Authentic Utica Style Chicken Riggies
The ultimate comfort food! Tender chicken and rigatoni pasta in a uniquely delicious creamy, spicy, and cheesy tomato sauce. A beloved Italian American classic from Upstate New York.
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.