Chef John’s Spicy Chicken Riggies with Creamy Tomato-Pepper Sauce

This Chicken Riggies recipe, popularized by Chef John, is a classic Utica, New York dish that combines tender rigatoni pasta with juicy chicken and a creamy, spicy tomato-pepper sauce. It’s a hearty and flavorful meal with just the right amount of heat, perfect for satisfying your Italian-American comfort food cravings.

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Number of Servings: 4 servings
• Serving Size: About 1 1/2 cups (approx. 340g/12oz)

Nutritional Information (Per Serving)

• Calories: 620
• Protein: 35g
• Carbohydrates: 65g
• Fat: 25g
• Saturated Fat: 10g
• Sugar: 8g
• Fiber: 5g
• Cholesterol: 90mg
• Sodium: 800mg

Ingredients List

For the Chicken and Sauce:

• 225g (8oz) rigatoni pasta
• 450g (1 lb) boneless, skinless chicken breast, cubed
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 hot cherry peppers, seeded and chopped (adjust for desired heat level)
• 4 cloves garlic, minced
• 120ml (1/2 cup) dry white wine
• 400g (14oz) can crushed tomatoes
• 120ml (1/2 cup) heavy cream
• 60g (1/4 cup) grated Parmesan cheese
• 2 tbsp chopped fresh parsley (plus extra for garnish)

For Finishing:

• 30g (2 tbsp) butter
• Extra grated Parmesan, for serving

Detailed Method of Preparation

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving about 120ml (1/2 cup) of pasta cooking water.
2. Season and cook the chicken:
   Season the cubed chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the vegetables:
   In the same skillet, add the onion, green bell pepper, and red bell pepper. Cook over medium heat for about 5 minutes, until the vegetables are softened. Add the hot cherry peppers and garlic, and cook for another 1-2 minutes, stirring frequently.
4. Deglaze with wine:
   Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes until it reduces by about half.
5. Make the sauce:
   Stir in the crushed tomatoes and bring the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld. Lower the heat and add the heavy cream, stirring to combine. Season with additional salt and pepper to taste.
6. Combine the chicken and pasta:
   Return the cooked chicken to the skillet, along with the drained rigatoni. Add the butter and grated Parmesan cheese, stirring everything together until the butter is melted and the sauce coats the pasta. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
7. Garnish and serve:
   Stir in the chopped parsley and transfer the pasta to serving bowls. Garnish with extra Parmesan cheese and chopped parsley. Serve hot.

Tips for Culinary Success

1. Adjust the heat level: If you prefer a milder dish, reduce the number of hot cherry peppers or remove more of the seeds. For extra spice, add some crushed red pepper flakes.
2. Wine substitution: If you don’t have white wine on hand, you can substitute it with chicken broth for a non-alcoholic option.
3. Use fresh herbs: Fresh parsley adds a bright flavor at the end. You can also try adding fresh basil for an extra layer of flavor.
4. Don’t overcook the pasta: For the best texture, cook the pasta until just al dente. It will continue to cook slightly when mixed with the sauce.
5. Make it ahead: The sauce can be made a day ahead and stored in the refrigerator. Reheat it gently on the stove and add the pasta just before serving.

Frequently Asked Questions (FAQs)

Q1: Can I use a different type of pasta?
Yes, while rigatoni is traditional for this dish, you can use penne, ziti, or even fusilli. Just make sure to adjust the cooking time based on the pasta you choose.

Q2: What can I substitute for the hot cherry peppers?
If you can’t find hot cherry peppers, you can use pickled jalapeños or crushed red pepper flakes. Adjust the amount based on your heat preference.

Q3: Can I make this dish dairy-free?
To make the dish dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative, and use nutritional yeast instead of Parmesan.

Q4: How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or cream to loosen the sauce.

Q5: Can I add more vegetables to this dish?
Absolutely! Mushrooms, zucchini, or even spinach can be added for extra flavor and nutrition. Sauté them with the onions and peppers.

Chef John’s Chicken Riggies brings a taste of Utica straight to your kitchen, blending creamy, spicy, and savory flavors in one comforting bowl of pasta. Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to impress. So grab a fork and dig in—you’ll be coming back for seconds!