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 Utica 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.
Why I Love Utica Chicken Riggies
- A Central New York classic: This is the Chicken Riggies I grew up eating in the Utica area.
- That signature sauce: Creamy tomato sauce with hot cherry peppers gives Riggies their unmistakable flavor.
- Hearty & comforting: Rigatoni, chicken, peppers, and that creamy sauce make a filling dinner.
- A taste of home: This is one of those local dishes that will always remind me of home,
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.
About the Ingredients ⭐
- Chicken Breast: Cut into bite-sized pieces for even cooking.
- Olive Oil: For browning the chicken and sautéing the vegetables.
- Seasonings: Salt, pepper, Italian seasoning, and red pepper flakes add flavor and heat.
- Onion & Garlic: Add flavor to the sauce.
- Bell Peppers: Red and green peppers add sweetness and color.
- Baby Bella Mushrooms: Add earthy flavor. Leave them out if you prefer.
- Hot Cherry Peppers: The key to authentic Utica Chicken Riggies! Adjust the amount for your preferred heat level.
- Dry Red Wine: Adds richness to the sauce. Cabernet Sauvignon works well.
- Chicken Bouillon Paste: Gives the sauce extra chicken flavor.
- Tomato Sauce & Heavy Cream: Combine to make the signature creamy pink sauce.
- Parmesan Cheese: Adds flavor to the sauce and makes a great topping.
- Rigatoni Pasta: The traditional choice, with ridges that hold the sauce.
- Fresh Parsley: Optional garnish for serving.
How to Make Utica Chicken Riggies
1 – Cook the Chicken: Heat the olive oil in a large pot or Dutch oven. Add the chicken and seasonings and cook for about 5 minutes.
2 – Add the Vegetables: Add the onion, bell peppers, mushrooms, and hot cherry peppers. Cook for 5–7 minutes, until softened.
3 – Add Garlic & Wine: Stir in the garlic and red wine and cook for another 5 minutes.
4 – Make the Riggie Sauce: Add the chicken bouillon paste, tomato sauce, and heavy cream. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5 – Add Parmesan: Stir in the grated Parmesan until melted and the sauce has slightly thickened.
6 – Add the Rigatoni: Stir in the cooked rigatoni until completely coated in the sauce. Garnish with Parmesan and fresh parsley. 🍝💙
Tips I Found Helpful
- Brown the chicken: Let it get lightly golden before adding the vegetables for extra flavor.
- Use hot cherry peppers: They give Chicken Riggies their signature tangy heat. Adjust the amount to your taste.
- Let the sauce simmer: Give the tomato sauce and cream time to simmer so the flavors blend and the sauce thickens.
- Cook the rigatoni al dente: Slightly firm pasta holds up better once it’s mixed with the sauce.
- Add Parmesan gradually: Stir it in a little at a time so it melts smoothly into the sauce.
Questions Readers Ask Most
Our Favorite
More Local Utica Recipes
Utica Chicken Riggies
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.
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 al dente so it holds up well in the sauce.
- Adjust the hot cherry peppers to make the Chicken Riggies as mild or spicy as you like.
- Use freshly grated Parmesan for the smoothest, creamiest sauce.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 526Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 106mgSodium: 1768mgCarbohydrates: 36gFiber: 4gSugar: 7gProtein: 27g
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!