Chicken Riggies
You will love this well-known Italian-American spaghetti! The marinated chicken and vegetable-rich rigatoni are covered in a thick tomato cream sauce in Chicken Riggies.
Italian immigrants from upstate New York invented chicken riggies, which are still quite popular in the region today. Experts have their own distinctive culinary variations, just like with any outstanding dish. This recipe’s basic ingredients are quite consistent.
Al dente rigatoni pasta, marinated chicken, dry sherry, Italian seasoning, and various chopped peppers are the main ingredients. A rich, creamy, and delectable tomato sauce covers everything.
What is Chicken Riggies?
By the time you finish half of this delicious Italian-American pasta, you won’t be counting calories! Its main ingredients are peppers, rigatoni, and chicken, all of which are covered in a rich tomato sauce.
Although the precise history of the dish is unknown, it most likely originated in the 1900s in the Sicilian immigrant town of Utica, New York.
Chicken Riggies Ingredients
While some people create basic buffalo chicken riggies, I like my version of the sauce because it’s more complex and creamy! The ingredients for my sauce are butter, heavy cream, cream cheese, parmesan cheese, tomato paste, crushed tomatoes, dry sherry, salt, and black pepper.
It has a good amount of vegetables as well. minced garlic, chopped yellow onion, chopped red and green bell peppers, and chopped hot cherry peppers. Additionally, 16 ounces of rigatoni are required. Chicken riggies with jar sauce are definitely not as good as this dish!
Our marinade is made with dry sherry, olive oil, minced garlic, and Italian seasoning, in contrast to the pioneer woman’s recipe. This dish isn’t vegetarian because it calls for two pounds of cubed, boneless, and skinless chicken breasts to be marinated.
How To Make Chicken Riggies
- Marinade the chicken: In a resealable bag, combine the sherry, olive oil, garlic, and Italian spice.
- Cook the chicken: After draining, cook the chicken until no pink remains.
- Make the sauce: Melt the butter. Add the red and green bell peppers, onion, garlic, and cherry peppers and saute them.
- Seal the bag after adding the chicken.
- Put in the fridge for an hour.
- Bring the pot to a boil after adding 1 cup of sherry.
- Return to a boil after adding tomato paste, smashed tomatoes, salt, and pepper.
- To the sauce, add the chicken.
- Fill the sauce with the cream cheese mixture.
- Add the Parmesan and stir.
- To ensure even coating, pour the sauce over the spaghetti and fold.
- Serve.
How to Store and Make Ahead
How Long Can You Keep This In The Fridge?
You may keep this meal in the refrigerator for up to five days.
How To Freeze This Recipe: For up to one or two months, freeze in an airtight container. When it’s ready to serve, make a fresh batch and freeze without the pasta for optimal results!
Make-Ahead: Wait until you’re ready to serve before making the pasta! For around three days, the remainder of the dish will be stored in the refrigerator. When the time comes, simply boil the pasta separately and reheat on the stove.
