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chicken riggies recipe

Ultimate Creamy Chicken Riggies Pasta

Indulge in this comforting Italian-American pasta dish featuring tender chicken, rigatoni, and a rich, velvety cream sauce with sweet peppers and olives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian‑American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless skinless chicken breasts cubed
  • 1 cup tomato sauce
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 5 cloves garlic minced
  • 8 shallots sliced
  • salt and pepper to taste
  • 1 4 ounce jar sweet red peppers drained and julienned
  • 1/4 cup sherry wine
  • 1 1/2 cups heavy cream
  • 1 8 ounce box rigatoni pasta
  • 1 green bell pepper chopped
  • 1 8 ounce package sliced mushrooms
  • 1 2 1/2 ounce can sliced black olives
  • 1/2 cup parmesan cheese

Equipment

  • Large skillet
  • large pot

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sliced shallots, and sauté until fragrant.
  2. Add cubed chicken breasts to the skillet, season with salt and pepper, and brown lightly. Meanwhile, cook rigatoni pasta in a separate pot of salted boiling water until al dente.
  3. To the skillet with chicken, add chopped green bell pepper, sliced mushrooms, julienned sweet red peppers, sliced black olives, and tomato sauce. Reduce heat to low and simmer for 10 minutes.
  4. Pour in sherry wine and continue to simmer for another 10 minutes to allow the alcohol to cook off.
  5. Stir in heavy cream and parmesan cheese. Simmer for 10 minutes to thicken the sauce slightly.
  6. Drain the cooked pasta and immediately toss it with the sauce until well coated. Serve hot.

Notes

For best results, use fresh garlic and do not substitute the sherry wine, as it adds a distinctive depth of flavor.