Chicken Riggies Recipe

Prepare and sear chicken

Pat chicken breasts dry and season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear chicken 4–5 minutes per side until golden brown (internal temperature about 155–160°F / 68–71°C). Remove chicken to a plate and let rest 5 minutes, then slice or chop into bite-sized strips. Reserve pan with browned bits for the sauce.

Sweat aromatics and peppers

In the same large skillet used for chicken, reduce heat to medium and add 2 tbs extra-virgin olive oil and 1 tbs butter. Add 1 cup finely chopped onion and sauté 5–7 minutes until soft and translucent. Add 4 minced garlic cloves, 1 cup chopped hot cherry peppers and 1 cup thinly sliced red bell pepper; cook 3–4 minutes until peppers begin to soften.

Add seasonings and tomato paste

Stir in 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp crushed red pepper flakes; cook 30 seconds until fragrant. Add 2 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize the paste and deepen flavor.

Add tomatoes and simmer

Pour in one 28 oz can crushed tomatoes and 1 cup chicken stock, scraping up any browned bits from the pan. Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes to meld flavors and slightly reduce.

Finish sauce with cream and cheese

Stir in 1 cup heavy cream and 3 tbs grated Parmesan; let the sauce come back to a low simmer. Taste and season with 1.5 tsp salt, 1/2 tsp black pepper and 1 tsp sugar if it's too acidic. Simmer 3–4 more minutes until slightly thickened.

Return chicken to sauce

Add the sliced/chopped seared chicken into the sauce, submerge and warm through 2–3 minutes. Turn off heat and stir in 1/4 cup torn fresh basil.

Cook pasta

Bring a large pot of salted water to a boil and cook 12 oz rigatoni or penne according to package directions until al dente. Before draining, reserve 1/2 cup pasta cooking water. Drain pasta.

Combine pasta and sauce

Add drained pasta to the skillet with the sauce (or transfer sauce to the pot if needed). Toss to combine over low heat, adding up to 1/2 cup reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta. Cook 1–2 minutes so pasta absorbs some sauce.

Finish and serve

Stir in 1/4 cup extra grated Parmesan and adjust seasoning if needed. Plate the Chicken Riggies, garnish with extra Parmesan and additional torn basil leaves. Serve hot.