Get a Taste of New York: Chicken Riggies Pasta Recipe for a Hearty Dinner

New York ForumDaily continues to share simple recipes for traditional New York dishes. And next up is the perfect dinner option for the whole family – Chicken Riggies.

Chicken Riggies is an Italian-American pasta dish typically consisting of chicken, rigatoni, and hot or sweet peppers in a spicy creamy tomato sauce.

There are several versions of the Chicken Riggies recipe. The light creaminess of Chicken Riggies comes from the abundance of freshly grated Parmesan. In addition to richness, the Parmesan adds a salty, irresistible depth to the dish.

Omit the red pepper flakes if you want a little less heat, but definitely add the sweet pickled peppers. The vinegary, sour notes are crucial to this dish.

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Chicken Riggies Recipe

Ingredients:

• salt;
• 1 box (16 oz) rigatoni;
• 2 tbsp extra virgin olive oil;
• 2 boneless, skinless chicken breasts, cut into small pieces;
• 1/2 medium onion, chopped;
• 2 large bell peppers, sliced;
• 3/4 hot or sweet pickled peppers, chopped;
• 3 cloves garlic, minced;
• 1/2 tsp red pepper flakes, optional;
• 125 ml of dry white wine;
• 500 ml tomato puree or sauce;
• freshly ground black pepper;
• 250g freshly grated Parmesan, plus more for garnish;
• fresh basil, chopped, for garnish.

Step 1

Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the pasta and cook until al dente, about 5 to 7 minutes. Drain the water from the pot, but reserve about 1 cup of the water in a separate container.

Step 2

Heat the oil in a large heavy-bottomed skillet over medium heat until shimmering. Working in batches, add the chicken in a single layer and cook until golden brown on all sides, about 4 to 5 minutes. Transfer the chicken to a plate.

Step 3

In the same oil, sauté the onion until translucent, about 5 minutes. Add the hot (or sweet) pepper and bell pepper and sauté until softened, about 5 minutes more. Add the garlic and chili and sauté until fragrant, about 1 minute.

Step 4

Pour white wine into the pan with vegetables and leave to cook for 2-3 minutes. Add tomato puree and stir until smooth. Bring to a boil, reduce heat and simmer for about 7 minutes.

Step 5

Add the chicken to the pan and cook for another 3-4 minutes until the chicken is cooked through. Stir in the Parmesan and let it melt into the sauce. Season to taste with salt and pepper.

Step 6

Add the pasta and ½ cup of the pasta water to the pan. Stir until the sauce is smooth, adding more pasta water as needed to thin the sauce. Simmer for 1 to 2 minutes, or until the pasta reaches your desired texture.

Step 7

Serve garnished with cheese and basil.

Bon appetit!