Chicken Riggies
Chicken Riggies is a beloved Italian-American pasta dish from Utica, New York. It features tender chicken, rigatoni, and a spicy tomato-cream sauce with onions, mushrooms, and hot cherry peppers.
Servings 4 people
Ingredients
- 1 Yellow Onion
- 8 oz Baby Bella Mushrooms
- 2 Garlic Cloves
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese
- 2 tbsp Butter
- 2 cups Italian Dressing
- 16 oz Rigatoni Pasta
- 15 oz Tomato Sauce
- 8 oz Cherry Peppers
- 3 Boneless Chicken Breasts
- 3 oz Black Olives
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Cook & Cut Chicken
- Place boneless, skinless chicken breasts in a container. Poke the chicken with forks to allow the marinade to penetrate.
- Pour 2 cups of Italian dressing over the chicken, ensuring it's fully submerged. Cover and refrigerate for at least 30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side until golden brown and fully cooked through
- Let the chicken rest for 5 minutes, then cut into bite-sized pieces.
Prep Produce
- Wash and slice the mushrooms, slice the onions, and mince the garlic. These will serve as the flavor foundation for the sauce.
Make Sauce
- In the same skillet, add 2 tbsp of olive oil and sauté the sliced mushrooms and onions over medium heat until softened and golden.
- Add minced garlic and cook for another minute.
- Add sliced cherry peppers to the skillet along with 15 oz of tomato sauce. Season with salt and pepper. Let it simmer for about 10 minutes.
- Slowly stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until the sauce is creamy and smooth.
- Add black olives for a briny touch.
Cook Pasta
- While the sauce simmers, cook 16 oz of rigatoni in a large pot of salted boiling water until al dente.
- Reserve 1/2 cup of pasta water before draining.
- Add the cooked rigatoni to the sauce, and toss to coat. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency.
Combine & Serve
- Stir the cooked chicken into the pasta and sauce mixture, allowing it to warm through and absorb the flavors.
- Plate your Chicken Riggies, garnished with freshly chopped parsley for a burst of color. Enjoy hot!