Chicken Riggies are one of Central New York’s most iconic comfort foods. Tender chicken, rigatoni pasta, sweet and hot peppers, and a creamy tomato sauce come together to create a rich, spicy pasta dish that’s been a local favorite for decades.
I grew up eating Chicken Riggies, and around here everyone has an opinion on what belongs in them. After trying countless versions from local restaurants and making them at home for years, this recipe is the one my family always comes back to. It has the creamy sauce, the right amount of heat, and the bold flavor people expect from authentic Chicken Riggies.
What you’ll love about Chicken Riggies:
- Authentic Central New York recipe
- Creamy and flavorful
- Easy to make
- Perfect for family dinners
The Story Behind Chicken Riggies
Chicken Riggies are one of Central New York’s most iconic comfort foods. While the exact origin is still debated, many people trace the dish back to the Utica area in the late 1970s. The Chesterfield Restaurant in Utica is widely credited with creating Chicken Riggies, which became famous. It remains a local favorite with countless family recipes and restaurant variations.
Ingredient Notes
- Chicken Breast – Boneless, skinless chicken breasts cook quickly and stay tender in the rich sauce. Cut the chicken into evenly sized bite-sized pieces so it cooks evenly.
- Olive Oil – Used to brown the chicken and sauté the vegetables, olive oil helps build the first layer of flavor.
- Salt, Black Pepper & Italian Seasoning – These simple seasonings give the chicken plenty of flavor before the sauce is added. The crushed red pepper flakes provide a little extra heat that complements the cherry peppers.
- Onion – A sliced onion adds sweetness and depth as it cooks down into the sauce.
- Green & Red Bell Peppers – Sweet bell peppers add color, texture, and balance to the spicy cherry peppers. Using both red and green peppers gives the dish its classic look and flavor.
- Baby Bella Mushrooms – Mushrooms add a rich, earthy flavor that blends beautifully with the creamy tomato sauce. If you’re not a mushroom fan, you can leave them out, but they’re a common addition to many Chicken Riggies recipes.
- Hot Cherry Peppers – This is the ingredient that gives Chicken Riggies its signature flavor. Hot cherry peppers add the perfect combination of heat and tang that makes this Central New York favorite stand out from other creamy pasta dishes. Adjust the amount to match your preferred spice level, but don’t skip them if you want authentic Chicken Riggies.
- Garlic – Fresh garlic adds bold flavor and rounds out the savory sauce. Freshly minced garlic works best.
- Dry red wine (such as Cabernet Sauvignon) – A splash of dry red wine adds richness and depth to the sauce. As it simmers, the alcohol cooks off, leaving behind a deeper, more complex flavor.
- Chicken Bouillon Paste – Bouillon paste adds concentrated chicken flavor that gives the sauce a richer, homemade taste.
- Tomato Sauce – Tomato sauce forms the base of the creamy sauce without making it overly heavy or chunky.
- Heavy Cream – Heavy cream transforms the tomato sauce into the rich, velvety pink sauce Chicken Riggies are famous for. It balances the acidity of the tomatoes while softening the heat from the peppers.
- Grated Parmesan Cheese – Parmesan melts into the sauce, adding a salty, nutty flavor while helping create a silky texture.
- Rigatoni Pasta – Rigatoni is the traditional pasta for Chicken Riggies. Its ridges and large tubes hold onto the creamy sauce, peppers, and chicken so every bite is packed with flavor.
- Parmesan Cheese & Fresh Parsley – A sprinkle of Parmesan and chopped parsley just before serving adds the perfect finishing touch.
How to Make Utica Chicken Riggies
- In a large pot or Dutch oven over medium-high heat, add the olive oil, chicken breast, salt, pepper, Italian seasoning, and crushed red pepper.
- Cook until no longer pink on the outside. About 5 minutes.
- To the pot or dutch oven add the onion, bell peppers, mushrooms, and cherry peppers and cook until softened, about 5-7 minutes.
- Add the minced garlic and red wine and cook for another 5 minutes.
- Add the chicken bouillon paste, tomato sauce, and heavy cream.
- Stir until incorporated and bring to a boil.
- Turn the heat down to medium-low and simmer for 20 minutes stirring occasionally.
- Add the grated parmesan cheese and stir until fully incorporated and slightly thickened.
- Add the cooked pasta and mix.
- Put in a serving dish and garnish with Romano cheese or grated parmesan cheese and chopped fresh parsley.
Tips for the Best Chicken Riggies
- Brown the chicken first. Let the chicken cook until lightly golden on the outside before adding the vegetables. This builds extra flavor in the sauce.
- Don’t rush the vegetables. Cook the onions, peppers, and mushrooms until they’re softened. This brings out their natural sweetness and creates a richer sauce.
- Use hot cherry peppers. Cherry peppers are what give Chicken Riggies their signature tangy heat. Start with less if you’re sensitive to spice, then add more to taste.
