Classic Chicken Riggies
Creamy, spicy Chicken Riggies! Tender chicken, cubanelle peppers, roasted red peppers, and a silky tomato-cream sauce. A comforting Upstate NY pasta favorite you’ll want on repeat no matter where you live.
Ingredients
- 1 pound Rigatoni pasta
- I pound boneless skinless chicken, cut into bite-sized pieces
- Salt & pepper to taste
- 1 onion sliced
- 2 cubanelle peppers seeded & sliced
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 3 roasted red peppers drained & chopped
- ½ cup heavy cream
- ½ cup Parmesan
Instructions
- Cook rigatoni according to package directions. Drain and set aside.
- Heat a little olive oil in a large skillet. Season chicken with salt and pepper. Cook until lightly browned. Remove chicken from the skillet and set aside.
- In the same skillet, add the onion, cubanelle peppers, and garlic. Cook until the onion is softened.
- Add the crushed tomatoes and the chopped roasted red peppers. Bring the mixture to a simmer.
- Stir the cooked chicken back into the skillet. Add the heavy cream and let everything simmer together for 2–3 minutes.
- Stir in the cooked rigatoni until everything is coated and heated through.
- Top with Parmesan cheese.
- Serve (and enjoy!)
Notes
One lesson I’ve learned over the years is to wear gloves when working with any kind of spicy peppers (one benefit of the pandemic is it seems I now have a never-ending supply of disposable gloves!)