Delicious and creamy chicken riggies

Enjoy this mouthwatering chicken riggies recipe, a famous Italian-American dish originating from Utica, NY. This creamy and flavorful pasta dish is made with tender chicken, bell peppers, onions, and hot cherry peppers. It's sautéed in a rich tomato cream sauce and served over rigatoni pasta. Perfect for a weeknight dinner or special occasions.

Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 large onion, thinly sliced
• 1 large bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 cup crushed tomatoes
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup sliced hot cherry peppers
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Directions

1. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion, bell pepper, and garlic. Sauté until the vegetables are tender.
4. Add the crushed tomatoes, heavy cream, and chicken broth to the skillet. Stir well to combine and bring to a simmer.
5. Stir in the Parmesan cheese, hot cherry peppers, and chopped basil. Season with salt and pepper to taste.
6. Add the cooked chicken back to the skillet and simmer for an additional 5 minutes, allowing the flavors to meld together.
7. Serve the chicken riggies over the cooked rigatoni pasta. Garnish with extra Parmesan cheese and fresh basil, if desired.

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