For years, I chased the flavor of a perfect, crave worthy pasta dish. Not from a restaurant in Rome, but from a recipe whispered through the kitchens of Utica, a small city in upstate New York famous for its Italian American community. It’s a dish where tender chicken and sturdy rigatoni’ affectionately called “riggies”; are enveloped in a sauce that’s the culinary equivalent of a warm, spicy hug. After tasting it on a trip through the Mohawk Valley, I became obsessed with recreating that uniquely delicious blend of creamy tomato sauce with a gentle, peppery kick. This recipe is my labor of love, a tribute to that regional gem, perfected in my own kitchen to bring a taste of Utica tradition straight to your family table.
What makes Chicken Riggies so special is its masterful balance of flavors and textures. The sauce is the star: a rich, velvety, blush pink marinara deepened with tomato paste and sweet roasted peppers, then mellowed with cream and nutty Romano cheese. The heat is layered and complex, coming from a gentle poaching broth infused with hot cherry peppers and a final bright sprinkle of them on top; it warms the palate without overwhelming it. Each bite offers the satisfying chew of perfectly cooked rigatoni (the ideal vehicle for sauce), the tender shreds of juicy chicken, and the earthy notes of browned mushrooms. It’s a hearty, comforting, and utterly memorable one pot wonder.
Chef’s Secrets for the Perfect Chicken Riggies
- Mastering this iconic dish is all about technique and timing. These pro tips will ensure your riggies are restaurant quality every single time.
- Embrace “Mise en Place”: This French term for “everything in its place” is non negotiable here. Before you turn on a single burner, chop all vegetables, measure all ingredients, and have them ready to go. The cooking process moves quickly, and being prepared prevents burning and stress.
- The Poaching & Pasta Water Trick: Don’t just use plain water! Poaching the chicken and then cooking the pasta in the same aromatic, peppery broth (the bouquet garni) is the ultimate flavor building secret. It infuses every component of the dish from the inside out. Crucially, always save at least 2 cups of this magical pasta water. The starchy, seasoned liquid is your key to adjusting the sauce’s consistency at the end, making it silky and helping it cling to the pasta.
- Build Flavor in Layers: Don’t rush the steps. Take the time to properly brown the mushrooms until they release their moisture and get a nice sear. Let the tomato paste cook for a full two minutes with the onions and garlic to sweeten and deepen its flavor. This foundational work creates a sauce with incredible depth.
- Undercook Your Pasta: Cook your rigatoni until it is just shy of al dente; it should still have a noticeable firmness at the core. It will finish cooking directly in the sauce, absorbing all that flavor and reaching perfect doneness without becoming mushy.
Make Ahead, Storage & Freezing
- Make Ahead: You can poach and shred the chicken and prepare the bouquet garni up to a day ahead. Store the chicken covered in the fridge. The vegetable prep (dicing onions, slicing mushrooms, etc.) can also be done a day in advance.
- Storing Leftovers: Let the dish cool completely, then store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so the sauce will thicken.
- Reheating: The best method is on the stovetop. Place leftovers in a skillet or pot with a splash of the reserved pasta water (or regular water/cream) over medium low heat. Gently stir until warmed through and the sauce loosens to your liking. You can also use the microwave, stirring every 60 seconds.
- Freezing: We do not recommend freezing the completed dish. The creamy sauce is likely to separate and become grainy upon thawing, and the pasta will become unpleasantly soft. For meal prep, consider freezing just the poached, shredded chicken and making the fresh sauce when ready to serve.
Step by Step Instructions for Chicken Riggies
Follow this detailed guide for a foolproof cooking experience.
1Poach the Chicken: In a large pot of salted boiling water, add a cheesecloth pouch (your bouquet garni) containing ¼ cup of the hot cherry peppers, half the garlic, the red bell pepper pieces, and the oregano sprigs. Let it simmer for 5 minutes to infuse the water. Turn off the heat, add the chicken pieces, cover the pot, and let it poach off the heat for 6 minutes. Remove the chicken to a plate to cool, then shred it with two forks. Leave the broth and pouch on a low simmer.
