Creamy Chicken Riggies Recipe with Bold Italian Flavors

Chicken riggies is a beloved pasta dish that originated in the Utica, New York area and has been winning hearts far beyond its hometown ever since.

This comforting Italian-American creation combines savory and slightly spicy flavors in a way that feels both exciting and familiar at the same time.

Every forkful offers a satisfying balance that makes it perfect for weeknight dinners or special occasions when you want something a bit more memorable.

The dish has remained a regional treasure for decades, though it deserves recognition on tables everywhere.

What makes it so appealing is how it manages to feel fancy enough for company yet simple enough to enjoy any day of the week.

You can find versions of it in restaurants across upstate New York, but making it at home means you control every element to suit your preferences.

Roll up your sleeves and prepare to fall in love with one of New York's best-kept culinary secrets.

Why Chicken Riggies Keeps People Coming Back

• Layered Flavors From Poaching Liquid: Infusing the cooking water with peppers, garlic, and oregano seasons the chicken from inside out, so each bite carries the dish’s core flavors.
• Tender Chicken Throughout: Cutting breasts into smaller pieces and poaching gently ensures all the chicken stays moist and cooks evenly with the thighs.
• Restaurant-Quality Dish At Home: Building a rich, complex sauce with browned mushrooms, roasted peppers, and cream feels fancy but comes together through straightforward cooking steps.
• Feeds A Crowd Easily: One large pot of creamy, hearty pasta serves multiple people and reheats well when stored with extra pasta water.

Which Ingredients Build Chicken Riggies Flavor

• Boneless Skinless Chicken (2 pounds): Use half breast and half thighs for a mix of tender and flavorful meat.
• Dry Rigatoni (1 pound): The tube shape holds sauce well throughout the dish.

• Kosher Salt (2 teaspoons): Divided between cooking stages to build flavor gradually.
• Fresh Garlic Cloves (2 tablespoons coarsely chopped): Divided to add garlic at different points for depth.
• Fresh Oregano (3 sprigs): Fresh herb brings a bright, Mediterranean note to the sauce.
• Red Pepper Flakes (1/4 teaspoon): Add heat; use more if spice is something your palate enjoys.
• Fresh Basil (1/4 cup cut up): Keep additional basil on hand for garnish when serving.

• Jarred Sliced Hot Cherry Peppers (1/2 cup): Divided between sauce stages for tangy spice; look for peppers packed in brine.
• Red Bell Pepper (1/2 large): Cut into 1 inch pieces for consistent cooking.
• Button Mushrooms (8 ounces sliced): Slice them just before cooking to prevent browning.
• Sweet Onion (2 cups diced): Dicing finely helps them break down into the sauce.
• Tomato Paste (1 6 ounce can): Concentrated tomato flavor deepens the sauce base.
• Sherry (1/3 cup): Adds subtle sweetness and complexity to balance the heat.
• Roasted Red Peppers (2 16 ounce jars drained): Coarsely cut leaving some larger pieces for texture and visual appeal.
• Diced Fire Roasted Tomatoes (2 14.5 ounce cans): Keep the liquid in for body and depth.
• Extra Virgin Olive Oil (4 tablespoons): Divided for cooking chicken and sautéing vegetables separately.
• Heavy Cream (1 cup): Mellows the heat while adding richness to the final dish.
• Butter (4 tablespoons): Adds silky finish to the sauce.
• Romano Cheese (2 cups grated): Divided between mixing into the sauce and topping at the end.

Chicken Riggies Kitchen Tools

• Large Pot: Essential for boiling water and poaching the chicken with the cheesecloth sachet.
• 12×12 Cheesecloth: Holds the peppers, garlic, bell pepper and oregano together while infusing the poaching liquid.
• Kitchen Twine: Ties the cheesecloth pouch closed so ingredients stay contained during cooking.
• Spider or Tongs: Removes the hot chicken from the poaching liquid safely and easily.
• Two Forks: Shreds the cooled chicken into bite-sized pieces for the dish.
• Large Heavy-Duty Pot or Dutch Oven: Cooks the mushrooms and builds the sauce base where everything comes together.
• Cutting Board and Chef’s Knife: Prepares all the vegetables, chicken and other ingredients before cooking begins.
• Strainer or Pasta Spider: Transfers the partially cooked rigatoni into the sauce without losing pasta water.
• Wooden Spoon: Stirs the sauce and ingredients throughout the cooking process.

