Spicy Chicken Riggies with Tomato Cream Sauce Recipe

If you’re craving something with a bit of a kick but still creamy and comforting, this Spicy Chicken Riggies with Tomato Cream Sauce Recipe is an absolute winner. I first stumbled upon chicken riggies on a trip to upstate New York, and ever since then, I’ve tried my hand at recreating that perfect balance of spicy, savory, and creamy right in my kitchen. Trust me, you’ll find that this dish is a crowd-pleaser that’s surprisingly straightforward to pull off, making it perfect for busy weeknights or casual weekend dinners.

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Ingredients You’ll Need

The harmony of tender chicken thighs, spicy cherry peppers, and a luscious tomato cream sauce makes this dish a showstopper. I like to keep things simple by using fire-roasted crushed tomatoes—they add just the right amount of smoky depth to the sauce without complicating the flavor.

• Gluten-free Rigatoni: I usually go for gluten-free, but traditional rigatoni works beautifully too; its tube shape holds the sauce perfectly.
• Olive Oil: Use good-quality extra virgin olive oil for that fruity richness in the base of the dish.
• Boneless Skinless Chicken Thighs: I prefer thighs over breasts here because they stay juicy and tender even with quick cooking.
• Italian Seasoning: Adds a subtle herbaceous note that rounds out the flavors without overpowering.
• Red Bell Pepper: Provides sweetness and a nice texture contrast against the spicy peppers.
• Onion: Caramelizes slightly to deepen the sauce’s flavor.
• Garlic: Freshly minced garlic is a must—it wakes up the whole dish.
• Pickled Cherry Peppers + Reserved Brine: These are the heart of the ‘spicy’ part; the brine gives the sauce a bright tang and extra heat.
• Fire Roasted Crushed Tomatoes: The smoky undertone in these tomatoes elevates the sauce to something special.
• Heavy Cream: It’s what turns the sauce luxuriously smooth and balances the heat perfectly.
• Grated Parmesan Cheese (optional): A little sprinkle on top adds a mouthwatering salty bite.
• Fresh Basil (optional): I love brightening the dish with some fresh herbs at the end for a pop of color and aroma.

Variations

I love how flexible the Spicy Chicken Riggies with Tomato Cream Sauce Recipe is. You can tweak the heat level or swap proteins easily to fit your mood or dietary needs—don’t hesitate to get creative with it!

• Milder Version: When my kids are around, I reduce the amount of pickled cherry peppers or omit the brine to keep things kid-friendly without losing flavor.
• Vegetarian Style: Swap chicken with sautéed mushrooms or eggplant to enjoy the spicy tomato cream sauce without meat.
• Gluten-Free or Different Pasta: I sometimes use gluten-free penne or even zoodles if I want to keep carbs low.
• Extra Heat: For the spicy lovers, adding a pinch of crushed red pepper flakes or a dash of hot sauce amps up the kick beautifully.

How to Make Spicy Chicken Riggies with Tomato Cream Sauce Recipe

Step 1: Cook the Pasta to Perfection

Start by boiling a big pot of salted water—this is your chance to season the pasta inside out. Cooking the rigatoni according to package directions means it’ll be perfectly al dente and ready to soak up all the sauce later. Don’t overcook here; a firm bite is key since the pasta will simmer a bit more in the sauce afterward. After draining, give it a quick rinse if you want—but I usually don’t, to help the sauce cling better.

Step 2: Sear the Chicken for Juicy, Flavorful Bites

Heat your olive oil in a large skillet over medium-high heat. Pat the diced chicken thighs dry, then season generously with salt and pepper. I like to let the chicken brown without crowding the pan—it gives you that nice caramelized crust, which boosts the flavor tremendously. Cook for about 4-5 minutes, tossing or stirring occasionally until it just starts to brown but isn’t cooked through yet. This partial cook is perfect because the chicken will finish in the sauce.

Step 3: Build the Sauce with Fresh Veggies and Peppers

Once the chicken is lightly browned, add the sliced red bell pepper, diced onion, pickled cherry peppers, and minced garlic to the skillet. Stir everything gently, letting the veggies soften up for about 3-4 minutes. This part is where those aromas start to fill your kitchen, and I find stirring occasionally helps them cook evenly without getting mushy. The pickled cherry peppers bring the signature spicy tang that really sets this dish apart.

Step 4: Simmer in the Tomato Cream Sauce

Pour in the fire-roasted crushed tomatoes, heavy cream, and the reserved brine from the cherry peppers. Reduce the heat to low and let everything simmer gently for 5-10 minutes. You want the sauce to thicken slightly and the chicken to cook completely through. Stir every few minutes—I like to watch the sauce as it reduces to make sure it doesn’t get too thick. This slow simmer melds all those spicy, creamy, and smoky flavors beautifully.

Step 5: Bring It All Together with Rigatoni

Finally, stir in the cooked rigatoni so every piece gets coated with that rich, spicy tomato cream goodness. If you’re a cheese fan like me, sprinkle some grated Parmesan at this point. Fresh basil on top adds such a lovely fragrant finish. Serve immediately and prepare for the compliments to roll in.

How to Serve Spicy Chicken Riggies with Tomato Cream Sauce Recipe

Garnishes

I always finish off this dish with a generous sprinkle of freshly grated Parmesan cheese—it melts slightly and adds such a satisfying salty richness. A few torn basil leaves scattered on top bring freshness and that classic Italian flair that brightens every bite.

Side Dishes

To round out the meal, I like pairing Spicy Chicken Riggies with a crisp green salad dressed lightly in lemon vinaigrette or some steamed garlic broccoli. A warm crusty bread is perfect for mopping up every last bit of the creamy sauce.

Creative Ways to Present

For a special dinner, I’ve served this riggies dish in individual shallow bowls with a sprig of basil placed artfully on top. Drizzling a bit of extra virgin olive oil just before serving amps up the richness and creates a beautiful glossy finish that everyone notices.

Make Ahead and Storage

Storing Leftovers

After the meal, I let leftovers cool to room temperature before transferring them to an airtight container. Stored in the fridge, they stay good for about 3-4 days. The flavors tend to intensify overnight, making the second day just as delicious!

Freezing

While I usually recommend enjoying this fresh, you can freeze leftover Spicy Chicken Riggies by placing them in a freezer-safe container. Defrost overnight in the fridge and reheat gently—just be mindful the cream sauce might separate a bit, so stir well while warming.

Reheating

I reheat leftovers in a skillet over low heat with a splash of water or broth to loosen the sauce. Stirring frequently helps maintain that creamy texture and prevents the chicken from drying out. Microwaving works too if you’re short on time—just add a little cream or water and heat in short bursts.

FAQs

Final Thoughts

Honestly, the Spicy Chicken Riggies with Tomato Cream Sauce Recipe holds a special place in my recipe box because it’s where bold flavors meet comfort food in the best way. Every time I make it, friends and family ask for seconds—and that’s saying something! If you want a dish that feels homemade but has that wow factor, I can’t recommend this one enough. Give it a try, and soon enough, it might just become one of your go-to weeknight favorites too.

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