Chicken Riggies isn’t just pasta with sauce—it’s a bold, saucy comfort dish born in the heart of Central New York that’s been quietly stealing the spotlight for years. What makes it special is the spicy-creamy balance you don’t often find in Italian-American recipes.
Think tender chicken, rigatoni coated in a tomato-cherry pepper cream sauce, and just enough heat to keep things interesting. The first time I had Chicken Riggies, it was at a tiny upstate diner on a rainy road trip.
I didn’t expect much—but one bite in, I was hooked. It was spicy, creamy, deeply satisfying, and surprisingly easy to make at home later that week.
This recipe is perfect for busy nights because it’s made in just one pan (plus a pasta pot), and it’s incredibly filling without being overly rich. Pair it with a crisp Caesar Salad and a chilled Lemon Drop Martini, and you’ve got a full-on dinner party—no extra effort required.
And here’s the kicker: with protein, healthy fats, and carbs, it’s a naturally balanced meal that keeps you full longer. That’s a win in my book.
If you’ve never made Chicken Riggies before, now’s your moment. Try it out—and let me know how you make it your own!
Why This Recipe Has a Permanent Spot in My Rotation!
Here’s why Chicken Riggies has become one of those recipes I come back to again and again — and why I think you’ll love it just as much:
- Spicy meets creamy in the best way: The heat from the cherry peppers melts right into the creamy tomato base — bold, smooth, and comforting all in one bite.
- Weeknight-friendly without sacrificing flavor: I reach for this on nights when I want a satisfying, cozy meal that still feels special. Start to finish, it’s ready in under an hour.
- Easily customizable: I’ve played with the veggies — subbing in roasted red peppers or tossing in spinach — and it still delivers every time.
- Fills me up, without weighing me down: It’s got that perfect balance of protein, carbs, and just the right fat — keeps me energized and happy (no midnight snacks needed!).
- Leftovers = gold: I actually look forward to day two. The flavors deepen and it reheats like a dream.
Chicken Riggies Recipe
Equipment
- Large pot for boiling pasta
- Large deep skillet or sauté pan
- Knife and chopping board
- Measuring cups/spoons
- Colander (for draining pasta)
Ingredients
- 1 16 ounce package rigatoni pasta
- 3 tablespoons extra-virgin olive oil
- 1 ½ pounds skinless boneless chicken breast, cut in bite-sized pieces
- salt and ground black pepper to taste
- 1 onion diced
- 2 Cubanelle peppers seeded and thinly sliced
- 3 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 3 roasted red peppers drained and chopped
- 2 hot cherry peppers seeded and minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Boil rigatoni until al dente, then drain and set aside.
- Heat oil in a skillet, sauté chicken with salt and pepper until cooked through.
- Add onions, garlic, Cubanelle peppers; cook until softened.
- Stir in crushed tomatoes, roasted red peppers, and hot cherry peppers.
- Simmer sauce for 10 minutes, then add cream and Parmesan.
- Fold in cooked pasta, toss to coat evenly.
- Simmer for another 5 minutes to marry the flavors.
- Serve hot with extra Parmesan or fresh herbs if desired.
Nutrition
Tips For Next-Level Chicken Riggies!
- Balance the heat with cream carefully:
If your cherry peppers are extra hot, don’t just reduce them — increase the cream slightly instead. It keeps the flavor alive while softening the burn. - Add pasta water not more cream to loosen the sauce:
A splash of reserved starchy pasta water helps emulsify everything and makes the sauce cling better. It’s a pro move that brings everything together. - Finish the pasta in the sauce:
Don’t just dump cooked pasta into the pan simmer it with the sauce for a few minutes. That’s how you build depth and restaurant-style consistency. - Use fire-roasted tomatoes if you want extra smoky depth:
Crushed fire-roasted tomatoes add a gorgeous underlying smokiness that plays well with the peppers. It’s subtle but so good. - Let it rest before serving:
Give the final dish 5 minutes off the heat before plating. The sauce thickens a touch, the flavors round out, and the pasta soaks up the goodness even more.
Quick Questions?
Q: Can I make Chicken Riggies less spicy?
Ans: Yes! Just skip or reduce the hot cherry peppers and balance the sauce with a bit more cream or a dash of sugar to mellow the heat.
Q: What’s the best pasta shape for this recipe?
Ans: Rigatoni is classic, but penne or ziti also work great — just pick something that holds sauce well with ridges.
Q: Can I prep this ahead of time?
Ans: Definitely. You can make the sauce a day ahead — it actually tastes better the next day. Just cook fresh pasta and combine when ready to eat.
Q: Can I make it without dairy?
Ans: Sure! Use coconut cream or a thick cashew cream as a substitute for heavy cream, and skip the cheese or use a dairy-free alternative.
Q: How spicy are cherry peppers?
Ans: They vary, but they’re usually medium-hot. Taste a small bit first — you can always add more, but you can’t take it out!