How To Make Chicken Riggies

Quick Ideas To Elevate Chicken Riggies

• Prep Everything First: Having ingredients cut and measured before starting makes the cooking process smooth and prevents scrambling mid-recipe.
• Cut Chicken To Match Size: Breaking breasts into pieces similar in size to thighs ensures all the chicken finishes cooking at the same time.
• Don’t Fully Cook The Chicken Early: Poaching it partway through is intentional – it finishes cooking later in the sauce, keeping the meat tender.
• Finish Pasta In The Sauce: Adding slightly undercooked rigatoni directly to the sauce lets it absorb flavors while reaching the perfect texture.
• Keep Pasta Water Handy: Reserved starchy water adjusts the sauce consistency as the rigatoni absorbs liquid, so have it nearby when combining everything together.

How Can Chicken Riggies Be Varied?

• Vegetarian Version: Skip the chicken and poach extra vegetables like zucchini, eggplant, and spinach in the cheesecloth bag for 8 minutes, then fold them into the finished sauce along with a cup of ricotta for creaminess and protein.
• Seafood Swap: Replace the shredded chicken with 1 pound of large shrimp added during the last 2 minutes of cooking, or use flaked white fish stirred in just before serving so it doesn’t break apart.
• Lighter Take: Cut the cream and butter each in half and stir in 1 cup of chicken broth instead to thin the sauce, keeping the richness while reducing heaviness without changing the basic cooking method.
• Gluten-Free Option: Use gluten-free rigatoni and swap the sherry for chicken broth if concerned about alcohol content, following the same cooking times and sauce techniques throughout.

What Goes Well With Chicken Riggies

• Serve Four To Six People: This hearty baked pasta works best as a main course that feeds a small gathering without needing extra sides.
• Pair With A Simple Green Salad: Crisp greens with a light vinaigrette cut through the richness of the cream sauce and balance the meal nicely.
• Add Crusty Bread On The Side: A good loaf lets people soak up every bit of sauce left on their plates.
• Finish With Fresh Basil And Cheese: Those final toppings brighten the dish and give each bite a fresh kick after everything cooks together.

How to Keep Chicken Riggies Well Stored

• Keep leftover riggies in an airtight container in the refrigerator for up to three days; the pasta holds up better than you’d expect.
• Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of that reserved pasta water to restore the creamy sauce.
• Freeze portions in freezer-safe containers for up to two months if you want to save them longer, though the texture of the pasta softens slightly after thawing.
• Store any extra pasta water in a separate container in the fridge to have on hand when reheating, as it helps loosen the sauce back to its original consistency.

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Chicken Riggies Recipe

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4.6 from 16 reviews

• Total Time: 45-50 minutes
• Yield: 6 1x

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Description

Chicken riggies, a comforting Utica classic, brings together tender chicken and rigatoni pasta in a spiced tomato sauce that you make right in your own kitchen. This hearty dish has become a beloved staple because it delivers everything you need for a satisfying dinner in one delicious pot.

