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How to Make Delicious Chicken Riggies at Home

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Ingredients
 

  • 1 pound rigatoni pasta
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2-3 cloves garlic minced
  • 1 bell pepper chopped (red or green)
  • 2-3 hot cherry peppers chopped (adjust to your spice preference)
  • 1 can 28 ounces crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley chopped, for garnish

Instructions

Cook the Pasta:

  • Cook the rigatoni according to package instructions until al dente. Drain and set aside.

Prepare the Chicken:

  • Season the chicken pieces with salt and pepper.
  • In a large skillet over medium-high heat, heat the olive oil and cook the chicken until browned and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables:

  • In the same skillet, add a bit more oil if needed, and sauté the onion, garlic, bell pepper, and hot cherry peppers until soft and fragrant.

Make the Sauce:

  • Add the crushed tomatoes to the skillet and bring to a simmer. Let cook for about 10 minutes to blend the flavors.
  • Stir in the heavy cream and Parmesan cheese, and simmer for another 5 minutes until the sauce thickens slightly.

Combine:

  • Return the cooked chicken to the skillet with the sauce and stir to combine.
  • Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly.

Serve:

  • Serve the Chicken Riggies hot, garnished with chopped fresh basil or parsley.