2Cook the Pasta: Bring the flavorful poaching liquid back to a rolling boil. Add the rigatoni and cook until it is just slightly underdone (about 2 minutes less than the package instructions for al dente). Before draining, carefully scoop out about 2 cups of the starchy pasta water and set it aside. Drain the pasta or remove it with a spider strainer.
3Build the Sauce Base: While the pasta cooks, heat half the olive oil in a large Dutch oven or heavy pot over high heat. Add the mushrooms and cook without stirring for a few minutes to get a good sear, then stir until browned (8-10 mins total). Remove to a bowl. Reduce heat to medium, add the remaining oil, and cook the diced onions until soft (about 5 minutes). Add the remaining garlic and cook for 1 minute until fragrant.
4Develop the Flavor: Stir in the red pepper flakes and the entire can of tomato paste. Cook, stirring constantly, for 2 full minutes. This caramelizes the paste. Pour in the sherry to deglaze the pot, scraping up any browned bits, and let it cook off for 1 minute.
Combine and Simmer: Add the chopped roasted red peppers, canned tomatoes (with their juices), fresh basil, the remaining 1 teaspoon of salt, the cooked mushrooms, and the shredded chicken. Stir everything together and let it simmer gently on low heat.
5The Grand Finale: Add the par cooked rigatoni, heavy cream, butter, and 1 ½ cups of the grated Romano cheese to the simmering sauce. Stir gently but thoroughly. Add the reserved pasta water, a ½ cup at a time, until the sauce becomes creamy and coats the pasta beautifully. Let it cook together for 2-3 more minutes so the pasta finishes cooking and absorbs the sauce.
Serve: Discard the cheesecloth pouch. Dish the riggies into bowls and garnish generously with the remaining sliced hot cherry peppers, fresh basil, and the remaining ½ cup of Romano cheese.
Ingredient Substitutions for Every Diet
Make this dish work for your pantry and dietary needs.
- Gluten Free: Simply substitute the rigatoni with your favorite sturdy gluten free pasta. Cook it according to package directions in the poaching liquid.
- Dairy Free: For the creamy element, replace the heavy cream with full fat, unsweetened coconut milk or a plain, unsweetened dairy free creamer. Use a dairy free butter substitute and omit the Romano cheese, finishing with a sprinkle of nutritional yeast for a cheesy flavor if desired.
- Lower Fat: You can use half and half in place of heavy cream, though the sauce will be less rich. Reduce the amount of butter or use a light olive oil spread.
- Common Swaps:
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- Sherry: If you don’t have sherry, a dry white wine is an acceptable substitute.
- Cherry Peppers: For less heat, use sweet cherry peppers. For more heat, add a few teaspoons of the pickling brine from the hot peppers jar to the sauce.
- Mushrooms: Omit if you’re not a fan, or substitute with a diced zucchini added with the onions.
- Romano Cheese: A good quality Parmesan cheese can be used, though Romano offers a sharper, saltier, more authentic flavor.
What to Serve With Your Chicken Riggies
This dish is a hearty meal on its own, but a few simple pairings make it a feast.
- Perfect Side Dishes: Start with a light, crisp Caesar salad or a simple arugula salad with lemon vinaigrette to cut through the richness. A side of garlic bread or warm, crusty Italian bread is essential for scooping up every last drop of sauce.
- Beverage Pairings: The creamy, spicy sauce pairs beautifully with a medium bodied white wine like a Pinot Grigio or Viognier. For a red option, choose something with low tannins like a Chianti or a Beaujolais. For a non alcoholic option, sparkling water with lemon or a ginger beer complements the spice wonderfully.
Frequently Asked Questions
Q: Can I use all chicken breast or all chicken thighs?
A: Absolutely. Using all breast meat will yield a leaner dish, while all thighs will be more succulent and flavorful. The poaching method ensures both stay tender.
