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Easy Chicken Riggies

A cozy, creamy, and slightly spicy rigatoni dish, perfect for weeknight dinners. This recipe combines chicken, a silky tomato-pepper sauce, and the flexibility to customize heat and ingredients to your liking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 675
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz rigatoni pasta Use rigatoni for best sauce adhesion.
  • 2 cups cooked chicken, shredded Rotisserie chicken works well for convenience.
  • 1 cup heavy cream Can be substituted with half and half or cream cheese for lighter option.
  • 1 can crushed tomatoes Use a quality brand for better flavor.
  • 1 cup sweet peppers, chopped Mix of sweet and hot peppers is recommended.
  • 1 cup onion, chopped Sweat before adding garlic.
  • 2 cloves garlic, minced Add after onions and peppers become soft.
  • 1/4 cup Parmesan cheese, grated Add for texture and flavor.
  • to taste salt and pepper Adjust based on your preference.
  • 1 tbsp pepper brine For additional heat, if desired.

Method
 

Preparation
  1. Cook rigatoni according to package instructions until al dente, reserving 1 cup of pasta water, then drain.
  2. In a large skillet, melt a mix of butter and olive oil over medium heat.
  3. Add chopped onions and sweet peppers to the skillet, sweating until soft.
  4. Stir in minced garlic and cook until fragrant.
  5. Pour in crushed tomatoes and bring to simmer, cooking until slightly thickened.
Making the Sauce
  1. Reduce heat and stir in heavy cream, then add Parmesan cheese, salt, and pepper.
  2. Adjust seasoning with pepper brine for heat as needed.
  3. Toss in the shredded chicken and cooked rigatoni.
  4. Mix well, adding reserved pasta water as needed to reach desired sauce consistency.
Serving
  1. Serve warm, garnished with fresh basil or parsley and additional grated Parmesan, if desired.

Notes

For a vegetarian option, substitute chicken for sautéed mushrooms and spinach. Can be made ahead; refrigerate sauce and combine with fresh pasta before serving.