Chicken Riggies

This chicken riggies recipe is spicy, creamy and loaded with vibrant, bold flavor. It’s a comforting pasta dish that brings serious heat and richness to your dinner table.

You might also like chorizo rigatoni, stuffed rigatoni pasta pie, pesto pasta Bolognese, and spaghetti pie.

Why You’ll Love It           

Spicy and creamy: The sauce combines crushed tomatoes, cream and hot cherry peppers for vibrant flavor.
Restaurant quality at home: It tastes like something you’d order but is easy to make in your own kitchen.
Perfect for leftovers: It reheats well and might even taste better the next day.
Customizable heat: You can make it as mild or as spicy as you like.

Chicken Riggies Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Mezzi rigatoni pasta: Mezzi rigatoni is just like regular rigatoni, only shorter in length. Mezzi rigatoni means “half rigatoni”. The ridged sides make it perfect for clinging to rich, hearty sauces. (I used this brand!)
Olive oil: Used to sauté the chicken and build flavor in the pan.
Chicken breast: Adds lean protein and makes the dish hearty. Chop it into bite sized pieces before cooking.
Garlic cloves: Gives a rich savory base to the sauce.
Hot cherry peppers: Bring heat and tang to the sauce. Jarred cherry peppers are fine.
Roasted red peppers: Add sweetness and depth. Drain and slice them for the best texture. If unavailable, you can roast your own red bell peppers in the oven or on a gas flame.
Dry sherry wine: Used to deglaze and boost the sauce’s complexity.
Crushed tomatoes: Form the base of the rich flavorful sauce.
Dried oregano and basil: Add warm Italian herb notes.
Heavy cream: Makes the sauce smooth and luxurious.
Pecorino Romano cheese: Adds a salty nutty bite to the finish.
Fresh basil or parsley: Optional garnish for a burst of freshness.

How to Make Chicken Riggies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook pasta: Boil in a large pot until al dente, reserve some water and drain.
Cook chicken: Cut chicken into small chunks, season and sauté until browned and cooked through, stirring occasionally.
Sauté the garlic: Cook just until fragrant.
Add peppers: Stir in cherry and roasted red peppers to release flavor.
Deglaze the pan: Use sherry wine to scrape up the browned bits.
Make the creamy sauce: Add tomatoes and herbs, simmer over a low heat until thickened.
Add cream and chicken: Stir in cream and return chicken to the large pan. Add more kosher salt and pepper if needed.
Combine with pasta: Toss with cooked pasta and cheese until well coated. Serve immediately.

Substitutions and Variations

Make it gluten free: Use gluten free rigatoni or penne.
Another cheese: Instead of pecorino romano, you can use parmesan cheese or some of each if preferred.
Add veggies: Feel free to add other vegetables while sauteeing the cherry peppers and roasted red peppers. Slice up some button mushrooms, green bell peppers and yellow or sweet onion too.
Tweak the richness of the sauce: For a richer sauce, increase the heavy cream to ¾ cup. If you’d prefer a lighter sauce, substitute Half & Half for some or all of the heavy cream.
Swap the wine: Use dry white wine or extra pasta water for deglazing.
Tame the heat: Use fewer cherry peppers or substitute sweet cherry peppers.
Boost the heat: Add crushed red pepper flakes or extra hot peppers.
Try another protein: Use cooked Italian sausage or shrimp for a twist.
Use a jarred sauce: Crushed tomatoes are best for flavor and texture but a good quality jarred tomato sauce can work in a pinch.
Pasta alternative: Penne or regular rigatoni will work in place of the mezzi rigatoni.
Garnish: A drizzle of extra virgin olive oil, a sprig or fresh basil or parsley, extra grated pecorino romano cheese or any combination of those makes a nice garnish.

Serving Suggestions

Appetizer: Begin your meal with melon prosciutto salad.
Side dishes: Serve chicken riggies with crusty bread or focaccia to soak up the sauce and a side salad, smoked asparagus or roasted artichokes for a complete meal.
Dessert: Finish with strawberry tiramisu or a slice of apple slab pie with whipped cream.

How to Store Chicken Riggies

Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze it for 2 to 3 months. Make sure it’s completely cooled first.
Thaw: Defrost in the refrigerator overnight.
Reheat: Reheat in a skillet over a medium heat, adding a splash of chicken broth, heavy cream or water to loosen the sauce.