The Ultimate Chicken Riggies Recipe

Whether you’re cooking for the family or looking to impress guests, Chicken Riggies is guaranteed to deliver bold flavors and satisfied appetites.

If you’re on the hunt for a hearty, comforting, and downright delicious pasta dish, look no further than Chicken Riggies! This iconic Italian-American meal is a staple in Central New York, combining tender chicken, rigatoni pasta, and a rich, spicy tomato-cream sauce.

Many New Yorkers will dispute who’s mother, grandmother, aunt, uncle, sister, or friend has the very best version of this dish.

Today I am going to join and end the dispute by sharing my mother’s recipe – it truly is the best I’ve had.

This recipe is so good, I actually felt obligated to ask her permission to share this recipe with you today – I sure hope you love it!

What Are Chicken Riggies?

Chicken Riggies (short for rigatoni) is a regional dish with its roots in Utica, New York. It features a creamy tomato sauce with a spicy kick, chunks of juicy chicken, and perfectly cooked rigatoni. Depending on who you ask, you might find variations with bell peppers, hot cherry peppers, or even mushrooms, but the core elements remain the same.

Why You’ll Love This Recipe –

• Perfect for Any Occasion: Chicken Riggies are fancy enough for dinner parties but easy enough for a weeknight meal.
• Customizable Heat: You can control the spiciness to suit your taste, from mild to extra fiery.
• Rich and Creamy: The combination of tomatoes and heavy cream creates an irresistible sauce that clings to the pasta.

How to Make Chicken Riggies

Don’t be intimidated by the long list of ingredients. This recipe is quick and comes together pretty easily. The bonus is the extra sauce you may have left when you are done. It is freezable!

INGREDIENTS:

• 1 lb rigatoni
• 2 Tbsp olive oil
• 1 large onion, chopped
• 3 (or more) garlic cloves, chopped
• 2 lbs boneless chicken breast, cut into cubes
• salt & pepper
• 1 28 oz can diced tomatoes
• 1/2 tsp dried basil
• 2 cups green bell pepper, cut into 1″ pieces
• 1 cup red bell pepper, cut into 1″ pieces
• 1/4 cup (more or less to taste) sliced hot cherry peppers, rinsed
• 1 cup sliced mushrooms (optional)
• 1/2 cup butter
• 2 Tbsp flour
• 2 cups milk
• 1/2 cup grated parmesan cheese

INSTRUCTIONS –

1. Cook the Pasta – Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and keep warm.
2. Cook the Chicken – While the pasta is cooking, sauté onion and garlic in the oil over medium heat until softened. Watch carefully to not burn! Add chicken and cook until no longer pink, about 8-10 minutes.
3. Add the Veggies – Stir in the tomatoes, basil, peppers, and mushrooms. Bring to a simmer, reduce heat and continue to simmer until peppers are softened. Add salt and pepper to taste.
4. Make the Sauce – While the chicken and pepper combination simmers, melt butter in a small saucepan over medium-low heat. Stir in flour until a paste forms. Add the milk, stirring until heated through. Add the parmesan, stirring constantly until a thick sauce forms. Be patient and keep stirring.
5. Finish and Serve – To serve, you may combine the pasta and the finished sauce all together or you may individually serve the pasta topped with the sauce. Sprinkle more parmesan and add more cherry peppers to taste.

NOTES:

• Variations: Feel free to customize this dish by adding other vegetables like zucchini or even olives. You can also swap out the chicken for Italian sausage if you’re in the mood for something different.
• Adjust the heat: Some like this dish HOT! (Like, sweat dripping hot.) I personally like to start with fewer cherry peppers and add more when serving if you like extra spice. You can also remove the seeds for a milder heat. Just be warned, about 1/4 cup of cherry peppers goes a long way!
• Use good quality tomatoes: Since this dish has a rich sauce, opt for high-quality crushed tomatoes for the best flavor.
• Don’t overcook the pasta: Rigatoni should be al dente to hold up against the hearty sauce and chicken.

This dish is the ultimate comfort food. It brings together creamy, spicy, and savory flavors in a single bowl, and the rigatoni’s hearty texture makes every bite feel substantial. Whether you’re cooking for the family or looking to wow guests with a dish that’s a little different from the usual pasta, Chicken Riggies are the perfect choice.

More Italian Recipes –

• Caprese Pasta Salad
• Baked Italian Chicken
• Grilled Bruschetta Chicken
• Make-Your-Own Pasta Bar
• Italian Chicken Kabobs

Ready to give Chicken Riggies a go? Trust me, once you’ve tasted this Central New York classic, you’ll be hooked!

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Chicken Riggies

Servings: 6 people

Whether you’re cooking for the family or looking to impress guests, Chicken Riggies is guaranteed to deliver bold flavors and satisfied appetites.

Cook Time:20 minutes mins

Ingredients

• 1 lb rigatoni
• 2 Tbsp olive oil
• 1 large onion, chopped
• 3 or more garlic cloves, chopped
• 2 lbs boneless chicken breast, cut into cubes
• salt & pepper
• 1 28 oz can diced tomatoes
• 1/2 tsp dried basil
• 2 cups green bell pepper, cut into 1″ pieces
• 1 cup red bell pepper, cut into 1″ pieces
• 1/4 cup more or less to taste sliced hot cherry peppers, rinsed
• 1 cup sliced mushrooms, optional
• 1/2 cup butter
• 2 Tbsp flour
• 2 cups milk
• 1/2 cup grated parmesan cheese

Instructions

• Cook the Pasta – Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and keep warm.
  
• Cook the Chicken – While the pasta is cooking, sauté onion and garlic in the oil over medium heat until softened. Watch carefully to not burn! Add chicken and cook until no longer pink, about 8-10 minutes.
• Add the Veggies – Stir in the tomatoes, basil, peppers, and mushrooms. Bring to a simmer, reduce heat and continue to simmer until peppers are softened. Add salt and pepper to taste.
• Make the Sauce – While the chicken and pepper combination simmers, melt butter in a small saucepan over medium-low heat. Stir in flour until a paste forms. Add the milk, stirring until heated through. Add the parmesan, stirring constantly until a thick sauce forms. Be patient and keep stirring.
• Finish and Serve – To serve, you may combine the pasta and the finished sauce all together or you may individually serve the pasta topped with the sauce. Sprinkle more parmesan and add more cherry peppers to taste.

Nutrition

Serving: 1 serving · Calories: 779 kcal · Carbohydrates: 76 g · Protein: 50 g · Fat: 30 g · Saturated Fat: 14 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 154 mg · Sodium: 800 mg · Potassium: 1355 mg · Fiber: 6 g · Sugar: 13 g · Vitamin A: 1845 IU · Vitamin C: 88 mg · Calcium: 261 mg · Iron: 4 mg

Other Notes

Course: dinner

Cuisine: Italian

Keyword: 30 minutes or less, chicken, pasta