Easy Chicken Riggies

There’s something about Easy Chicken Riggies that feels like a warm hug in a bowl. This delightful dish combines pasta, chicken, and a perfectly spicy tomato cream sauce that just hits the spot every single time. It originates from Utica, New York, and somehow it feels special, like you’re in on a delicious secret of sorts. Trust me, you must try it; your taste buds will send gratitude notes for days.

I’ll let you in on a little secret: my husband is absolutely obsessed with this recipe, and it’s become our family’s comfort staple. Picture this: it’s a chilly Sunday evening, and we’re all slightly peckish from the weekend’s little adventures. I whip up this dish, and bam—peace and yumminess ensue. It’s truly our go-to when we’re craving something cozy yet zesty.

How to Make It

Start with a dance around your kitchen, channeling your inner chef. Don’t worry if things get messy—it’s all part of the charm. Begin by heating some olive oil in your biggest skillet. Toss in chunks of chicken, seasoned to perfection, and maybe juggle a spatula while you’re at it. Add bell peppers—tricolor for the full rainbow effect. Garlic lovers, go nuts here! Next, stir in a can of crushed tomatoes, and a splash of cream that turns all the spicy into silky. It’s magical. Boil some rigatoni in the meantime, and just when it’s dancing about in the pot, mix pasta with the saucy goodness. Ta-da! Dinner is served. Wine, anyone?

✔Ingredient Notes

– Chicken: You can use thighs or breasts, whichever you prefer, or whatever’s left in the fridge.
– Bell peppers: Red, green, yellow… paint your canvas! I once tried it with only one color, and it felt lonely.
– Hot cherry peppers: They’re the zing that bites back—add more if you like it wild!
– Cream: Sub it with coconut milk for a dairy-free twist that worked surprisingly well.
– Pasta: Rigatoni best holds the sauce like a champ, but penne does the trick too.

✔Recipe Steps

1. Heat oil in a large skillet, add seasoned chicken, and sauté until browned.
2. Toss in the bell peppers and garlic, stirring until everything smells mouth-watering.
3. Pour in crushed tomatoes, then cream; let it simmer like a bubbling cauldron of yum.
4. Boil rigatoni until al dente, then drain.
5. Combine cooked pasta with the saucy mixture, stirring until well-coated.
6. Serve with a sprinkle of Parmesan, and dig in!

What to Serve It With

✔Tips & Mistakes

– Don’t be shy with the spices, but, uh, careful not to dump an entire spice jar. Yeah, that was a spicy disaster.
– Red wine pairs so well. If you’re into sips while you cook, it’ll make you feel like a pro.

✔Storage Tips

Stick any leftovers in an airtight container and refrigerate. Perfect straight from the fridge for a sneaky midnight snack or a busy weeknight. Pro tip: it tastes criminally good cold. Genuinely.

✔Variations and Substitutions

Had a near-empty fridge once and replaced chicken with leftover rotisserie—that worked a charm. Swapped out cream for a veggie broth + flour combo when dairy ran out; not quite as decadent, but delightful nonetheless.

Frequently Asked Questions

Easy Chicken Riggies

This easy Chicken Riggies recipe combines tender chicken, peppers, and a creamy spicy sauce for a comforting, flavorful meal everyone will enjoy.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 1 tbsp olive oil
• ▢ 1 cup diced green bell peppers
• ▢ 0.75 cup diced red bell peppers
• ▢ 1.5 cups heavy cream can substitute with half-and-half
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp red pepper flakes adjust to taste
• ▢ 12 oz rigatoni pasta cooked al dente
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken and slice into strips.
• In the same skillet, add minced garlic, green and red bell peppers, and sauté until peppers are tender, about 5 minutes.
• Reduce heat to low and pour in heavy cream. Stir in Parmesan cheese and red pepper flakes. Simmer gently until sauce thickens, about 5 minutes.
• Add sliced chicken back to the skillet and stir to coat with sauce. Season with salt and black pepper.
• Combine the cooked rigatoni pasta with the sauce and chicken. Toss gently and heat through.
• Serve warm and enjoy your easy chicken riggies.

Notes

For a lighter version, substitute heavy cream with half-and-half and reduce cheese by half.