Why You’ll Love these Creamy Chicken Riggies
This Chicken Riggies recipe is comfort food perfection, combining tender chunks of chicken with rigatoni pasta in a creamy, savory sauce that’ll make you want to lick your plate clean.
What’s not to love? The rich combination of heavy cream, butter, and Parmesan creates that velvety texture we all crave on chilly evenings.
I adore how versatile it is—toss in mushrooms, olives, or bell peppers based on what you have handy.
The subtle kick from garlic and shallots balances the decadence.
And can we talk about how impressive it looks when served? Trust me, your dinner guests will think you slaved away all day.
What Ingredients are in Creamy Chicken Riggies?
The heart of any good Chicken Riggies recipe lies in its perfect balance of creamy, savory goodness paired with tender chicken and hearty pasta. This classic dish from Upstate New York combines Italian-American comfort food traditions with rich, indulgent flavors that make it an absolute showstopper for dinner parties or cozy family meals.
I’m always amazed at how something so impressive can come together with relatively straightforward ingredients you might already have in your pantry and refrigerator.
- 4 boneless skinless chicken breasts, cubed
- 1 cup tomato sauce
- 1/4 cup olive oil
- 1/4 cup butter
- 5 cloves garlic, minced
- 8 sliced shallots
- Salt and pepper to taste
- 1 (4 ounce) jar sweet red peppers, drained and julienned
- 1/4 cup sherry wine
- 1 1/2 cups heavy cream
- 1 (8 ounce) box rigatoni pasta
- 1 green bell pepper, chopped
- 1 (8 ounce) package sliced mushrooms
- 1 (2 1/2 ounce) can of sliced black olives
- 1/2 cup parmesan cheese
When shopping for these ingredients, quality really does matter for the flavor profile. The heavy cream and real Parmesan cheese (not the pre-grated stuff in the green can, if we can help it) create that silky texture that makes this dish so crave-worthy.
And while the recipe calls for specific vegetables, don’t be afraid to substitute based on what’s in season or what your family prefers. Not a fan of olives? Leave them out. Got red bell peppers instead of green? Totally fine. The beauty of Chicken Riggies is in its adaptability while still maintaining that characteristic creamy, comforting essence.
How to Make these Creamy Chicken Riggies
Making Chicken Riggies is all about layering flavors and creating that perfect creamy sauce that clings to every bite of pasta. Start by heating 1/4 cup olive oil and 1/4 cup butter in a large skillet over medium heat. Once the butter has melted and begins to bubble slightly, add 5 cloves of minced garlic and 8 sliced shallots. Let them sauté until they become soft and fragrant—this creates the aromatic foundation for our entire dish.
Can you smell that incredible garlic aroma wafting through your kitchen already?
Next, add your 4 cubed boneless skinless chicken breasts to the skillet, seasoning generously with salt and pepper. You’ll want to sauté the chicken just until it’s lightly browned on the outside. Remember, we don’t want to overcook it at this stage since it’ll continue cooking as we simmer the sauce.
While the chicken is browning, this is the perfect time to get your pasta water boiling for the 8-ounce box of rigatoni. Once the chicken has some color, add in your vegetables—1 chopped green bell pepper, 8 ounces of sliced mushrooms, the 4-ounce jar of drained and julienned sweet red peppers, and that 2 1/2 ounce can of sliced black olives.
Pour in 1 cup of tomato sauce, reduce the heat to low, and let everything simmer together for about 10 minutes while your pasta cooks to al dente perfection.
The final phase is where the magic happens. Pour in 1/4 cup of sherry wine and allow it to simmer for another 10 minutes, letting the alcohol cook off and leaving behind its complex flavor.
Now for the crowning touch—stir in 1 1/2 cups of heavy cream and 1/2 cup of Parmesan cheese, allowing the mixture to simmer for a final 10 minutes until it thickens into a luxurious sauce that coats the back of a spoon.
When your pasta is cooked, drain it well and immediately toss it with the creamy chicken mixture until every ridge of the rigatoni is filled with that gorgeous sauce. Serve it right away while it’s piping hot, perhaps with a little extra Parmesan sprinkled on top for good measure.
Creamy Chicken Riggies Substitutions and Variations
Several easy substitutions can transform these Creamy Chicken Riggies to suit your pantry or dietary preferences.
Don’t have heavy cream? Half-and-half works in a pinch, though the sauce won’t be quite as rich.
Vegetarians can swap in firm tofu or mushrooms for chicken—I’ve tried both with delicious results.
No sherry? Try white wine or even chicken broth with a splash of vinegar.
The sweet red peppers are negotiable too—roasted red peppers from a jar are my go-to alternative.
And while rigatoni is traditional, any tube pasta that catches that creamy sauce will do the trick.
What to Serve with Creamy Chicken Riggies
Pairing this creamy pasta dish with the right sides elevates your entire meal from simple weeknight dinner to impressive feast.
I love serving a crisp arugula salad with lemon vinaigrette to cut through the richness—trust me, the bright acidity works wonders.
Crusty garlic bread is non-negotiable for sopping up that decadent sauce (who could waste it?).
For vegetables, roasted asparagus or broccoli adds color and nutrition.
Sometimes I’ll throw together a quick antipasto platter with marinated artichokes and olives.
Wine suggestion? A medium-bodied Chianti or Pinot Grigio complements the creamy, tomato-based sauce perfectly.
Final Thoughts
After experiencing this Chicken Riggies recipe firsthand, I can confidently say it’s become one of my go-to comfort meals for both weeknight dinners and special occasions.
The perfect balance of creamy sauce, tender chicken, and al dente pasta creates a dish that’s impossible to resist.
What I love most about Chicken Riggies is its versatility. Don’t have sherry? A splash of white wine works too. Not a mushroom fan? Simply leave them out.
The beauty lies in making it your own.
Trust me, once you’ve tried this Utica classic, it’ll earn a permanent spot in your recipe collection.
