Utica Chicken Riggies
Utica Chicken Riggies is a bold and comforting pasta dish that combines tender chunks of chicken, perfectly al dente rigatoni, and a creamy tomato-based sauce with a flavorful kick from hot cherry peppers. This upstate New York specialty stands out with its harmonious balance of heat and richness, featuring sautéed bell peppers, garlic, and onions for a robust depth of flavor. The addition of Parmesan cheese and a touch of heavy cream creates a luxurious sauce that clings to each piece of pasta. Perfect for a cozy family dinner or entertaining guests, this one-pot wonder is easy to prepare and bursting with vibrant taste. Serve it with fresh parsley and extra Parmesan for a truly memorable meal! Keywords: Utica Chicken Riggies recipe, spicy chicken pasta, creamy tomato sauce, one-pot dinner, easy pasta recipe.
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Recipe Information
Ingredients
- 1 pound Rigatoni pasta
- 1.5 pounds Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 4 count Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 large Green bell pepper, diced
- 1 large Red bell pepper, diced
- 6 count Hot cherry peppers, sliced (or to taste)
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Cut the chicken breasts into bite-sized pieces. Season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and translucent.
Add the diced green and red bell peppers and sliced hot cherry peppers to the skillet. Cook for 4-5 minutes until the peppers soften.
Stir in the tomato paste and cook for 1 minute to caramelize slightly, then add the canned crushed tomatoes and chicken broth. Bring to a simmer and let cook for 10 minutes, stirring occasionally.
Lower the heat and stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes until the sauce is smooth and creamy.
Return the cooked chicken to the skillet and toss to coat in the sauce. Simmer for 2-3 minutes to warm through.
Add the cooked rigatoni to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
Season the dish with additional salt and black pepper to taste.
Serve immediately, garnished with chopped parsley and more Parmesan cheese, if desired.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.4 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 883 mg | 19% | |
*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.
