If you’ve never had Chicken Riggies, you’re in for a treat. This iconic Upstate New York pasta dish combines tender chicken, rigatoni pasta, sweet and hot peppers, and a creamy tomato sauce with just the right amount of heat. Originating in Utica, New York, Chicken Riggies has become a regional favorite that’s hearty, comforting, and packed with flavor.
This easy Chicken Riggies recipe delivers everything you love about the classic version—creamy sauce, juicy chicken, plenty of peppers, and perfectly cooked rigatoni. Whether you’re serving it for a weeknight dinner or a special family gathering, this restaurant-worthy pasta dish is always a crowd-pleaser.
Why You’ll Love This Chicken Riggies Recipe
- Authentic Utica-style flavor
- Rich, creamy tomato sauce
- Easy enough for weeknight dinners
- Perfect balance of spicy and savory
- Great for meal prep and leftovers
- Family-friendly comfort food
What Are Chicken Riggies?
Chicken Riggies is a signature pasta dish from Utica, New York. The recipe typically features rigatoni pasta tossed with sautéed chicken, bell peppers, hot cherry peppers, and a creamy tomato sauce. Every family has their own variation, but the combination of creamy, spicy, and savory flavors is what makes Chicken Riggies so unforgettable.
Ingredients
- 1 pound rigatoni pasta
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, diced
- 4 cloves garlic, minced
- 6 hot cherry peppers, sliced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
How to Make Chicken Riggies
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and reserve ½ cup pasta water.
Step 2: Cook the Chicken
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Season the chicken with salt, pepper, and paprika. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
Step 3: Sauté the Vegetables
In the same pan, add onions and peppers. Cook for 4–5 minutes until softened.
Add garlic and hot cherry peppers and cook for another minute.
Step 4: Build the Sauce
Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, and red pepper flakes.
Bring to a gentle simmer and cook for 15 minutes.
Reduce heat and stir in heavy cream and Parmesan cheese. Simmer until smooth and creamy.
Step 5: Combine Everything
Return the chicken to the pan.
Add cooked rigatoni and toss until evenly coated. Add reserved pasta water if needed to loosen the sauce.
Taste and adjust seasoning.
Step 6: Serve
Garnish with fresh parsley and extra Parmesan cheese.
Serve hot with crusty Italian bread and a simple salad.
Tips for the Best Chicken Riggies
- Use hot cherry peppers for authentic Utica flavor.
- Don’t overcook the pasta—it should remain slightly firm.
- Heavy cream creates the richest sauce.
- Add extra cherry peppers if you love spicy food.
- Freshly grated Parmesan melts better than pre-shredded cheese.
Variations
Extra Spicy Chicken Riggies
Double the hot cherry peppers and add additional red pepper flakes.
Sausage and Chicken Riggies
Add sliced Italian sausage along with the chicken.
Chicken Riggies with Mushrooms
Sauté sliced mushrooms with the peppers and onions for extra flavor.
Lighter Version
Substitute half-and-half for the heavy cream.
What to Serve with Chicken Riggies
Chicken Riggies Pasta
- Total Time: 50 minutes
- Yield: 6–8 SERVINGS 1x
Description
This creamy Chicken Riggies recipe is a classic Upstate New York comfort food made with tender chicken, rigatoni pasta, sweet and hot peppers, Parmesan cheese, and a rich tomato cream sauce. Perfect for family dinners and special occasions.
Ingredients
- 1 pound rigatoni pasta
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, diced
- 4 cloves garlic, minced
- 6 hot cherry peppers, sliced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Drain and set aside.
- Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
- Season chicken with salt, pepper, and paprika. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- Add onion and bell peppers to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and hot cherry peppers and cook for 1 minute.
- Add crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, and red pepper flakes. Simmer for 15 minutes.
- Reduce heat to low and stir in heavy cream and Parmesan cheese until smooth and creamy.
- Return chicken to the skillet and stir to combine.
- Add cooked rigatoni and toss until evenly coated with sauce.
- Garnish with parsley and additional Parmesan cheese before serving.
Notes
- For authentic Utica-style Chicken Riggies, don’t skip the hot cherry peppers.
- Add extra cream for a richer sauce.
- Adjust the heat level by adding more or fewer cherry peppers.
- Freshly grated Parmesan provides the best flavor and texture.
- Prep Time: 15 MINUTES
- Cook Time: 35 MINUTES
- Category: Dinner
- Method: STOVETOP
- Cuisine: ITALIAN | AMERICAN
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Warm gently on the stovetop over medium-low heat. Add a splash of cream or chicken broth to refresh the sauce.
Frequently Asked Questions
Why is it called Chicken Riggies?
The dish gets its name from rigatoni pasta, commonly called “riggies” in Central New York.
Are Chicken Riggies spicy?
Traditional Chicken Riggies have a mild to moderate kick from hot cherry peppers, but you can adjust the spice level to your preference.
Can I make Chicken Riggies ahead of time?
Yes. The sauce can be made a day ahead and stored in the refrigerator until ready to serve.
Can I freeze Chicken Riggies?
Yes. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Best Chicken Riggies Recipe brings the beloved flavors of Utica, New York straight to your kitchen. Tender chicken, rigatoni pasta, sweet peppers, hot cherry peppers, and a rich creamy tomato sauce come together to create one of the most satisfying comfort food dinners you’ll ever make. One bite and you’ll understand why Chicken Riggies has remained a New York favorite for generations.
