Chicken Riggies

Name: Chicken Riggies
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 2 whole Cherry Peppers; 28 oz Crushed Tomatoes; 2 whole Cubanelle Pepper; 1 whole Diced Onion; 3 tbsp Extra-Virgin Olive Oil; 0.5 cup Grated Parmesan Cheese; 0.5 cup Heavy Cream; 3 whole Minced Garlic; 16 oz Rigatoni; 3 whole Roasted Red Pepper; 1 pinch Salt & Pepper; 1.5 lb Skin-On Boneless Chicken Breast

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Chicken Riggies pairs tender rigatoni with sautéed chicken and a tangy tomato-pepper sauce enriched with cream for a balanced heat and velvety finish. Sweet Cubanelle and roasted red peppers meet spicy cherry peppers, creating a lively, gently fiery bite in every forkful. Serve it for a comforting weeknight dinner or a hearty gathering pasta that feels special without fuss.

Prep25 mins
Cook25 mins
Serves6
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta and cook until slightly firm to the bite, 8 to 10 minutes. Drain and keep warm.
2

Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper; cook in the hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
3

Stir the onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until the onion softens, about 4 minutes. Add the crushed tomatoes, roasted red peppers, and hot cherry peppers; bring to a simmer. Stir in the cooked chicken and heavy cream; simmer for 2 to 3 minutes.
4

Stir in the pasta, then garnish with Parmesan cheese.