Chicken Riggies Recipe

Chicken Riggies Recipe

  • 1 (16 ounce) package rigatoni pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • salt and ground black pepper to taste
  • 1 onion, diced
  • 2 Cubanelle peppers, seeded and thinly sliced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 3 roasted red peppers, drained and chopped
  • 2 hot cherry peppers, seeded and minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  1. Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
  3. Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
  4. Serve garnished with Parmesan cheese.
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