Chicken Riggies

Chicken Riggies – This creamy, comforting and somewhat spicy pasta dish is a total gem from upstate New York. It features tender chicken chunks, along with Italian sausage, in a creamy tomato sauce tossed with rigatoni (that’s the “riggies”). But the secret is those cherry peppers, which make it totally unique and add a world of flavor.

We love bringing you food from all around the world, but sometimes it’s nice to have something from a little closer to home. There are a ton of great Southern recipes on GypsyPlate, but we also have some amazing dishes from farther north like Chicago’s Chicken Vesuvio and the iconic New England Clam Chowder.

Today, we’re bringing you a pasta dish that comes from upstate New York, specifically the Utica area. Its exact origin is unclear, as a number of chefs claim to have created it. But when we made our own version of Riggies, we loved it and wanted to share it with you.

Ingredients

• Chicken – I always use boneless skinless thighs. If you really want to use breasts, you can, but they will be a bit drier and tougher.
• Pasta – It’s gotta be rigatoni, otherwise it won’t be riggies. That being said, you can make the same dish with other shapes like penne or bowties.
• Olive oil and butter – For cooking the chicken. I’ve cooked it with just olive oil, but like the extra flavor the butter adds.
• Italian sausage – I only use half pound here, but that flavor goes a long way.
• Onion – I pick it out, but Alpana likes it.
• Garlic – Yes, this is a must.
• Crushed red pepper – To give it a bit of heat.
• Red bell pepper – I have made the dish without it, but it is a nice addition.
• Cherry peppers – Now these are not optional. They give a very distinctive flavor that is crucial to make chicken riggies unique. I find them in the antipasto bar at a local specialty grocery store.
• Crushed tomatoes – For the tomato element.
• Heavy whipping cream – To make it creamy.
• White wine – Because I like to cook with wine.
• Black olives – Many recipes don’t have these, but I really enjoy them here.
• Parmesan cheese – Always freshly grated, because it melts into the sauce better.

Chicken Riggies Recipe

First I get get the pasta boiling in salted water. When done, I reserve a cup of the cooking water, drain the pasta and set it aside.

While pasta is cooking, I brown the chicken thighs in a skillet over medium-high heat in a mixture of 1 tablespoon each of olive oil and butter for 5-6 minutes per side, then remove it to a plate.

When cool enough to handle, I dice the thighs into bite-sized pieces.

Next, I add the sausage to the pan, break it up with a spoon, and cook until it is no longer pink, about 4-5 minutes. After that, I add the diced onion and sauté for 3-4 minutes.

Then, I pour in the white wine, stir to deglaze the pan, reduce for 3-4 minutes, and then stir in bell pepper and garlic and cook for another 3-4 minutes. I add crushed tomatoes, cherry peppers and black olives and simmer for 5-10 minutes.

Then I finish up the sauce by stirring in cream and cooking for 2-3 minutes.

Almost done! I mix in the chopped chicken and grated cheese and cook it for a couple of minutes, then mix the pasta into the sauce.

I usually add in a little of the reserved pasta water as well for consistency.

So that’s it. No need to write a novel for such a simple weeknight recipe, though food boggers are notorious for that.

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Chicken Riggies, on our Gypsy Plate… enjoy!

More great chicken recipes:
Cast Iron Chicken
Chicken Marbella
Qdoba Chicken
Chicken Bog
Chicken Chasseur
Coca-Cola Chicken
Doro Wat

Chicken Riggies

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Chicken Riggies is a popular pasta dish from upstate New York featuring chicken, rigatoni and cherry peppers in a creamy sauce.

Print

Ingredients

• 10oz rigatoni
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1.5 pounds boneless skinless chicken thighs
• ½ pound Italian sausage
• 1 small onion, diced
• ½ tsp crushed red pepper
• 1 cup dry white wine
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• 28oz crushed tomatoes
• ½ cup cherry peppers, halved
• 10-12 black olives, halved
• 1 cup heavy whipping cream
• ½ cup freshly shredded parmesan cheese

Instructions

1. Boil pasta to al dente in salted water according to package directions. When done, reserve a cup of pasta water, drain pasta and set aside.
2. While pasta is cooking, brown chicken in a skillet over medium-high heat in a mixture of 1 tablespoon each of olive oil and butter for 5-6 minutes per side. Remove to a plate. When cool enough to handle, dice it into bite-sized pieces.
3. Add sausage to the pan, break it up with a spoon, and cook until it is no longer pink, about 4-5 minutes.
4. Add diced onion and sauté for 3-4 minutes.
5. Pour in white wine, stir to deglaze the pan, and reduce for 3-4 minutes.
6. Stir in bell pepper and garlic. Cook for 3-4 minutes.
7. Add crushed tomatoes, cherry peppers and black olives. Simmer for 5-10 minutes.
8. Stir in cream and cook for 2-3 minutes.
9. Mix in chopped chicken and grated cheese. Cook for a minute or two until everything is well combined.
10. Finally, mix the pasta into the sauce. You can stir in a little of the reserved pasta cooking water if you desire a thinner consistency.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 693Total Fat 41gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 22gCholesterol 215mgSodium 927mgCarbohydrates 33gFiber 4gSugar 10gProtein 44g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.