Chicken Riggies Recipe

Bring a large pot of salted water to a rolling boil for the pasta. Prepare the chicken by cutting into 1" pieces and season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried oregano; set aside.

Slice onion thinly, mince garlic, slice sweet pepper into strips and slice hot peppers to desired heat level. Measure out sauce ingredients.

Cook 12 oz rigatoni or penne in the boiling salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside. Keep warm.

Brown the Chicken

Heat a large wide skillet or sauté pan over medium-high heat. Add 2 tbsp olive oil and let shimmer. Add seasoned chicken in a single layer (work in batches if needed) and sear until golden and just cooked through, about 3–4 minutes per side depending on thickness. Remove chicken to a plate and set aside. Do not fully overcook because it will finish cooking in the sauce.

Reduce heat to medium. Add another 1 tsp olive oil to the same pan if dry. Add the sliced onion and a pinch of salt. Sauté 4–5 minutes until softened and beginning to brown. Add the sliced bell pepper and hot peppers; cook 3–4 minutes until peppers start to soften. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so garlic does not burn.

Push vegetables to the side and add 3 tbsp tomato paste to the pan. Cook the paste 1–2 minutes, stirring, to caramelize and remove raw edge. Deglaze the pan with 1/4 cup dry white wine (or 2–3 tbsp chicken stock if not using wine), scraping up brown bits from the bottom.

Stir in 14 oz crushed tomatoes and 1/2 cup chicken stock. Add 1/2 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp crushed red pepper flakes (adjust for heat), 1/2 tsp salt and 1/4 tsp black pepper. Bring sauce to a gentle simmer and simmer uncovered 8–10 minutes to thicken slightly and allow flavors to meld.

Reduce heat to low and stir in 1/2 cup heavy cream until fully incorporated. Taste and adjust seasoning for salt, pepper, or red pepper flakes for heat. Add the seared chicken (and any accumulated juices) back into the pan, stirring to coat in sauce. Simmer 3–5 minutes until chicken is cooked through and sauce is warmed.

Add the cooked pasta to the pan with the sauce and chicken. Toss to combine, adding up to the reserved 1/2 cup pasta water a few tablespoons at a time as needed to loosen and emulsify the sauce so it coats the pasta evenly. Heat together 1–2 minutes.

Stir in 2 tbsp chopped fresh parsley and 1 tsp extra-virgin olive oil. Remove from heat and sprinkle with 1/2 cup grated Parmesan or Pecorino; toss again to incorporate. Taste and adjust with more salt, pepper or red pepper flakes if desired.

Serve hot with additional grated cheese and chopped parsley on top. Provide extra crushed red pepper on the table for guests who want more heat.