Spicy Chicken Riggies

This spicy chicken riggies (rigatoni) is true comfort food – warm, hearty and brings the whole family around the dinner table. Ready in 30 minutes with minimal prep, it’s a delicious gluten-free pasta dish perfect for a weeknight meal.

Spicy Chicken Riggies or Spicy chicken rigatoni is a hearty pasta dish made with sauteed chicken, peppers, and rigatoni pasta, all tossed in a delicious creamy ragu sauce. It’s an Italian – American dish that is very popular in the state of New York.

This dish reminds me of my childhood – the flavors and the smell of the pasta sauce cooking on the stove bring memories of my childhood. Home cooked meals are so special and I hope to be able to continue and pass on the tradition of making delicious meals at home for my family.

Chicken Riggies on a white patterned plate next to a fork

How To Make Chicken Riggies

Boil the gluten-free rigatoni pasta according to package instructions.
Season chicken with salt, black pepper, garlic, and paprika. Heat 1 Tbsp olive oil in a large skillet over medium-high heat, and cook chicken until cooked through, about 6-7 minutes. Transfer chicken to a plate.
Heat remaining 1 Tbsp olive in the same skillet, and add sliced bell peppers, cherry peppers, onion, and garlic. Season with salt and freshly ground black pepper. Cook for 4-5 minutes until vegetables have softened.
Add cooked chicken, cooked pasta, pasta sauce, heavy whipping cream to the skillet and toss to combine. Add some red pepper flakes if you want to make it spicier.
Serve topped with chopped fresh basil and parmesan cheese. Enjoy!

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

Cook the pasta al dente. It will continue to cook after you have drained it and when it is added back into the sauce.
To save on even more time, you can use pre-cooked chicken. Chicken thighs will also work if that’s what you have.
If you are sensitive to heat, you can omit the pickled hot cherry peppers and red pepper flakes from this chicken riggies recipe.

A Quick and Easy Weeknight Meal

These spicy chicken riggies (chicken rigatoni) are not only easy but also fairly quick to make. It only takes about 25 minutes to make this dish from start to finish.

While the pasta is boiling, you can cook the chicken, and then mix the pasta, veggies, chicken & sauce.

Love it when dinner can be served on the table within 30 minutes. Can’t beat that! And leftovers make an easy lunch for next day. Win, win! You can also easily double the recipe to serve a crowd.

Recipe FAQs

What is the best pasta to use for chicken riggies?

I use gluten-free rigatoni for this recipe, if you don’t have a sensitivity to gluten you can use regular. Rigatoni has ridges in it that helps the sauce to stick, but if you are in a pinch other pasta such a penne or shells will also work well.

Can you make chicken rigatoni ahead of time?

This recipe makes enough for 6 hearty servings and the leftovers will keep well for three or four days in the fridge. Let them cool to room temperature and transfer them to a air tight container.
Reheat the chicken riggies on the stovetop to serve. Take care to only reheat the dish once as it contains chicken.

Overhead shot of Chicken Riggies served on a white plate next to the pot

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Spicy Chicken Riggies

This spicy chicken riggies (rigatoni) is a true comfort food – warm, hearty and brings the whole family to the dinner table. Quick & easy too! Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

16 oz gluten free rigatoni
1.5 lbs chicken boneless, skinless breasts, cut into 1″ pieces
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
2 Tablespoon extra virgin olive oil
1 red bell pepper, thinly sliced
2 pickled hot cherry peppers, sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
½ teaspoon red pepper flakes
24 oz pasta sauce
½ cup heavy whipping cream
½ cup parmesan cheese
2 Tablespoon fresh basil, for garnish

Instructions

Boil rigatoni pasta according to package instructions.
Season chicken with salt, black pepper, garlic, and paprika. Heat 1 Tbsp olive oil in a large skillet over medium-high heat, and cook chicken until cooked through, about 6-7 minutes. Transfer chicken to a plate.
Heat remaining 1 Tbsp olive in the same skillet, and add sliced bell peppers, cherry peppers, onion, and garlic. Season with salt and freshly ground black pepper. Cook for 4-5 minutes until vegetables have softened.
Add cooked chicken, cooked pasta, pasta sauce, heavy whipping cream to the skillet and toss to combine. Add some red pepper flakes if you want to make it more spicy.
Serve topped with chopped fresh basil and parmesan cheese. Enjoy!

Video

Notes

Cook the pasta al dente. It will continue to cook after you have drained it and when it is added back into the sauce.
To save on even more time, you can use pre-cooked chicken. Chicken thighs will also work if that’s what you have.
If you are sensitive to heat, you can omit the pickled hot cherry peppers and red pepper flakes.

Nutrition

Serving: 274 g
Calories: 596 kcal
Carbohydrates: 67 g
Protein: 39 g
Fat: 18 g
Saturated Fat: 7 g
Cholesterol: 105 mg
Sodium: 1069 mg
Potassium: 1054 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 1695 IU
Vitamin C: 36.5 mg
Calcium: 154 mg
Iron: 2.8 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.