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OK mis amores, this one’s for the beginners—and the aunties—who want to impress without the stress! Chicken Riggies is an Italian American specialty born in a kitchen in Utica, New York. I discovered it at my favorite neighborhood Italian kitchen, and from the first bite, I was HOOKED.
The problem? Every time my husband and I ordered the creamy (sometimes spicy) dish, it costed us $70, including the tip for just the two of us! It made me think— I could TOTALLY make this at home.
Ahead, learn about my experience making Chicken Riggies and check out my recipe that has quickly become my budget-friendly go-to for dinner at home.
Getting Into The Kitchen
I’ll be honest. I was initially intimidated by the sauce. That creamy, spicy sauce seemed complicated to me. I started thinking, “What if I messed it up and it didn’t taste like the restaurant version?”
I could feel a Kitchen Caper coming on, but I got out of my own way, rolled up my sleeves, and headed into the kitchen to conquer it! I soon learned that it was not only easy to find the ingredients at my local grocery store, but it’s hard to mess up the sauce because cream and tomato sauces are forgiving (even if you sauce is a little thin or thick, it’ll still taste amazing). I even added some spicy Italian chicken sausage for my signature twist!
It came together easier than I expected, and when I plated it, it looked just like the restaurant version—who am I kidding? It was BETTER than the restaurant version!
The Hubby Taste Test!
My husband took one bite and said, “Honey, this is better than that neighborhood pizza kitchen—what’s their name again?”
The dish was so good he forgot the name of the restaurant!
My husband loved it so much that he was already making a second plate before I sat down to dig in. And once the Chicken Riggies pics started circulating on the family group chat, the word got out and now my niece has invited herself over next time I make it. (I’d better stock up on to-go containers on my next shopping run!)
A Budget-Friendly Meal Everyone Will Love — The Chicken Riggies Recipe
INGREDIENTS (Serves 4):
• 2 large chicken breasts, cut into bite-sized pieces
• 3 Italian chicken sausages, sliced (I used a mix of spicy jalapeño and sweet Italian—Titi’s twist!)
• 1 lb rigatoni pasta
• 1 jar (12 oz) cherry peppers, sliced (with their juice) (mild or hot)
• 1 tbsp chopped Calabrian peppers
• 1-2 cups heavy cream (eyeball it)
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes (optional)
• 1 medium onion, diced
• 1 shallot, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 chicken bouillon cube (or 1/2 cup chicken broth)
• Season with whatever seasoning combo you desire to taste
• Grated Parmesan, Romano cheese, or your favorite Italian cheese blend for serving
• Fresh green onion for garnish (optional)
INSTRUCTIONS:
1. Cook the pasta: Boil rigatoni according to package directions until al dente. Drain and set aside. Save a cup of pasta water just in case you need to thin the sauce later (this is liquid gold).
2. Brown the meat: Heat olive oil in a large, deep skillet (or a Dutch oven pot) over medium-high heat. Add chicken pieces, season with whatever seasoning combo you desire. Cook until golden brown and cooked through, about 6-7 minutes. Remove and set aside. In the same pan, brown the sausage slices. Remove and set aside with chicken.
3. Build the sauce: In the same pan/pot (don’t waste that flavor!), add butter. Sauté onion, shallots, and bell peppers until softened, about 3 minutes. Add garlic and chicken bouillon, cook until fragrant, about 1 minute.
4. Add the magic: Pour in crushed tomatoes, Calabrian peppers, and cherry peppers (with some of the juice for extra flavor). Stir and let simmer for 2-3 minutes.
5. Make it creamy: Reduce the heat to medium-low. Stir in heavy cream. Let it simmer gently for 3-4 minutes until the sauce thickens slightly. Season to taste.
6. Bring it together: Add the cooked chicken and sausage back to the sauce. Let them simmer for 2-3 minutes to absorb the flavors. Toss in the cooked rigatoni. If the sauce seems too thick, add a splash of that liquid gold a.k.a. the reserved pasta water.
7. Serve: Plate it up, top with your favorite Italian cheeses, and garnish with fresh green onion if you’re feeling fancy. I served my meal with a salad and piece of bread.
Titi’s Tips For Success
✨ If you can’t find rigatoni, penne works great too. Get creative—it’s YOUR kitchen! The sausage is my twist, but you can skip it if you want the traditional version.
✨ Don’t skip the cherry peppers and the Calabrian peppers—they’re what make this dish special. (You can find them in the pickle/olive aisle.)
✨ Use the same pan/pot for everything. It builds flavor and saves dishes.
My Final Thoughts
This is the kind of cooking I’m passionate about—taking dishes that seem expensive or complicated and showing you they’re neither. You don’t need culinary school or fancy equipment. You just need the confidence to try. Restaurant-quality food doesn’t require restaurant prices. It requires curiosity, a little courage, and maybe a signature twist or two.
My niece is coming over next time I make this. My husband’s already hinting about when ‘next time’ will be. And me? I’m just happy I faced down that Kitchen Caper and won.
So go ahead—grab those cherry peppers, make this dish, and then drop me a line and let me know how yours turned out. I’ll be here cheering you on. (And don’t be afraid to make extra because this recipe reheats beautifully, making it perfect for lunch!)
Want more cooking confidence? My book Kitchen Capers: A Beginner’s Guide to Conquering Kitchen Challenges (Buy On Amazon) is packed with the kind of real-talk cooking wisdom that turns Kitchen Capers into kitchen victories. Comment below and send any questions you have to @TitiSimplyCooks!
Happy cooking, mis amores. You’ve got this!
