Aside from a name that’s a hoot to utter, Chicken Riggies (aka Utica, New York’s pasta pride and joy) has a lot more going for it, namely that it’s a spicy and a bit-sweet pleasure to eat. It’s so good, it might just become a new go-to weeknight dinner for all you non-Uticans out there.
There are several versions of Chicken Riggies. Some use cream, which makes that version akin to a vodka sauce. But while delicious, the cream-laced style is equivalent to culinary sacrilege for many in Utica. The slight creaminess of our Chicken Riggies comes from an abundance of freshly grated Parmesan. Beyond richness, the Parm imparts salty, irresistible umami depth.
Omit the red pepper flakes if you want a bit less heat, but do include the sweet pickled peppers – the vinegary, acidic notes are crucial to this dish.
If you’ve turned your home kitchen into a Utica trattoria after making this dish, please let us know how much you liked it by commenting and rating below!
ALSO READ: Kumara and lentil soup
Chicken Riggies Recipe
Course: LunchCuisine: AmericanDifficulty: Easy4
servings10
minutes40
minutes493
kcalAside from a name that’s a hoot to utter, Chicken Riggies (aka Utica, New York’s pasta pride and joy) has a lot more going for it, namely that it’s a slightly creamy, spicy, and a bit-sweet pleasure to eat. It’s so good, it might just become a new go-to weeknight dinner for you and your family.
Ingredients
Kosher salt
1 box (16 oz) rigatoni
2 tbsp. extra virgin olive oil
2 boneless, skinless chicken breasts, cut into bite size pieces
1/2 medium onion, chopped
2 large bell peppers, chopped
3/4 hot or sweet pickled peppers, chopped
3 cloves garlic, minced
1/2 tsp. red pepper flakes, optional
1/2 c. dry white wine
2 c. tomato puree or sauce
Freshly ground black pepper
1 c. freshly grated parmesan, plus more for garnish
Fresh basil, chopped, for garnish
Directions
- Bring a large pot of water to a boil and add 2 tablespoons of salt. Add pasta and cook until just al dente, between 5-7 minutes. Drain, but reserve about 1 cup of the pasta water. Set aside pasta and reserved pasta water.
- In a large heavy-bottomed pot over medium heat, add the oil and heat until shimmering. Working in batches, add chicken in 1 layer and cook until browned on all sides, about 4 to 5 minutes. Transfer chicken to a plate.
- Add onion and cook until translucent, about 5 minutes. Stir in hot (or sweet) peppers and bell peppers, and cook until softened, about 5 minutes more. Add garlic and chili flakes (if using), and cook until just fragrant, about 1 minute.
- Pour in the white wine, and deglaze the pan by scraping up any browned bits. Allow to cook for 2 to 3 minutes. Add tomato puree, and stir until everything is combined. Bring to a boil, lower heat, and simmer for about 7 minutes.
- Add the chicken to the pan and allow to cook for an additional 3 to 4 minutes, just until the chicken is cooked through. Stir in the Parmesan and allow it to melt into the sauce. Season to taste with salt and pepper.
- Add the pasta and ½ cup of pasta water to the pan. Stir until the sauce is cohesive, adding more pasta water as needed to loosen the sauce. Simmer for 1 to 2 minutes, or until the pasta has reached the texture you desire.
- Serve in bowls, and garnish with more cheese and basil.
