Description
Chicken Riggies is a vibrant and spicy pasta dish originating from Utica, New York, featuring tender chicken thighs, crispy bell peppers, and tangy pickled cherry peppers in a creamy tomato sauce. This gluten-free rigatoni recipe brings a perfect balance of heat and creaminess, making it a satisfying meal for pasta enthusiasts seeking bold flavors.
Ingredients
Scale
Pasta
- ½ pound gluten-free rigatoni (or your favorite rigatoni)
Chicken and Vegetables
- 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
Sauce
- 14.5 ounces fire roasted crushed tomatoes
- ½ cup heavy cream
Toppings (optional)
- Grated parmesan cheese
- Fresh basil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free rigatoni and cook according to the package directions until al dente. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the diced chicken thighs generously with salt and pepper. Add the chicken to the skillet and cook for 4 to 5 minutes, until it begins to brown on all sides.
- Sauté the Vegetables: Add the sliced red bell pepper, diced onion, pickled cherry peppers, and minced garlic to the skillet with the browned chicken. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften slightly.
- Simmer the Sauce: Stir in the fire roasted crushed tomatoes, heavy cream, and reserved cherry pepper brine. Reduce the heat to low and simmer the sauce for 5 to 10 minutes, allowing it to thicken slightly and ensuring the chicken is fully cooked through.
- Combine and Serve: Stir the cooked rigatoni into the skillet with the creamy chicken sauce to coat the pasta evenly. Serve the dish topped with grated parmesan cheese and fresh basil if desired for an extra layer of flavor.
Notes
- Bring a touch of upstate New York to your kitchen with Chicken Riggies, a spicy and flavorful dish from Utica that’s made with tender chicken, spicy peppers, and tomato cream sauce.
- This recipe is a must-try for all pasta lovers craving a creamy, spicy entree with a unique regional twist.
- You can substitute regular rigatoni if gluten-free pasta is unavailable, but adjust cooking times accordingly.
- To adjust the spice level, increase or reduce the amount of pickled cherry peppers and brine.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 13 g
- Sodium: 307 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 39 g
- Cholesterol: 141 mg
