Bring a touch of upstate New York to your kitchen with Chicken Riggies, a spicy dish from Utica that’s made with tender chicken, spicy peppers, and tomato cream sauce. A must-try for all pasta lovers!
What you’ll love about this recipe:
- 30-minute recipe. Fast and delicious!
- Packed with flavor. Juicy chicken, hot cherry peppers, and fire roasted tomatoes hit all the right notes.
- Comforting. It’s a comforting dish that’s perfect for a cozy night in.
Bring the Heat with Utica’s Famous Chicken Riggies
Next up on my tour of classic recipes from Upstate New York is chicken riggies, another local favorite from Utica.
Whether you’re a fan of spicy food or just love comfort food, this chicken riggie recipe is sure to satisfy your cravings for something bold and delicious.
This spicy chicken rigatoni recipe isn’t typically known for being healthy, but it can definitely be part of a nutritious meal.
For this version, I used a high-protein pasta and added just enough cream to bring the sauce together. Balance out your plate with a green salad or a side of Utica greens to increase it’s nutritional value.
What are chicken riggies?
Chicken riggies is dish featuring rigatoni pasta, chicken, hot cherry peppers or sweet bell peppers, and a spicy tomato-cream sauce.
It’s origin is hotly debated, with several Utica-area chefs claiming to have invented it. Like Utica Greens, it was likely adapted from home recipes enjoyed by Italian immigrants, and it’s popularity began to surge in the 1960s.
Today, chicken riggies can be found on menus across the region, and is often a best seller.
Riggies sauce is similar to my tomato cream sauce, but it’s has a bolder tomato flavor, a kick from the spicy pepper brine, and no cheese.
Ingredients You’ll Need
Rigatoni. Rigatoni is the traditional pasta for this dish, and where it’s name comes from. The toothsome pasta holds up well to the chicken and peppers and the sauce clings nicely to its ridges. For the chicken riggies pictured here, I used Banza rigatoni, which is made from chickpeas and has more protein than traditional wheat pasta.
Chicken thighs. I love the rich flavor of chicken thighs, so I always reach for those. You can use boneless, skinless chicken breasts if you prefer.
Red bell pepper. Red peppers are slightly sweeter and less acidic than green peppers, and they’re absolutely delicious in this sauce.
Pickled cherry peppers. Cherry peppers give this spicy chicken rigatoni it’s signature kick. I add a little extra pepper brine to my sauce for even more flavor. Look for these near the olives and pickles in your grocery store. If you don’t want to commit to an entire jar, you can also usually find them on the olive bar.
Fire roasted crushed tomatoes. Using fire roasted tomatoes gives the sauce and extra layer of rich flavor.
Heavy cream. Cream smoothes out the sauce and brings all of the flavors together. You can also use fat free half and half. For a dairy free option, try extra creamy oat milk.
Italian seasoning. Or a combination of dried oregano and basil.
Onion.
Garlic.
Basil and Parmesan cheese, for garnish.
Variations
- Add sliced mushrooms along with the bell peppers
- For a less spicy version, omit the pepper juice and stir in a few tablespoons of pasta water instead. You can also cut the amount of cherry peppers by half and add another bell pepper.
- For more heat, you can add crushed red pepper flakes
- Swap the chicken for sliced chicken sausage or crumbled Italian sausage
How to make it
Boil the pasta in a large pot of salted water.
Saute the chicken, bell peppers, cherry peppers, onions, and garlic, until softened.
Stir in the tomatoes, cream, and pepper brine, along with the reserved chicken.
Add the cooked pasta.
Commonly asked questions
How to store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, add a tablespoon or two of heavy cream to loosen the sauce back up. Heat in a pan over medium heat, stirring occasionally, until heated though.
Can I freeze it?
Like baked ziti, riggies actually freezes really well. Spread it an an oven safe baking pan and cover with a layer of foil and then a layer of plastic wrap. You can freeze it for up to 3 months.
To reheat, remove the plastic and bake from frozen at 350ºF for about an hour, or until heated through.
Note that the pasta will soften as it reheats, so if you’re making this with the intention of freezing it be sure to cook the pasta very al dente.
Can I use a different kind of pasta?
Rigatoni is traditional, but any tube shaped pasta works well!
Can I use chicken breasts?
Yes! I personally like the flavor of chicken thighs, but you can swap in 2 boneless, skinless chicken breasts if you prefer.
What about pre-cooked chicken?
This is also a great option, and a convenient way to use leftover grilled chicken. Add the cooked diced chicken along with the tomatoes and cook until heated through.
Can I use jarred tomato sauce?
You can, but I don’t know why you would want to. This homemade riggies sauce is so simple and the flavor is unmatched. That said, you can use two cups of your favorite marinara sauce in place of the tomatoes. You can also buy jarred riggies sauce.
What should I serve it with?
Green salad, Utica Greens, or garlic bread are all great side dish options!
More recipes from Upstate New York:
Chicken Riggies
Ingredients
- ½ pound gluten-free rigatoni or your favorite rigatoni
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs diced
- ½ teaspoon Italian seasoning
- 1 red bell pepper sliced
- 1 onion diced
- 3 cloves garlic minced
- ¼ cup pickled cherry peppers + 2 tablespoons reserved brine
- 14.5 ounces fire roasted crushed tomatoes
- ½ cup heavy cream
- grated parmesan cheese and fresh basil optional, for topping
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken generously with salt and pepper, then add it to the pan and cook for 4-5 minutes, until beginning to brown.
- Add the bell pepper, onions, cherry peppers, and garlic. Cook, stirring occasionally, for 3-4 minutes, or until the vegetables begin to soften.
- Stir in the tomatoes, cream, and pepper brine. Reduce heat to low and simmer for 5-10 minutes, or until the sauce slightly reduced and the chicken is cooked through.
- Stir in the cooked rigatoni. If desired, top with cheese and basil.