Q: My sauce seems too thick. What should I do?
A: This is why we save the pasta water! Simply add it back in, a few tablespoons at a time, and stir until the sauce reaches your desired creamy consistency.
Q: Can I make this in a slow cooker or Instant Pot?
A: While the stovetop method is best for developing flavor, you can adapt it. For a slow cooker, make the sauce (steps 3-5) on the stove, then add it and the raw, cubed chicken to the slow cooker. Cook on low for 4-6 hours, then stir in cooked pasta, cream, and cheese before serving. For the Instant Pot, use the sauté function for the sauce steps, then pressure cook with the raw chicken for a shorter time.
Q: What if I can’t find hot cherry peppers?
A: In a pinch, you can use 1-2 tablespoons of sliced pepperoncini or banana peppers, though the flavor profile will be slightly different. You can also add an extra ¼ to ½ teaspoon of red pepper flakes to the sauce for heat.
Recommended Equipment
- Large Dutch Oven (6-8 qt): Essential for making the sauce and combining everything at the end. A heavy bottomed pot like a Lodge Dutch Oven ensures even heat distribution and prevents burning.
- Large Stock Pot (8-12 qt): For poaching the chicken and cooking the pasta. A pot with a built in strainer colander is very helpful.
- Cheesecloth & Kitchen Twine: For creating the flavor infusing bouquet garni pouch.
- Spider Strainer or Pasta Fork: The safest and easiest tool for removing the chicken and pasta from the hot poaching liquid.
Authentic Utica Style Chicken Riggies
Ingredients
- 2 lbs boneless skinless chicken (a mix of breasts and thighs)
- 2 tsp kosher salt divided
- 1/2 cup jarred sliced hot cherry peppers divided
- 2 tbsp fresh garlic coarsely chopped, divided
- 1/2 large red bell pepper cut into 1 inch pieces
- 3 sprigs fresh oregano
- 1 lb dry rigatoni pasta
- 4 tbsp extra virgin olive oil divided
- 8 oz button mushrooms sliced
- 2 cups sweet onion diced
- 1/4 tsp red pepper flakes or to taste
- 1 6 oz can tomato paste
- 1/3 cup dry sherry
- 2 16 oz jars roasted red peppers, drained & coarsely chopped
- 2 14.5 oz cans diced fire roasted tomatoes (undrained)
- 1/4 cup fresh basil chopped, plus more for garnish
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 2 cups Romano cheese grated and divided
Instructions
- Prep & Poach Chicken: Place chicken, ¼ cup cherry peppers, half the garlic, red bell pepper, and oregano in a cheesecloth pouch. Simmer in salted boiling water for 5 min. Turn off heat, add chicken, cover, and poach for 6 min. Remove chicken, cool, and shred. Keep broth simmering.
- Cook Pasta: In the flavorful broth, cook rigatoni until almost al dente (2 mins less than package time). Reserve 2 cups pasta water, then drain.
- Brown Mushrooms: In a Dutch oven, heat 2 tbsp oil over high heat. Brown mushrooms (8-10 mins), then remove.
- Build Sauce Base: Add remaining oil to the pot. Cook onions until soft (5 mins). Add remaining garlic and cook 1 min. Stir in pepper flakes and tomato paste; cook 2 mins. Deglaze with sherry.
- Simmer: Add roasted peppers, canned tomatoes, basil, 1 tsp salt, mushrooms, and shredded chicken. Simmer on low.
- Finish the Dish: Add par cooked pasta, cream, butter, and 1 ½ cups Romano cheese to the sauce. Stir in reserved pasta water until sauce is creamy. Cook 2-3 mins until pasta is tender.
- Serve: Garnish with remaining cherry peppers, basil, and Romano cheese.
Notes
- Key Tip: Prep all ingredients before starting (mise en place). This ensures a smooth cooking process.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or cream.
- Freezing: Not recommended, as the creamy sauce may separate.
