simple chicken riggies recipe

Written ByJenny Smyth Posted on
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The Best simple chicken riggies recipe

I’m so excited to share this simple chicken riggies recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish originated from the Utica, New York area, where my husband grew up.

It’s a classic Italian-American recipe that’s hearty, flavorful, and easy to make. The key to this recipe is using high-quality ingredients and cooking the chicken and rigatoni to perfection. I like to use fresh vegetables and herbs to add a burst of flavor to the dish.

My kids love helping me cook the rigatoni in large batches, and we always have a big pot of sauce simmering on the stovetop. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family. Plus, it’s great for meal prep and can be reheated for days without losing its flavor or texture.

I’ve even served it at potlucks and parties, where it’s always a crowd-pleaser. The best part about this recipe is how versatile it is – you can customize it to your taste by adding different meats, vegetables, or spices. I’ve added ground beef, sausage, or even vegan alternatives to keep things interesting.

And let’s not forget about the health benefits – this dish is packed with protein, fiber, and vitamins from the chicken, pasta, and vegetables. My kids even eat their veggies when they’re mixed into this delicious sauce! So go ahead and give this simple chicken riggies recipe a try – I promise you won’t be disappointed.

Simple Chicken Riggies

4.8 from 1501 votes

A quick and comforting pasta dish with tender chicken, rigatoni, and a creamy tomato sauce with a hint of heat. This one-pan meal is perfect for busy weeknights and uses simple ingredients you likely have on hand.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Pasta

12 oz rigatoni pasta
1 tbsp salt

For the Chicken and Sauce

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 (15 oz) can diced tomatoes, undrained
1 cup chicken broth
1/2 cup heavy cream
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the rigatoni and cook according to package directions until al dente, about 10 to 12 minutes.
3Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
4While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers.
5Add the chicken pieces in a single layer and cook without stirring for 4 to 5 minutes until golden brown on one side.
6Flip and cook for another 4 to 5 minutes until the chicken is cooked through and no longer pink in the center.
7Reduce the heat to medium and add the onion, garlic, and bell pepper to the skillet.
8Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
9Stir in the diced tomatoes, chicken broth, heavy cream, oregano, red pepper flakes, salt, and black pepper.
10Bring the sauce to a gentle simmer and let it cook for 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
11The sauce should coat the back of a spoon.
12Taste and adjust seasoning with more salt or red pepper flakes if desired.
13Add the drained rigatoni to the skillet with the sauce and toss gently to coat.
14If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
15Sprinkle with Parmesan cheese and serve hot.

🔧Equipment

Large pot
Large skillet
Colander
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 72g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For a lighter version, use half and half instead of heavy cream and reduce the Parmesan. You can also add a splash of white wine with the tomatoes for extra depth. This dish is best served immediately, but leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Simple Chicken Riggies Works

This simple chicken riggies recipe has become a staple in our household over the years.

It’s easy to make ahead of time and reheat when needed – just cook the pasta according to package directions until al dente before reheating with your favorite marinara sauce.

You can also store leftover sauce in an airtight container in the fridge for up to three days or freeze for later use.

❓ Frequently Asked Questions About Chicken Riggies

Q: What is rigatoni?

Rigatoni is a type of tubular pasta that originated in Italy. It’s made from durum wheat semolina and has a distinctive shape with ridged edges.

Q: What kind of sauce should I use?

You can use either homemade or store-bought marinara sauce for this recipe. I like to make my own using fresh tomatoes, garlic, and herbs for added depth of flavor.

Q: Can I substitute other types of pasta?

Yes, you can use other types of pasta such as penne or ziti if you prefer. However, rigatoni is traditional in this recipe.

Q: How do I prevent the pasta from becoming mushy?

To prevent the pasta from becoming mushy, make sure to cook it al dente before adding the sauce.

Q: Can I add other ingredients like meatballs or meatloaf?

Yes, you can add meatballs or meatloaf to this recipe if you like. Just cook them separately before adding them to the sauce.

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