Chicken Riggies

Introduction

Chicken Riggies is a one-pot braise served over rigatoni—chicken and peppers stew with cream and tomato that cooks down into a rich, cohesive sauce. The dish takes just over an hour of gentle simmering, making it manageable for a weeknight dinner that feeds a crowd and reheats reliably.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Servings: 6

Ingredients

• 1 stick margarine (not butter), melted
• 1 onion, minced
• 2-5 cloves garlic, minced
• 1 jar (20 oz) sweet peppers, sliced and seeded
• 3 sliced hot cherry peppers (jarred ones with oil)
• 1 cup grated Parmesan cheese
• 2 lb boneless chicken breast, cubed
• 1 can chicken broth
• 1 can (15 oz) tomato sauce
• ½ pint cream
• 1 small can sliced black olives
• 1-1½ lb rigatoni pasta, cooked

Instructions

1. Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear.
2. Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour.
3. Serve over the cooked pasta.

Variations

Add mushrooms: Slice 8 oz mushrooms and sauté them with the onions and peppers in step 1. They absorb the cream sauce and add earthiness without changing the cooking time.

Use chicken thighs instead of breast: Thighs stay more tender during the long simmer and have richer flavor. Use the same weight; they’ll break down slightly into the sauce, which is desirable.

Skip the cream for a lighter version: Omit the cream and add 1 cup more chicken broth or a splash of mild chicken stock. The sauce will be thinner but still coat the pasta and taste savory.

Swap hot peppers for mild: If you don’t have jarred hot cherry peppers, use roasted red peppers or additional jarred sweet peppers instead. The dish becomes sweeter and less spicy without changing texture or timing.

Finish with fresh basil: After plating, tear fresh basil over each serving. It brightens the rich, long-cooked flavors without requiring any recipe adjustment.

Tips for Success

Cook the pasta separately and add it at serving time. If you stir dry pasta directly into the braise, it will absorb too much liquid and turn mushy before the chicken is done. Cook the rigatoni in salted water until al dente, then plate it and ladle the sauce over it.

Don’t rush the sauté step. Cooking the onions and peppers slowly over low/medium heat until they turn translucent takes 8–10 minutes. This develops sweetness and prevents the garlic from burning, which would turn bitter.

Stir occasionally during the simmer. The cream and tomato sauce can separate if left completely untouched. Stir gently every 15–20 minutes to keep the sauce cohesive and prevent sticking on the bottom.

The sauce thickens slightly as it cools. If it looks a bit loose when you pull the pot off the heat, that’s correct. It will tighten in the bowl as the cream continues to set.

Taste for salt at the end. The Parmesan and olives add saltiness, so wait until step 2 is complete before seasoning. Add kosher salt 1 teaspoon at a time if needed.

Storage and Reheating

Refrigerator: Transfer the braise (without pasta) to an airtight container and store for up to 3 days. The sauce stays stable and flavors deepen slightly.

Freezer: This dish freezes well for up to 2 months. Freeze in a flat container or freezer bag for easier thawing.

Pasta: Cook fresh pasta just before serving to avoid sogginess. You can store cooked leftover pasta separately and rewarm it in boiling water or under warm running water for 1–2 minutes.

FAQ

Can I use boneless chicken thighs instead of breast?

Yes. Thighs are fattier and stay moister during the long simmer. Use the same 2 lb weight; the cooking time remains the same, and they may break apart slightly into the sauce, which is normal and desirable.

What if I don’t have jarred hot peppers?

Use roasted red peppers or add more sweet peppers from the first jar. You’ll lose the heat but keep the dish’s body and character. If you prefer spice, add ¼ teaspoon red pepper flakes to the sauté in step 1.

Can I make this ahead and freeze it?

Why is the sauce sometimes grainy?

The Parmesan can separate if the heat is too high or the sauce boils hard. Keep the simmer gentle and steady, and stir occasionally to redistribute the cheese and cream evenly throughout.