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Ingredients

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Protein and Pasta:

• 2 pounds boneless skinless chicken (half breast, half thighs)
• 1 pound dry rigatoni

Aromatics and Seasonings:

• 2 teaspoons kosher salt, divided
• 2 tablespoons fresh garlic cloves coarsely chopped, divided
• 3 sprigs fresh oregano
• 1/4 teaspoon red pepper flakes, more if you like it spicy
• 1/4 cup fresh basil cut up, plus more for garnish when serving

Vegetables, Sauce and Finishing:

• 1/2 cup jarred sliced hot cherry peppers, divided
• 1/2 large red bell pepper, cut into 1 inch pieces
• 8 ounces button mushrooms, sliced
• 2 cups sweet onion, diced
• 1 6 ounce can tomato paste
• 1/3 cup sherry
• 2 16 ounce jars roasted red peppers, drained and coarsely cut up leaving some larger pieces
• 2 14.5 ounce cans diced fire roasted tomatoes, not drained
• 4 tablespoons extra virgin olive oil, divided
• 1 cup heavy cream
• 4 tablespoons butter
• 2 cups Romano cheese, grated and divided

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Instructions

1. Prep all ingredients by cutting, chopping, and measuring everything out before you start cooking.
2. Remove any visible fat from the chicken, then cut the breasts into four even pieces roughly the same size as the thighs so everything cooks evenly.
3. Fill a large pot with water, bring it to a boil over high heat, then add 1 teaspoon of kosher salt.
4. Lay out a 12×12 inch piece of cheesecloth and fill it with 1/4 cup of the sliced hot cherry peppers, 1 tablespoon of chopped garlic, the red bell pepper pieces, and the fresh oregano sprigs, then pull up the corners and tie it closed with twine.
5. Drop the cheesecloth bag into the boiling water, cover the pot, and cook for 5 minutes.
6. Remove the cover, add all the chicken pieces, cover again, and turn off the heat, letting the chicken poach in the hot water for 6 minutes.
7. Use a spider or tongs to lift the chicken onto a platter to cool, leaving the cheesecloth bag in the pot with the heat on low and covered.
8. Once the chicken is cool enough to handle, shred it apart with two forks or your fingers, then set it aside.
9. Bring the poaching liquid back to a boil and add the rigatoni, cooking it until it’s a few minutes short of fully tender, then don’t throw away the pasta water.
10. In a separate large heavy pot or Dutch oven, heat half the olive oil over high heat until it shimmers, add the mushrooms, and cook stirring often until browned, about 8 to 10 minutes, then remove them to a bowl and lower the heat to medium.
11. Add the remaining olive oil, then the onions, and cook stirring often until softened, about 5 minutes, then stir in the remaining 1 tablespoon of garlic and cook for 1 minute.
12. Add the red pepper flakes and tomato paste, stirring constantly for 2 minutes.
13. Pour in the sherry to deglaze the pot and cook for 1 minute.
14. Add the roasted peppers, canned tomatoes with their juice, basil, browned mushrooms, remaining 1 teaspoon of salt, and the shredded chicken, then simmer gently over low heat while the pasta finishes cooking.
15. Once the rigatoni is just slightly undercooked, transfer it to the sauce pot using a spider or strainer, then add the cream, butter, and 1 1/2 cups of the Romano cheese and stir everything together.
16. Add enough pasta water to create a creamy sauce consistency while the rigatoni finishes cooking in the sauce.
17. Once the pasta is fully cooked, dish it up and top with the remaining sliced hot cherry peppers, fresh basil, and the rest of the Romano cheese.
18. Save some pasta water for reheating leftovers and discard the cheesecloth bag.

Notes

• Cut your chicken breasts to the same thickness as the thighs so every piece cooks at an equal rate and stays tender throughout the dish.
• Don’t fully cook the pasta in the poaching liquid since it continues cooking in the sauce, and adding reserved pasta water at the end helps create the creamy consistency that makes this dish special.
• Keep the shredded Romano cheese separate and add most of it directly into the pot with the cream and butter for a smooth sauce, then sprinkle the remainder on top when serving for better texture and flavor.
• If you’re cooking for a vegetarian, replace the chicken with hearty mushrooms or firm tofu cut into similar-sized pieces and poach them using the same method for consistent results.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Simmered Chicken
• Method: Boiling
• Cuisine: Italian-American

Nutrition

• Serving Size: 6
• Calories: 660 kcal
• Sugar: 7 g
• Sodium: 580 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 49 g
• Fiber: 5 g
• Protein: 48 g
• Cholesterol: 120 mg