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Spicy Chicken Riggies

Prep Time:

10minutes mins

Cook Time:






About the Recipe

This spicy Italian American dish comes from Utica, New York.


  • 1/2 pound riganoti

  • 2 Tablespoons olive oil

  • 1 pound boneless chicken breast or thighs

  • salt and pepper to taste

  • 1 bell pepper chopped

  • 1 onion chopped

  • 2 cloves garlic minced

  • 5 hot pickled cherry peppers chopped

  • 1 teaspoon salt

  • 14 ounces crushed tomatoes 1 can

  • 1 cup chicken broth

  • 1/2 cup heavy cream

  • 4 Tablespoons butter

  • 1/2 cup Parmesan cheese

  • additional Parmesan cheese basil or parsley to garnish


  • Heat the olive oil over medium heat in a skillet. Cut the chicken into bite sized pieces. Season the chicken with salt and pepper if desired and then cook for 5 minutes, turning to brown on each side. Remove the chicken and set it aside. The chicken won’t be completely cooked, it will finish cooking in the sauce.

    2 Tablespoons olive oil,1 pound boneless chicken breast,salt and pepper to taste

  • Put a large pot of water on the stove and bring it to a boil over high heat while you continue to make the sauce.

  • Meanwhile, add the chopped bell pepper and onions to the skillet and cook for 5 minutes.

    1 bell pepper,1 onion

  • Retun the chicken to the skillet, along with the garlic and cook for 1 minute.

    2 cloves garlic

  • Add the hot pickled cherry peppers, salt, broth and crushed tomatoes. Stir to mix, bring to a boil and then reduce the heat and simmer for 10 minutes.

    5 hot pickled cherry peppers,1 teaspoon salt,1 cup chicken broth,14 ounces crushed tomatoes

  • While the sauce simmers add the rigatoni to the pot of boiling water and cook for the time indicated on the package, which is usually 10-14 minutes.

    1/2 pound riganoti

  • Reduce the heat on the sauce burner to the lowest setting. Mix in the heavy cream, butterand Parmesan cheese. Cook 3-5 minutes, until the sauce thickens slightly and the rigatoni is ready.

    1/2 cup heavy cream,4 Tablespoons butter,1/2 cup Parmesan cheese

  • Drained rigatoni, stir it into the sauce and serve.

  • Garnished with sliced black olives, Parmesan cheese, basil or parsley, as desired.

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