Chicken Riggies
Chicken Riggies is a beloved Italian-American dish that hails from Central New York, particularly the Utica area. This hearty and flavorful pasta dish features tender chicken, spicy peppers, and a rich, creamy tomato sauce, all tossed with rigatoni.

Chicken Riggies Known For New York Cuisine
Known for its perfect balance of heat and creaminess, Chicken Riggies has become a staple in upstate New York cuisine, with each restaurant and home cook putting their own unique spin on the recipe. Whether you prefer it mild or fiery, this comforting and satisfying dish is sure to become a favorite at your dinner table.
What Equipment Do I Need

Ingredients:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 6 hot cherry peppers, chopped (adjust based on spice preference)
- 8 ounces baby bella mushrooms, sliced
- 1 cup dry red wine
- 1 (28-ounce) jar marinara sauce, or homemade sauce
- ½ teaspoon dried basil
- 1/2 teaspoon paprika
- 1 teaspoon red pepper flakes (use less for milder flavor)
- ½ cup heavy cream
- 1 cup grated Pecorino Romano cheese (plus extra for serving)
- 1 pound rigatoni pasta, cooked al dente
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
How Do I Make Chicken Riggies
- Heat the butter and olive oil in a large, deep skillet or pot over medium heat. Add the chicken and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.


- Add the garlic, onions, green and red bell peppers, mushrooms, and hot cherry peppers to the skillet. Cook for 7-8 minutes, stirring often, until the vegetables soften.


- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for 3-4 minutes, letting the wine reduce slightly.


- Add the marinara sauce, basil, paprika, and red pepper flakes. Stir to combine and bring the sauce to a simmer. Lower the heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally.


- Once the sauce has reduced slightly, stir in the heavy cream. Simmer for an additional 2-3 minutes, then add the grated Pecorino Romano cheese. Mix well until the cheese is fully melted and incorporated into the sauce.



- Add the cooked rigatoni to the pot and toss to coat the pasta evenly in the sauce. Cook for 2-3 minutes to allow the flavors to meld. Adjust the seasoning with salt and pepper, if needed.


- Transfer the riggies to a serving dish or bowls. Sprinkle with extra Pecorino Romano and fresh parsley before serving. Enjoy!



FAQs
1. What are Chicken Riggies?
Chicken Riggies is a popular Italian-American pasta dish from Utica, New York. It consists of rigatoni pasta, sautéed chicken, spicy cherry peppers, and a creamy, tomato-based sauce.
2. Why is it called “Chicken Riggies”?
The name comes from the combination of chicken and rigatoni (often called “riggies” in Central New York).

3. Is Chicken Riggies spicy?
It can be! The level of spice depends on the type and quantity of hot peppers used. Traditionally, spicy cherry peppers give the dish a kick, but you can adjust the heat to your preference.
4. Can I make Chicken Riggies mild?
Yes! If you prefer a milder version, you can reduce or omit the hot peppers and use sweet bell peppers instead.
5. What kind of peppers are used in Chicken Riggies?
Traditional Chicken Riggies use hot cherry peppers, but some variations include banana peppers, jalapeños, or bell peppers for different levels of heat.

6. What type of chicken is best for Chicken Riggies?
Boneless, skinless chicken breast or thighs work best. The chicken is typically diced and sautéed before being added to the sauce.
7. Can I substitute the rigatoni with another type of pasta?
Yes, but rigatoni is preferred because its ridged texture holds onto the sauce well. If needed, penne or ziti can be used as substitutes.
8. Is there a dairy-free version of Chicken Riggies?
Yes! You can make a dairy-free version by omitting the heavy cream and cheese or using dairy-free alternatives like coconut milk or cashew cream.

9. Can I make Chicken Riggies ahead of time?
Yes, Chicken Riggies can be made in advance and reheated. The flavors often deepen when stored overnight in the refrigerator. Reheat gently on the stove with a splash of water or cream.
10. What can I serve with Chicken Riggies?
Chicken Riggies pairs well with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.

Storage
Refrigeration:
- Allow Chicken Riggies to cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 3–4 days.
- Reheat on the stovetop over low heat with a splash of water or cream to refresh the sauce.
Freezing:
- Chicken Riggies can be frozen for longer storage. Place in a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Reheating:
- Stovetop: Heat gently over medium-low heat with a little added cream, broth, or water to prevent drying out.
- Microwave: Heat in 30-second intervals, stirring in between, until warmed through.
For best results, store the sauce and pasta separately if planning to freeze, as pasta can become mushy when thawed and reheated.

