Description
Chicken Riggies is a beloved spicy and flavorful pasta dish originating from Utica, New York. Featuring tender diced chicken thighs, sweet bell peppers, tangy pickled cherry peppers, and a rich tomato cream sauce, this hearty recipe is perfect for pasta enthusiasts seeking a comforting yet zesty meal.
Ingredients
Scale
Pasta
- ½ pound gluten-free rigatoni (or your favorite rigatoni)
Protein
- 1 pound boneless skinless chicken thighs (diced)
Vegetables and Aromatics
- 1 red bell pepper (sliced)
- 1 onion (diced)
- 3 cloves garlic (minced)
- ¼ cup pickled cherry peppers
Liquids and Seasonings
- 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
Optional Toppings
- Grated parmesan cheese
- Fresh basil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Brown the chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the diced chicken thighs generously with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 4-5 minutes until it begins to brown on all sides.
- Sauté the vegetables: Add the sliced red bell pepper, diced onion, pickled cherry peppers, and minced garlic to the skillet. Stir occasionally and cook for 3-4 minutes until the vegetables start to soften and become fragrant.
- Simmer the sauce: Stir in the fire roasted crushed tomatoes, heavy cream, and the reserved brine from the pickled cherry peppers. Reduce the heat to low and let the sauce simmer gently for 5-10 minutes, allowing it to thicken slightly and the chicken to cook through thoroughly.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss well to coat the pasta evenly with the creamy tomato and chicken sauce.
- Serve: If desired, sprinkle grated parmesan cheese and fresh basil on top before serving. Enjoy this spicy, comforting dish warm.
Notes
- Chicken Riggies is a specialty from Utica, New York, known for its bold flavors combining spicy peppers with a creamy tomato sauce.
- Using gluten-free rigatoni makes this recipe suitable for gluten-sensitive individuals.
- Adjust the amount of pickled cherry peppers and brine to control the spiciness of the dish.
- For a richer flavor, use fire roasted crushed tomatoes, which add smoky depth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 13 g
- Sodium: 307 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 39 g
- Cholesterol: 141 mg
