Spicy Chicken Rigatoni with Roasted Peppers

Recipe Collection: Dinner

Spicy Chicken Rigatoni with Roasted Peppers brings bold flavors to your table with a delightful Italian-American dish that combines tender chicken, rigatoni pasta, and a vibrant medley of roasted peppers in a rich sauce. This non-vegetarian recipe is perfect for those who enjoy a little heat, featuring a blend of aromatic herbs and a touch of spice. Ideal for weeknight dinners or special occasions, this dish pairs beautifully with a side salad or garlic bread.

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Overview

Chicken Riggies is a cherished dish from Utica, New York, known for its blend of spicy, creamy, and savory flavors. This upgraded version features tender chicken, rigatoni pasta, and a medley of peppers in a luscious red and white sauce. Enhanced with aromatic herbs and a touch of heat, this dish promises to deliver a memorable dining experience.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Italian-American

Serving Size: 6

Cooking Time: 50 minutes

Ingredients

• 1 16 Ounce (oz) package rigatoni pasta
• 3 Tablespoons (tbsp) extra-virgin olive oil
• 1.5 Pounds (lb) skinless, boneless chicken breast, sliced
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 1 Medium onion, minced
• 2 Cubanelle peppers, sliced
• 3 Cloves garlic, minced
• 1 28 Ounce (oz) can crushed tomatoes
• 3 Roasted red peppers, drained
• 2 Hot cherry peppers, minced
• 1 Cup heavy cream
• 0.5 Cup Parmesan cheese, grated
• 1 Teaspoon (tsp) red pepper flakes
• 1 Teaspoon (tsp) dried oregano
• 1 Teaspoon (tsp) dried basil

Steps

1. Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside, keeping warm.
2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Cook the chicken in the hot oil until browned on all sides and cooked through, about 7 minutes. Remove the chicken from the skillet and keep warm.
3. In the same skillet, add the minced onion, sliced Cubanelle peppers, and minced garlic. Sauté until the onion is soft and translucent, about 4 minutes.
4. Stir in the crushed tomatoes, drained roasted red peppers, minced hot cherry peppers, red pepper flakes, oregano, and basil. Bring the mixture to a simmer.
5. Return the cooked chicken to the skillet and stir in the heavy cream. Allow the sauce to simmer gently for 10 to 15 minutes, letting the flavors meld together.
6. Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce.
7. Serve the dish hot, garnished with grated Parmesan cheese. Enjoy the spicy, creamy delight of Chicken Riggies!

Enjoy your homemade Spicy Chicken Rigatoni with Roasted Peppers!