The Best Chicken Riggies
Experience a taste of Upstate New York with 'The Best Chicken Riggies,' a creamy and spicy pasta dish that's bursting with bold flavors. Tender rigatoni is smothered in a luscious tomato cream sauce, infused with the zing of cherry peppers and the sweetness of sautéed bell peppers. Juicy, golden-brown chicken breast adds hearty protein to every bite, while garlic, onion, and Parmesan cheese elevate the sauce to restaurant-quality perfection. This comforting, crowd-pleasing recipe comes together in just an hour, making it ideal for weeknight dinners or special occasions. Garnished with fresh parsley and extra cheese, this irresistible pasta dish will have your family coming back for seconds. Perfect for searches like "creamy chicken pasta recipes" and "spicy rigatoni dinner ideas," this one is a must-try!
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Recipe Information
Ingredients
- 1 lb Rigatoni pasta
- 1.5 lbs Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 medium Yellow onion, diced
- 2 Bell peppers (red and green), sliced
- 4 Cherry peppers, seeded and chopped
- 2 tbsp Tomato paste
- 28 oz Crushed tomatoes
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
Instructions
Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Meanwhile, season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then cut it into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, cooking until fragrant and softened, about 3-4 minutes.
Add the sliced bell peppers and cherry peppers to the skillet. Sauté for 5-6 minutes until the peppers are tender.
Stir in the tomato paste, cooking for 1-2 minutes to deepen its flavor.
Add the crushed tomatoes, heavy cream, and chopped chicken to the skillet. Stir to combine, then simmer the sauce over medium-low heat for 10-15 minutes, allowing the flavors to meld together.
Stir in the grated Parmesan cheese and chopped parsley. Mix well and adjust seasoning with additional salt and pepper if needed.
Add the cooked rigatoni pasta to the skillet, tossing to coat the pasta evenly in the sauce.
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
