First Published: October 8 2014… Last Updated: May 11, 2020
Chicken Riggies are a creamy pasta dish made with chicken, tomato sauce, heavy cream and hot chili peppers. It has a touch of white wine to add flavor. This large batch recipe makes a delicious family dinner with a slice of Cheesy Italian Bread.
The first bite you take of a rigatoni noodle coated in the spicy cream sauce will be like heaven on your tongue. Chicken riggies are a creamy, toothsome, spicy chicken pasta dish that brings comfort and happiness to all who eat it!
The origin of this pasta recipe
Chicken Riggies is an Italian-American recipe that originated in Utica, New York. That is about the extent that is known of this dish. Utica has a high population of Italian heritage, and while there is no name actually attached to this recipe, it has the flavors of a true Italian-American dish.
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What you need to make Chicken Riggies
Pasta: Rigatoni is a tube shaped pasta with ridges along the sides. There are a small rigatoni and a regular sized rigatoni. You can use whichever size you prefer.
Chicken: I used boneless skinless chicken breast that I cut into cubes before marinating.
Minced Garlic: its fine to mince your own, or to buy prepared minced garlic.
Bell Peppers: I used 1 green and 1 red pepper, but if you have a preference for one over the other, use both of the same type.
Hot Cherry Peppers: These peppers are very hot if eaten on their own. However, once they are in the sauce portion of this recipe, they give a very comforting spicy kick without overdoing it.
Heavy Cream: This is what gives the chicken riggies their rich creamy feeling. It adds something to the dish you cannot get without it.
Tomato Sauce: The only tomato going in this recipe. I prefer to buy a tomato sauce that has no added salt.
Cream Cheese: This helps the sauce to thicken as it simmers.
Cooking Sherry or white wine such as Chardonnay: I have use both and they both bring out the same result.
Spaghetti Pie is a long time favorite of ours. Layers of pasta, cheese, and meat sauce bake all in one dish.
If you made this recipe for Chicken Riggies, please give it a star rating
Creamy Chicken Riggies
Creamy Chicken Riggies a Utica, NY specialty, paired with spicy peppers, heavy cream, and cream cheese. Made with dry sherry, it is reminiscent of a vodka cream sauce. An indulgent and comforting pasta recipe!
Mix together 1/2 cup sherry, garlic, and oregano. Place chopped chicken in Ziploc bag and pour marinade over top. Refrigerate at least 1 hour.
Place peppers on a large baking sheet lined with tinfoil. Spray peppers with cooking spray and place under broiler on high. Roast peppers until they begin to char. Turn peppers over and continue to roast until charred. Remove from oven and immediately place in a Ziploc bag. Let cool.
Heat large skillet over medium heat. Add 1 tablespoon olive oil to hot skillet. Remove chicken from marinade and add with onion to skillet and cook until no longer pink.
In a large stock pot, while chicken is cooking, cook your macaroni according to directions. Drain and place back in stockpot.
Remove peppers from Ziploc bag and remove skin and seeds. Slice peppers into bite sized strips.
Add peppers to chicken mixture along with tomato sauce, sherry, water, salt and pepper.
In a small saucepan over low heat, combine heavy cream and cream cheese and simmer and stir until cream cheese has melted into cream.
Add heavy cream mixture to chicken mixture and stir to combine well.
Pour chicken mixture over top of rigatoni and toss to coat. Serve.
Fat 18g, Carbs 48g, Fiber 5g, Protein 23gNutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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