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!
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