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