- Deglaze the pan with the wine. After cooking the vegetables, pour in the red wine and scrape up any browned bits from the bottom of the pan. Those bits add incredible flavor.
- Let the sauce simmer. After adding the tomato sauce and heavy cream, lower the heat and let the sauce simmer gently so the flavors can blend and the sauce can thicken.
- Cook the pasta until al dente. Slightly firm pasta holds up better in the sauce and won’t become mushy after everything is mixed together.
- Reserve some pasta water. Before draining the rigatoni, save about ½ cup of the cooking water. Add a splash if you need to loosen the sauce.
- Add the Parmesan gradually. Stir in the Parmesan a little at a time so it melts smoothly into the sauce instead of clumping.
- Taste before serving. Cherry peppers vary in heat and saltiness, so taste the finished sauce and adjust the seasoning if needed.
- Enjoy it the next day. Like many pasta dishes, Chicken Riggies often taste even better after the flavors have had time to meld overnight. Leftovers reheat beautifully for lunch or dinner.
See the printable recipe card below for exact measurements and complete instructions.
Variations
- Make It with Shrimp
- Swap the chicken for peeled and deveined shrimp for a seafood twist. Since shrimp cooks quickly, add it during the last few minutes of cooking.
- Try Italian Sausage
- Replace some or all of the chicken with sliced Italian sausage for a heartier version with even more savory flavor.
- Add Spinach
- Stir a few handfuls of fresh baby spinach into the sauce just before serving. It wilts quickly and adds a pop of color.
- Make It Extra Cheesy
- Mix in shredded mozzarella or fontina cheese before serving for an even cheesier pasta dish.
- Add Roasted Red Peppers
- Roasted red peppers bring a touch of sweetness and pair beautifully with the creamy tomato sauce.
FAQs about chicken riggies
Our Favorite
Local Utica Recipes
Print Recipe
Chicken Riggies
Yield:
8
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
This authentic Chicken Riggies recipe combines tender chicken, rigatoni pasta, sweet and hot peppers, and a rich, creamy tomato sauce for a classic Central New York comfort food. It's hearty, flavorful, and easy enough to make at home any night of the week.
4.6 Stars (37 Reviews)
Ingredients
- 3 Chicken breast, sliced (about 2lbs)
- 3 Tablespoons olive oil
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 1 Tablespoon italian seasoning
- 1 Teaspoon crushed red pepper
- 1 Onion, sliced
- 1 Green bell pepper, sliced
- 1 Red bell pepper, sliced
- 6oz Baby bella mushrooms, sliced
- 3 Hot cherry peppers, chopped
- 3 Cloves garlic, minced
- 1/2 cup Dry red wine (such as Cabernet Sauvignon)
- 2 Tablespoons chicken bouillon paste
- 1 ½ Cups tomato sauce
- 1 ½ Cups heavy cream
- 1 ½ Cups grated parmesan cheese
- 1lb Rigatoni pasta, cooked and drained
- Parmesan cheese and parsley for garnish
Instructions
- In a large pot or Dutch oven over medium-high heat add the olive oil, chicken breast, salt, pepper, Italian seasoning, and crushed red pepper.
- Cook until no longer pink on the outside. About 5 minutes.
- To the pot or Dutch oven add the onion, bell peppers, mushrooms, and cherry peppers and cook until softened about 5-7 minutes.
- Add the minced garlic and red wine and cook for another 5 minutes.
- Add the chicken bouillon paste, tomato sauce, and heavy cream.
- Stir until incorporated and bring to a boil.
- Turn the heat down to medium-low and simmer for 20 minutes.
- Add the grated parmesan cheese and stir until fully incorporated and slightly thickened.
- Add the cooked rigatoni and mix.
- Put in a serving dish and garnish with grated parmesan cheese and chopped fresh parsley.
Notes
- Cook the rigatoni just until al dente, so it doesn't become soft when tossed with the sauce.
- Reserve about ½ cup of the pasta water before draining in case you need to thin the sauce.
- Taste the sauce before serving and add more chopped hot cherry peppers if you'd like extra heat.
- Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded cheese.
- Garnish with additional Parmesan and fresh parsley just before serving.
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I never heard of Chicken Riggies and then came across your recipe and had to try it. Very Good and easy to make. The next day when I reheated, I added a few more hot cherries and a couple Tbls. Of the juice from the jar. Next time I make it, I’m going to only cut cherries in half and add a small amount of juice at the end before serving.
Thanks for sharing the recipe
Five Star
I’ve made Chicken Riggies a number of times. This recipe is fantastic. I just changed a few things. I saute the chicken until golden, then remove before its cooked. I proceed with recipe, adding mushrooms too. I use pepperoncini instead of cherry peppers. Add a little of the juice too.
Add back the chicken toward the very end. It cooks thru and is tender!