Chicken Riggies is a hearty and flavorful pasta dish that hails from Utica, New York, combining tender chicken, spicy peppers, and rigatoni pasta in a creamy tomato-based sauce. This regional favorite is known for its rich and robust flavors, offering a delightful balance of heat and creaminess that makes it a perfect comfort food. The dish features a combination of bell peppers, cherry peppers, and sometimes hot peppers, creating a vibrant and spicy sauce that clings to the pasta and chicken. Chicken Riggies is a fantastic choice for a cozy dinner or a special occasion, sure to impress with its delicious and unique taste.
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), sliced
- 4-6 hot cherry peppers, chopped (adjust to taste)
- 1/2 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion and sauté until softened, about 3 minutes. Add the garlic, bell pepper, and cherry peppers, and cook for another 2-3 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine reduces slightly.
- Make the Sauce: Stir in the crushed tomatoes, heavy cream, oregano, basil, and crushed red pepper flakes. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
- Combine the Ingredients: Return the cooked chicken to the skillet, along with the drained rigatoni. Toss everything together to coat the pasta and chicken evenly in the sauce. Stir in the Parmesan cheese until melted and well combined.
- Serve: Transfer the Chicken Riggies to a serving dish and garnish with fresh basil or parsley if desired. Serve hot with additional Parmesan cheese on the side.
Chicken Riggies is a flavorful and satisfying dish that showcases the bold and spicy flavors of Utica, making it a standout choice for any pasta lover looking to try something new and delicious.
