Chicken Riggie Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until al dente according to package instructions (typically 10-12 minutes). Reserve 1 cup of pasta cooking water, then drain and set aside.

Prepare chicken

While pasta cooks, pat 1 lb chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear 4-5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into bite-sized strips or cubes.

Slice 1 medium yellow onion into thin half-moons. Core and thinly slice 1 red and 1 green bell pepper. Mince 4 cloves garlic.

In the same skillet used for the chicken (add a splash of oil if pan is dry), reduce heat to medium and add the sliced onions and bell peppers. Sauté 6-8 minutes until softened and slightly caramelized. Add the minced garlic and sauté 30-45 seconds until fragrant. Transfer the vegetables to a plate and set aside. Reserve any browned bits in the pan for the sauce.

To the same skillet, add 2 tbsp olive oil and heat over medium. Stir in 2 tbsp tomato paste and cook 1-2 minutes, stirring, until it darkens slightly to remove the raw edge.

Deglaze the pan with 1 cup dry white wine, scraping up browned bits. Simmer 2 minutes to reduce slightly.

Add 28 oz crushed tomatoes and 1 cup chicken stock, then stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12-15 minutes to thicken and concentrate flavors.

Taste and adjust seasoning. If the sauce is too thick, add some reserved pasta water, 2 tbsp at a time, to reach a saucy consistency that will cling to the rigatoni.

Preheat oven to 400°F (200°C). In the skillet with the simmering sauce, stir the sautéed onions and peppers back in, then add the sliced cooked chicken and the drained rigatoni. Toss gently to coat everything evenly with the riggie sauce. If needed, add up to 1/2 cup reserved pasta water to loosen.

Transfer the sauced pasta and chicken to a 9x13-inch baking dish or keep in an oven-safe skillet. Tear or slice 8 oz fresh mozzarella and distribute over the top, then sprinkle 1 cup grated Parmesan evenly.

Bake in the preheated oven 10-12 minutes until cheese is melted and bubbling. For a browned top, place under the broiler 1-2 minutes — watch closely to prevent burning.

Remove from oven and let rest 3-5 minutes. Scatter 1 cup sliced cherry peppers (pickled) over the top for heat; toss lightly or leave on top as a garnish depending on preference. Sprinkle fresh basil leaves if using.

Serve hot, portioned to yield about 4 generous servings. Offer extra grated Parmesan and additional cherry peppers at the table.