This Utica Chicken Riggies recipe is a creamy, spicy mix of tender chicken, rigatoni pasta, and a rich tomato sauce. A Central New York classic!
Let me tell you about the first time I ever had Utica Chicken Riggies. It was one of those meals that changed the way I thought about pasta.
I was visiting upstate New York (which, fun fact, is a whole different world from NYC) and a friend practically dragged me to a little Italian restaurant. She ordered for me, barely giving me a choice. “Trust me,” she said, “you’ll thank me later.”
I took one bite, and my brain went WAIT, WHAT?!
The sauce was creamy, but spicy. The chicken was tender. The rigatoni held onto the sauce perfectly. And those little pops of heat from the hot peppers? Game. Changer. It was like the love child of an Italian pasta dish and a spicy comfort meal, and I knew right then—I needed to recreate this at home.
And now? You can, too.
Why You’ll Love This Utica Chicken Riggies Recipe?
- Regional Favorite, Now in Your Kitchen – You can’t find this dish outside of Central New York (trust me, I’ve looked).
- Perfectly Balanced Spice – It’s got heat, but it won’t leave you gasping for water.
- Ultra-Creamy Tomato Sauce – The combination of heavy cream and tomato sauce makes it next-level good.
- Quick & Easy Comfort Food – Comes together in under an hour but tastes like you spent all day making it.
- Endlessly Customizable – Make it mild, extra spicy, or swap out ingredients based on what you’ve got on hand.
Ingredient Notes:
This dish is simple, but every ingredient plays a role. Let’s break it down:
- Chicken – Boneless, skinless breasts are the classic choice, but thighs will add even more flavor.
- Butter – Brings richness to the dish and helps everything sauté perfectly.
- Mushrooms – They soak up all that sauce and add a nice earthy touch.
- Green Bell Pepper – Adds a mild sweetness and crunch.
- Jarred Hot Peppers – These give the dish its signature heat. Cherry peppers or banana peppers work best!
- Tomato Sauce & Heavy Cream – The magic combo that makes the sauce unreal.
- Rigatoni Pasta – The classic choice for Riggies! Those ridges hold onto the sauce like a dream.
How To Make Utica Chicken Riggies?
Step 1: Cook the Chicken & Veggies
Melt butter in a large pan over medium heat, then toss in the chicken. Cook it until it’s just turning white. Add in the mushrooms, peppers, and onions and let them sauté for 5-7 minutes, softening up and soaking in all those buttery flavors.
Step 2: Build the Sauce
Pour in the water, chicken bouillon, tomato sauce, and heavy cream and give it a good stir. Add the paprika, parsley, and a pinch of salt and black pepper. If you like things spicy (I do), now’s the time to toss in some red pepper flakes!
Step 3: Simmer for Ultimate Flavor
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Bring everything to a gentle boil, cover the pot, and let it simmer for 20 minutes. This is where the magic happens—the flavors meld together, the sauce thickens, and your whole kitchen smells like heaven.
Step 4: The Finishing Touches
Stir in the black olives and let everything simmer for five more minutes. If the sauce is too runny, mix 2-3 tablespoons of cornstarch with cold water and stir it in.
Step 5: Toss & Serve
Add your cooked rigatoni, mix it all up, and serve it right away. Don’t forget to top it with grated Parmesan—it makes a difference!
Storage Options:
If you actually have leftovers (doubtful), here’s how to store them:
- Fridge: Keeps well for up to 4 days in an airtight container.
- Freezer: The sauce freezes well, but pasta gets mushy. Freeze the sauce alone for up to 2 months and make fresh pasta when you reheat it.
- Reheating: Warm it in a pan over medium heat, adding a splash of cream or water to bring back that silky sauce.
Variations and Substitutions:
Feeling creative? Try these twists:
- Make It Lighter – Swap heavy cream for half & half and use chicken thighs instead of breasts.
- Vegetarian Version – Skip the chicken and load up on zucchini, roasted red peppers, or extra mushrooms.
- More Heat – Add jalapeños, serrano peppers, or even a dash of cayenne pepper.
- Different Pasta Options – Penne, ziti, or even spaghetti work if that’s what you have!
What to Serve with Utica Chicken Riggies?
- Garlic Bread – Because carbs on carbs is the way to live.
- Side Salad – A simple Caesar or mixed greens salad balances out the richness.
- Roasted Veggies – Try broccoli, asparagus, or Brussels sprouts for an easy side.
- A Glass of Wine – A light Pinot Grigio or Chianti pairs perfectly.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! The sauce actually tastes even better after a few hours. Just don’t mix the pasta in until you’re ready to serve.
How do I make it milder?
Use fewer hot peppers and skip the red pepper flakes. The creamy tomato sauce will still be delicious!
Can I use canned mushrooms instead of fresh?
You can, but fresh mushrooms add way more flavor. If using canned, drain and rinse them first.
If you’ve never had Utica Chicken Riggies, now’s your chance! It’s creamy, spicy, comforting, and ridiculously flavorful—basically, the ultimate pasta dish.
So tell me—do you like yours mild or extra spicy? Let me know in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Utica Chicken Riggies
Ingredients
For the Dish:
- 4 tablespoons butter
- 2 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces baby bella mushrooms sliced
- 1 green bell pepper diced
- 1-2 jarred hot peppers finely chopped
- 1 medium onion or 2-3 shallots finely diced
- 2 cups water
- 2 tablespoons chicken bouillon powder or 2 bouillon cubes
- 1 cup tomato sauce
- ½ pint heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- Crushed red pepper flakes to taste (optional, for added spice)
- ½ cup black olives sliced
- 1 lb rigatoni pasta cooked and drained
For Thickening the Sauce:
- 2 tablespoons cornstarch
- 2-3 tablespoons cold water
Instructions
Cook the Chicken and Vegetables
- In a large, deep skillet or saucepan, melt the butter over medium heat. Add the chicken and cook for approximately 5 minutes, or until it begins to turn white but is not fully cooked.
- Add the mushrooms, green bell pepper, and onion to the skillet. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Season lightly with salt and black pepper at this stage.
Prepare the Sauce
- Pour in the water, chicken bouillon, tomato sauce, and heavy cream. Stir well to combine. Add the paprika, dried parsley, and crushed red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and allow the sauce to simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the chicken to fully cook.
Finish the Sauce and Thicken
- Stir in the black olives and let the mixture continue to simmer for an additional 5 minutes.
- In a small bowl, whisk together the cornstarch and cold water until dissolved. Slowly pour this mixture into the sauce, stirring continuously, until the sauce thickens slightly. If the sauce is too thin, allow it to simmer uncovered for a few more minutes.
Combine with Pasta and Serve
- Once the sauce has reached the desired consistency, stir in the cooked rigatoni, ensuring the pasta is evenly coated. Remove from heat and serve immediately.
- For added flavor, garnish with grated Parmesan cheese and fresh parsley before serving.
Notes
- Substitute the pasta: Use gluten-free rigatoni or penne pasta.
- Thicken the sauce differently: Instead of cornstarch, use arrowroot powder or a gluten-free flour blend to thicken the sauce.
- Check ingredient labels: Ensure that the bouillon, tomato sauce, and spices do not contain hidden gluten.
