Named after the pasta shape it's made with, chicken riggies hails from central New York. The tomato-based sauce is packed with both sweet bell and hot cherry peppers married with a bit of cream to tame its tanginess.

EatingWell Magazine, October 2021


Credit: Jacob Fox

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to boil. Cook rigatoni according to package directions. Drain.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Pat chicken dry and add to the pan in a single layer. Cook, stirring occasionally, until well browned on all sides, 5 to 7 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon each salt and pepper.

  • Add bell pepper and onion to the pan and cook until starting to brown, 4 to 6 minutes. Stir in hot peppers, garlic and oregano; cook until fragrant, about 1 minute. Sprinkle with 1/4 teaspoon salt. Add tomatoes and the chicken and bring to a simmer. Cook until the chicken is cooked through and the sauce thickens slightly, 8 to 10 minutes.

  • Stir in cream and simmer for 2 minutes. Add the rigatoni and the remaining 1/4 teaspoon each salt and pepper. Toss to coat. Serve garnished with parsley, if desired.

Nutrition Facts

1 3/4 cups
534 calories; fat 16g; cholesterol 105mg; sodium 536mg; carbohydrates 60g; dietary fiber 10g; protein 38g; sugars 13g; niacin equivalents 16mg; saturated fat 6g; vitamin a iu 3039IU; vitamin b6 1mg; potassium 1316mg.