background, there is a round black skillet filled with the same breadcrumb-topped greens, a small dark brown bowl of grated cheese, a few slices of yellow pickled peppers, and fresh basil leaves on a wooden board. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Riggies, Chicken Riggies pasta, Upstate New York Chicken Riggies, spicy chicken pasta, easy Chicken Riggies recipe

Garnishes

I usually garnish with a generous grating of Parmesan cheese and a sprinkle of fresh basil or parsley. The cheese adds a salty, nutty richness, while the basil brings a fresh pop that brightens the dish beautifully. Sometimes I’ll add a few more sliced pickled cherry peppers on top for extra zing, especially if I’m serving guests who love heat.

Side Dishes

This Chicken Riggies Recipe shines on its own but pairs wonderfully with simple sides like a crisp Caesar salad, garlic bread, or roasted veggies like asparagus or broccoli. I also love serving it alongside a light arugula salad tossed with lemon vinaigrette to cut through the creamy richness.

Creative Ways to Present

For a special occasion, I’ve served this pasta in individual shallow pasta bowls with a large basil sprig and some edible flowers on top—it makes a stunning presentation that guests always remember. Another idea is to bake it briefly with shredded mozzarella on top for a bubbly, golden crust.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator and they stay good for up to 3 days. The flavors actually deepen overnight, so sometimes the next day is even better. Just give it a good stir before reheating to bring everything back together.

Freezing

If I’m making extra, I freeze portions without the pasta first. The sauce and chicken freeze beautifully, but I prefer to cook fresh pasta later to avoid mushiness. When ready to eat, I thaw the sauce in the fridge overnight.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce if it’s thickened too much. Avoid microwaving if possible, or use short bursts and stir in-between to keep the sauce smooth.

FAQs

Can I use chicken breast instead of thighs in this Chicken Riggies Recipe?

Absolutely, you can substitute chicken breast if you prefer a leaner option. Just be mindful to not overcook it, as breast meat tends to dry out faster than thighs. Cooking it until just done and slicing it into bite-sized pieces works well.
What can I substitute for pickled cherry peppers if I can’t find them?

Good question! You can use pepperoncini or pickled jalapeños as alternatives, but adjust the quantity based on how spicy you want your dish. Fresh hot cherry peppers could work too if you like fresh heat rather than pickled tang.
Is Chicken Riggies spicy?

Yes, it has a pleasant, moderate spice level thanks to the pickled cherry peppers and their brine. If you prefer mild, you can reduce or omit the cherry peppers and brine. If you want it spicier, add extra peppers or some red pepper flakes.
Can I make this recipe gluten-free?

Definitely! Just use your favorite gluten-free rigatoni or pasta shape, and ensure any other ingredients you use, like seasoning mixes, are gluten-free. This recipe is naturally adaptable to fit gluten-free diets.

Final Thoughts

I absolutely love how this Chicken Riggies Recipe combines so many vibrant flavors without being complicated or time-consuming. When I first tried this dish, I was hooked by its perfect spicy-creamy balance and how versatile it is for different tastes. If you want to impress family or friends with a comforting, flavorful meal that’s a little different from your usual pasta, give this recipe a try—you won’t regret it. It’s one of those dishes that feels like a warm hug on a plate, and I’m sure it will become a favorite in your home too!