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Chicken Riggies Recipe
Ash Tyrrell

Chicken Riggies Recipe

I have to say, making Chicken Riggies was an absolute delight! It’s one of those comforting dishes that fills the kitchen with tantalizing aromas and brings everyone to the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Rigatoni pasta ½ pound: Rigatoni is hearty and holds the sauce beautifully with its ridged texture. Feel free to use regular or gluten-free options.
  • Olive oil 2 tablespoons: Helps in sautéing the chicken and vegetables to perfection.
  • Boneless skinless chicken thighs (1 pound): Thighs are juicier than breasts, giving the dish a rich flavor. You can use chicken breasts if you prefer.
  • Italian seasoning ½ teaspoon: Adds depth and an herby aroma.
  • Red bell pepper 1, sliced: Sweet and vibrant, it balances the heat from the cherry peppers.
  • Onion 1, diced: A classic base for any savory sauce to build flavor.
  • Garlic 3 cloves, minced: A must-have for its robust taste.
  • Pickled cherry peppers ¼ cup + 2 tablespoons brine: The star ingredient for that spicy kick! Adjust the quantity based on your heat tolerance.
  • Fire-roasted crushed tomatoes 14.5 ounces: These add a smoky richness to the sauce.
  • Heavy cream ½ cup: Makes the sauce creamy and luscious. You can substitute with fat-free half-and-half or oat milk for a lighter option.
  • Parmesan cheese and fresh basil optional, for garnish: Adds extra freshness and an elegant touch at the end.

Method
 

  1. Boil a pot of salted water and cook the rigatoni according to package instructions. You’ll want to aim for al dente, as it will absorb a bit of sauce later on. Once done, drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken for 4-5 minutes, stirring occasionally, until slightly golden. Next, add the red bell pepper, onion, garlic, and cherry peppers. Sauté everything together until the vegetables soften, about 3-4 minutes.
  3. Lower the heat slightly and stir in the fire-roasted crushed tomatoes, heavy cream, and reserved pepper brine. Simmer for 5-10 minutes, allowing the sauce to thicken and for the flavors to meld beautifully.
  4. Add the cooked rigatoni to the skillet and toss to coat each piece with the sauce. Adjust the seasoning as needed. If desired, garnish with freshly grated Parmesan and basil before serving.

Notes

  • Use fresh Parmesan instead of the pre-grated variety for a creamier topping.
  • Reserve a small scoop of pasta water to loosen the sauce if it looks too thick.
  • Slice the cherry peppers finely for better distribution of heat in every bite.
  • If you’re making this for kids or spice-sensitive eaters, replace cherry peppers with more bell peppers.