Description
Chicken riggies blends tender chicken and rigatoni pasta in a savory tomato sauce that’s been a comfort food staple in Utica, New York for generations. When you combine the peppers, onions, and that signature red sauce with crispy fried chicken pieces, you get a hearty dish that satisfies exactly what you’re craving for dinner.
Ingredients
Scale
Protein and Produce:
- 2.5 lbs chicken breasts, cut into 3/4 to 1-inch pieces
- 8 ounces Baby Bella mushrooms, sliced
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1–2 hot peppers, jarred
- 0.5 cup black olives
Cooking Fats and Base:
- 4 tablespoons butter
- 2 cups water
- 2 tablespoons chicken bouillon
Sauce and Seasonings:
- 1 cup tomato sauce
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon parsley
- 2 tablespoons cornstarch
- 2–3 tablespoons cold water
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, to taste
- 1 lb rigatoni, cooked and drained
Instructions
- Melt 4 tablespoons of butter in your large pot over medium-high heat until it begins to bubble.
- Add your 2 1/2 lbs of chicken breast pieces (cut into 3/4 to 1-inch chunks) to the melted butter and cook for about 3 minutes at medium-high heat until the chicken starts turning white on the edges.
- Stir in your 8 ounces of sliced Baby Bella mushrooms and let them cook alongside the chicken for 5 minutes at medium-high heat.
- Add your chopped green bell pepper, 1-2 jarred hot peppers, and chopped onion to the pot, then season everything with salt and black pepper to your liking and cook for 5-7 minutes at medium-high heat.
- Pour in 2 cups of water, dissolve 2 tablespoons of chicken bouillon into the liquid, then add 1 cup of tomato sauce, 1 cup of heavy cream, 1 teaspoon of paprika, 1 teaspoon of parsley, and crushed red pepper flakes if you prefer extra heat.
- Bring your mixture to a boil over medium-high heat, then cover the pot, reduce to medium-low heat, and simmer gently for 20 minutes while stirring occasionally.
- Cook your 1 lb of rigatoni according to the package directions during this 20-minute simmer time, then drain it completely.
- Stir your 1/2 cup of black olives into the simmering sauce and let everything cook uncovered for 5 minutes at medium-low heat.
- Mix 2 tablespoons of cornstarch with 2-3 tablespoons of cold water in a small bowl until you reach a thick but pourable consistency.
- Pour your cornstarch mixture into the sauce at medium-low heat and stir constantly until all white streaks disappear and the sauce thickens, which takes about 2-3 minutes.
- Fold your drained pasta into the thickened sauce and serve warm to your table.
Notes
- Don’t skip searing the chicken in butter first, as this step builds flavor for your entire dish before the sauce comes together.
- Keep your heat at a gentle simmer once the pot is covered, since high heat can make the cream curdle and affect your sauce’s smoothness.
- Mix that cornstarch slurry to the right consistency; too thick and it won’t blend in, too thin and your sauce stays runny; so test it with a spoon before adding it to the pot.
- If your kitchen runs warm or the sauce breaks during cooking, a splash of fresh heavy cream stirred in gently can help restore the creamy texture.
- Prep Time: 12-14 minutes
- Cook Time: 30 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 541 kcal
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 125 mg