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Chicken Riggies
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spicy chicken rigatoni in creamy red sauce, a signature dish from Utica, NY, featuring sautéed chicken and peppers.
Ingredients:
  • 1 (16 ounce) package rigatoni pasta
  • 3 tablespoons extra-virgin olive oil
  • 1.5 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • 1 onion, diced
  • 2 Cubanelle peppers, seeded and thinly sliced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 3 roasted red peppers, drained and chopped
  • 2 hot cherry peppers, seeded and minced
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Bring a big pot of salted water to a vigorous boil. Cook rigatoni until al dente, 8-10 minutes. Drain and keep warm.
  • In a large skillet over medium-high heat, sizzle the chicken in olive oil until golden brown on all sides and fully cooked, about 7 minutes. Set aside and keep warm.
  • Sauté onion, Cubanelle peppers, and garlic until onion softens, for about 4 minutes. Pour in crushed tomatoes, roasted red peppers, and hot cherry peppers. Let it simmer, then mix in the cooked chicken and heavy cream. Simmer for an additional 2 to 3 minutes.
  • Combine pasta with the sauce and finish by generously sprinkling Parmesan cheese on top.

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