Description
A classic, creamy, cheesy delicious Chicken Riggies pasta recipe from Utica, NY.
Ingredients
Scale
- 3 Tbsp extra virgin olive oil
- 1 medium sweet onion, diced
- 4 baby bella mushrooms, thinly sliced
- 1 roasted red pepper, chopped
- 3 hot cherry peppers, seeded and chopped (fresh, if possible, or jarred)
- 6 garlic cloves, minced
- 28 oz. can whole peeled San Marzano tomatoes, crushed by hand
- ⅓ cup red wine
- 1 tsp kosher salt
- 1 sprig basil
- 1 parmesan rind
- ½ cup freshly grated parmesan
- 2 pounds grilled chicken, chopped
- 16 oz. rigatoni
Instructions
- Get your grill set up for direct medium-high cooking at about 350-400 degrees. While the grill comes to temperature, pound your chicken to ¼ inch thickness and season liberally on both sides with Italian seasoning.
- Grill for 10-12 minutes, flipping halfway through, until the internal temperature reaches 150 degrees.
- Remove chicken from grill and chop chicken into bite-sized pieces and set aside while you make the sauce and pasta.
- In the largest saucepan you have, heat oil over medium heat until shimmering. Add the onion, roasted red pepper, cherry peppers and mushrooms. Sauté until all vegetables are soft, about 5 minutes.
- Add garlic and sauté until fragrant, about 1 minute. Deglaze with red wine, then stir in crushed tomatoes, parmesan rind and basil. Continue cooking for 20 minutes until slightly reduced, stirring often.
- While the sauce is cooking, bring a large pot of water to a boil and cook rigatoni to just short of al dente, about 10 minutes. Reserve ¼ cup pasta water. Drain.
- Add the chopped chicken cooked rigatoni, ¼ cup reserved pasta water and grated parmesan to the sauce. Cook for 3-5 minutes, until the pasta has absorbed some of the sauce and all elements are coated with the creamy mixture.
- Serve with a sprinkle of fresh chopped basil or parsley and extra freshly grated parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Saute
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/2 pound
- Calories: 320
Keywords: Chicken, Riggies, Pasta, Recipe