Chicken Riggies (Spicy Chicken Rigatoni)

This recipe for chicken riggies is sauteed chicken with peppers and rigatoni pasta, all tossed in a creamy tomato sauce. This spicy chicken rigatoni dish is pure comfort food and can easily be doubled to serve a crowd!

For this chicken riggies dish, you need diced chicken, both hot and sweet peppers, and onions. For sweet peppers, I use red bell peppers, although yellow or orange will also work just fine. For the hot peppers, I use hot cherry peppers which come jars and are often sold in the pickle and olive area. The cherry peppers really elevate this dish from your typical pasta with peppers, so make sure to include them! I put the pasta on the stove to boil and while it’s cooking, I saute my chicken, peppers and onions until they’re golden brown and tender.

The sauce for the chicken riggies is a whole bottle of Classic Riserva Pasta Sauce along with a bit of cream. The sauce gets tossed with the pasta and chicken mixture to create an exceptional dinner without a ton of effort! You can add a little parsley like I did here, and be sure to serve your pasta with some freshly grated parmesan.

This sauce is so delicious that I want to share it with all of you! I’m giving away coupons for free Classico Riserva Pasta Sauce for 3 lucky readers! To enter, all you have to do is leave a comment below telling me what you would make with Classico Riserva sauce.

Ingredients

• 16 ounces rigatoni pasta
• 1 bottle Classico Riserva Roasted Garlic Pasta Sauce
• 1/2 cup heavy cream
• 1 1/2 pounds boneless skinless chicken breast cut into 1 inch pieces
• 1 cup of thinly sliced onion
• 1 cup of thinly sliced red bell pepper
• 4-6 hot cherry peppers sliced (amount depends on your heat preference)
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley
• freshly grated parmesan cheese for serving optional

 

Instructions

1. In a large pan heat 1 tablespoon of oil over medium high heat. Add the onion and bell pepper and season to taste with salt and pepper. Cook for 5-7 minutes or until vegetables have browned and softened. Stir in the cherry peppers and remove the mixture from the pan.
2. Bring a large pot of salted water to a boil. Place the rigatoni in the water and cook according to package directions.
3. Wipe the pan out with a paper towel and heat the remaining tablespoon of olive oil over medium high heat. Add the chicken and season generously with salt and pepper.
4. Cook, stirring occasionally, until chicken is browned and cooked through, 6-8 minutes.
5. Add the pepper mixture back to the pan with the chicken. Pour the pasta sauce over the chicken mixture and stir to coat. Bring the sauce mixture to a simmer; add the heavy cream and stir until incorporated into the sauce mixture. Simmer for 3-4 minutes.
6. Drain the pasta and return it to the pot. Pour the chicken and sauce mixture over the pasta and toss to coat. Sprinkle the parsley over the top and serve with parmesan cheese if desired.

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