Chicken Riggies

Chicken Riggies is a beloved Italian-American dish that hails from Central New York, particularly the Utica area. This hearty and flavorful pasta dish features tender chicken, spicy peppers, and a rich, creamy tomato sauce, all tossed with rigatoni.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 6 hot cherry peppers, chopped (adjust based on spice preference)
- 8 ounces baby bella mushrooms, sliced
- 1 cup dry red wine
- 1 (28-ounce) jar marinara sauce, or homemade sauce
- ½ teaspoon dried basil
- 1/2 teaspoon paprika
- 1 teaspoon red pepper flakes (use less for milder flavor)
- ½ cup heavy cream
- 1 cup grated Pecorino Romano cheese (plus extra for serving)
- 1 pound rigatoni pasta, cooked al dente
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the butter and olive oil in a large, deep skillet or pot over medium heat. Add the chicken and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
- Add the garlic, onions, green and red bell peppers, mushrooms, and hot cherry peppers to the skillet. Cook for 7-8 minutes, stirring often, until the vegetables soften.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for 3-4 minutes, letting the wine reduce slightly.
- Add the marinara sauce, basil, paprika, and red pepper flakes. Stir to combine and bring the sauce to a simmer. Lower the heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally.
- Once the sauce has reduced slightly, stir in the heavy cream. Simmer for an additional 2-3 minutes, then add the grated Pecorino Romano cheese. Mix well until the cheese is fully melted and incorporated into the sauce.
- Add the cooked rigatoni to the pot and toss to coat the pasta evenly in the sauce. Cook for 2-3 minutes to allow the flavors to meld. Adjust the seasoning with salt and pepper, if needed.
- Transfer the riggies to a serving dish or bowls. Sprinkle with extra Pecorino Romano and fresh parsley before serving. Enjoy!
Notes
What Equipment Do I Need
FAQs
1. What are Chicken Riggies?
Chicken Riggies is a popular Italian-American pasta dish from Utica, New York. It consists of rigatoni pasta, sautéed chicken, spicy cherry peppers, and a creamy, tomato-based sauce.
2. Why is it called "Chicken Riggies"?
The name comes from the combination of chicken and rigatoni (often called "riggies" in Central New York).
3. Is Chicken Riggies spicy?
It can be! The level of spice depends on the type and quantity of hot peppers used. Traditionally, spicy cherry peppers give the dish a kick, but you can adjust the heat to your preference.
4. Can I make Chicken Riggies mild?
Yes! If you prefer a milder version, you can reduce or omit the hot peppers and use sweet bell peppers instead.
5. What kind of peppers are used in Chicken Riggies?
Traditional Chicken Riggies use hot cherry peppers, but some variations include banana peppers, jalapeños, or bell peppers for different levels of heat.
6. What type of chicken is best for Chicken Riggies?
Boneless, skinless chicken breast or thighs work best. The chicken is typically diced and sautéed before being added to the sauce.
7. Can I substitute the rigatoni with another type of pasta?
Yes, but rigatoni is preferred because its ridged texture holds onto the sauce well. If needed, penne or ziti can be used as substitutes.
8. Is there a dairy-free version of Chicken Riggies?
Yes! You can make a dairy-free version by omitting the heavy cream and cheese or using dairy-free alternatives like coconut milk or cashew cream.
9. Can I make Chicken Riggies ahead of time?
Yes, Chicken Riggies can be made in advance and reheated. The flavors often deepen when stored overnight in the refrigerator. Reheat gently on the stove with a splash of water or cream.
10. What can I serve with Chicken Riggies?
Chicken Riggies pairs well with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.
Storage
Refrigeration:
- Allow Chicken Riggies to cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 3–4 days.
- Reheat on the stovetop over low heat with a splash of water or cream to refresh the sauce.
Freezing:
- Chicken Riggies can be frozen for longer storage. Place in a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Reheating:
- Stovetop: Heat gently over medium-low heat with a little added cream, broth, or water to prevent drying out.
- Microwave: Heat in 30-second intervals, stirring in between, until warmed through.
For best results, store the sauce and pasta separately if planning to freeze, as pasta can become mushy when thawed and reheated.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 705Total Fat 27gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 12gCholesterol 176mgSodium 892mgCarbohydrates 47gFiber 6gSugar 10gProtein 60g