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Chicken Riggies

Enjoy this classic Italian-American pasta dish, that includes chicken, rigatoni, and cherry peppers.

Chicken Riggies

5 from 1 vote
Recipe by Jennifer Course: MainCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

1

hour 

10

minutes
Cooking time

1

hour 
Calories

602

kcal

Enjoy this classic Italian-American pasta dish, that includes chicken, rigatoni, and cherry peppers.

INGREDIENTS

  • Marinade
  • 1/2 cup dry sherry, or extra dry vermouth

  • 2 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 tsp oregano

  • 1 tsp dried parsley flakes

  • 1 tsp paprika

  • pinch of salt and pepper

  • 1 lb boneless skinless chicken breasts, cubed

  • Sauce
  • 1 tbsp butter

  • 1/2 of a sweet red pepper, diced

  • 1/2 of a green pepper, diced

  • 1/4 to 1/2 cup pickled hot cherry peppers, chopped (depending on how spicy you want it to be)

  • 1 onion, diced

  • 4 garlic cloves, minced

  • 1 zucchini, peeled and diced (optional)

  • 1/2 cup dry sherry, or extra dry vermouth

  • 1 can – 28 oz tomato puree

  • 1 tsp salt

  • 1 tsp sugar

  • 1/2 tsp pepper

  • 1 box – 16 oz rigatoni

  • 3/4 cup half and half

  • 4 oz cream cheese, cut up and brought to room temperature

  • 3/4 cup fresh grated parmesan cheese

  • Garnish
  • fresh minced parsley

  • shredded parmesan cheese

Directions

  • Marinade
  • In a large resealable plastic bag, combine sherry or vermouth, oil, garlic, oregano, parsley flakes, paprika, salt, and pepper, add chicken, seal bag, turn to coat.
  • Refrigerate for 1 hour.
  • Drain chicken, discard marinade.
  • Sauce
  • Heat a Dutch oven over medium-high heat.
  • Add chicken, cook and stir until no longer pink.
  • Remove from pan, put on plate.
  • In same pan, heat butter over medium-high heat.
  • Add green and red bell pepper, onion, garlic, and zucchini (if using).
  • Cook and stir until tender.
  • Stir in pickled hot cherry peppers.
  • Stir in sherry or vermouth, bring to boil.
  • Add in tomato puree, salt, pepper, and sugar.
  • Return to a boil, reduce heat, simmer 10 minutes or until slightly thickened, stirring occasionally.
  • Add chicken, heat through.
  • Meanwhile, in a separate pot, cook rigatoni according to package directions, to just before al dente.
  • A small sauce pan, combine half and half and cream cheese over low heat, cook and stir until blended. (I like to use a whisk)
  • Add cream cheese mixture to the chicken and sauce, stir in parmesan cheese.
  • Drain rigatoni, add to pot with sauce, toss to combine.
  • Garnish individual bowls with fresh minced parsley and shredded parmesan cheese.

Notes

  • Original recipe for chicken riggies contains dry sherry, but I have a hard time finding it. I have found extra dry vermouth works just as well as a substitute.

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Nutrition Facts

8 servings per container

Serving Size1 servings


  • Amount Per ServingCalories602
  • % Daily Value *
  • Total Fat 24.2g 38%
    • Saturated Fat 11.6g 58%
  • Cholesterol 99mg 33%
  • Sodium 705mg 30%
  • Potassium 748mg 22%
  • Total Carbohydrate 57.9g 20%
    • Dietary Fiber 5g 20%
    • Sugars 9g
  • Protein 37g 74%

  • Calcium 25%
  • Iron 30%
  • Vitamin D 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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