Chicken Riggies

Get ready to experience pasta night on a whole new level! Chicken Riggies is the ultimate comfort food mashup that brings together tender chicken, sweet bell peppers, and spicy cherry peppers in a velvety tomato cream sauce that clings to every ridge of the pasta. This dish is what happens when Italian-American cuisine goes all in on flavor.

What makes Chicken Riggies special is the perfect balance of heat, acidity, and richness. The vinegary cherry peppers cut through the decadent cream, while the white wine adds depth that elevates this beyond your average pasta dish. It’s restaurant-quality comfort food that somehow feels special and familiar at the same time – the kind of recipe that makes people ask for seconds (and your secret).

Ingredients

For the Pasta and Chicken:

• 1 pound (454g) rigatoni
• 1/4 cup (60g) olive oil
• 2 pounds (908g) boneless, skinless chicken thighs
• Salt and pepper, to taste

For the Sauce:

• 8 cloves garlic, chopped
• 2 large red bell peppers, sliced
• 5 medium cherry (vinegar) peppers, chopped, seeds and stems removed
• 1 cup (240g) dry white wine
• 1 28-ounce can crushed plum tomatoes
• 1 cup (240g) heavy cream
• 1/2 cup (45g) grated Pecorino Romano cheese
• 2 cups (480g) reserved pasta water (you likely won’t need it all)
• 1/4 packed cup basil leaves, hand-torn

Steps

1. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to a rolling boil. Having properly salted water is crucial for flavoring the pasta from the inside out.
2. Pat the chicken thighs completely dry with paper towels (moisture prevents browning) and season generously with salt and pepper on both sides. Heat a large, heavy-bottomed pan to medium heat and add 2 tablespoons of olive oil. Sear the chicken until golden brown and cooked through (5-6 minutes per side) or until internal temperature reaches 165°F (74°C). Look for a deep golden crust – this is where the flavor develops. Place the chicken on a plate and tent with foil to keep warm while retaining juices.
3. Check your pan – if it looks dry, add a touch more olive oil (1-2 teaspoons) for the sauté process. Add the sliced bell peppers to the same pan (to capture the chicken flavor) and sauté for 7-10 minutes until they develop some caramelization and soften. They should be tender but not mushy. Add the chopped garlic and cook for 2 minutes more or until it turns golden but not brown, which would make it bitter.
4. Next, add the chopped cherry peppers and cook for 1 minute to release their flavor, then pour in the wine. Turn heat to high and cook until the liquid reduces by half (2-3 minutes). With a wooden spoon, scrape up all the browned bits from the bottom of the pan – this is called deglazing and captures all the concentrated flavors. At this time, begin boiling the pasta to 1 minute less than the package’s al dente instructions.
5. Add the crushed tomatoes and turn the heat back down to medium. Cook the sauce at a lively simmer for 5 minutes, stirring occasionally to prevent scorching on the bottom. The sauce should start to thicken slightly but still remain loose.
6. Pour in the heavy cream and mix to incorporate completely. Slice the reserved chicken into bite-sized pieces (about 1/2-inch chunks). Once the sauce starts to thicken slightly (it should coat the back of a spoon), add the chicken pieces and continue to simmer. You can turn the heat down to medium-low at this point while waiting for the pasta to finish.
7. When the pasta is 1 minute shy of al dente, use tongs or a spider strainer to transfer it directly to the sauce (don’t drain it completely – the starchy water helps the sauce cling). Mix well to coat every piece. If the sauce seems too thick, add 1/2 cup of reserved pasta water at a time. Cook until the pasta reaches al dente (about 1 minute more) – test by biting a piece; it should have slight resistance but no chalky center.
8. Turn off the heat and remove the pan from the burner. Add the Pecorino Romano and mix thoroughly until melted and incorporated. If the sauce seems too tight, add a splash more pasta water (2-3 tablespoons at a time) to achieve a silky consistency that coats the pasta without pooling in the bottom. Add the hand-torn basil right before serving for maximum aroma and freshness. If the pasta sits before serving and begins to dry out, simply add a bit more of the reserved pasta water and gently reheat. Serve immediately while hot.

Smart Swaps

• Replace heavy cream with half-and-half (same amount) for a lighter version that still maintains creaminess
• Substitute chicken breast for thighs if preferred (reduce cooking time to 4 minutes per side)
• Use jarred roasted red peppers (drained and sliced) instead of fresh for deeper flavor and convenience
• Try penne or ziti if you don’t have rigatoni – any pasta with ridges or tubes will capture the sauce well

Make It Diabetes-Friendly

• Use whole wheat rigatoni instead of regular pasta to reduce the glycemic impact (reduces carbs by approximately 5g per serving)
• Replace half the pasta (8oz) with 2 cups of cauliflower florets, sautéed until tender
• Cut cream to 1/2 cup (120g) and mix with 1/2 cup (120g) unsweetened almond milk to maintain creaminess while reducing fat and calories
• Consider serving a slightly smaller portion (3/4 cup) alongside a large green salad dressed with olive oil and vinegar to fill up with fewer carbs

Pro Tips

• Cherry peppers vary in heat level – taste a tiny bit first and adjust quantity to your preference
• The sauce will continue to thicken as it cools, so keep it slightly looser than you want the final result
• For maximum flavor, use chicken thighs with skin on for searing, then remove the skin before slicing
• If you don’t have wine, substitute 1 cup chicken broth mixed with 1 tablespoon white wine vinegar