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Chicken Riggies Recipe
Chicken Riggies Recipe photo by Taste of Home

Chicken Riggies Recipe

Read Reviews (11)
4.15 11
Publisher Photo
Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. — Jackie Scanlan, Dayton, Ohio
TOTAL TIME: Prep: 30 min. + marinating Cook: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + marinating Cook: 15 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup dry sherry
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 pounds boneless skinless chicken breasts, cubed
  • SAUCE:
  • 2 tablespoons butter
  • 1 each medium sweet red and green pepper, chopped
  • 4 pickled hot cherry peppers, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup dry sherry
  • 2 cans (one 29 ounces, one 15 ounces) tomato puree
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (16 ounces each) uncooked rigatoni
  • 1-1/2 cups heavy whipping cream
  • 6 ounces cream cheese, cut up
  • 1-1/2 cups grated Romano cheese

Nutritional Facts

1-3/4 cups equals 658 calories, 28 g fat (15 g saturated fat), 118 mg cholesterol, 514 mg sodium, 66 g carbohydrate, 4 g fiber, 35 g protein.

Directions

  1. In a large resealable plastic bag, combine sherry, oil, garlic and oregano. Add chicken; seal bag and turn to coat. Refrigerate 1 hour.
  2. Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan.
  3. In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through.
  4. Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese.
  5. Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine. Yield: 12 servings (1-3/4 cups each).
Originally published as Chicken Riggies in Taste of Home June/July 2013

Nutritional Facts

1-3/4 cups equals 658 calories, 28 g fat (15 g saturated fat), 118 mg cholesterol, 514 mg sodium, 66 g carbohydrate, 4 g fiber, 35 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Riggies(11)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 12, 2014 Edited Feb. 13, 2014

Love this recipe...but was wondering if it can be made in crock pot?

MY REVIEW
Reviewed Oct. 3, 2013

I'm from the Utica area where Chicken Riggies originated. I've used my mom's recipe forever so I wanted to try something different. For the extended list of ingredients, I think I'll stick to my mom's. This recipe was good, but I would definitely scale back next time to use only one box of rigatoni, and I would add more hot peppers. Since I'm overly picky about my "riggies" I would have added mushrooms to this as well. Overall, it was a good recipe, very rich from the cream and cream cheese, but I don't think I'd make it again.

MY REVIEW
Reviewed Jul. 29, 2013

This was really good - really liked the cream cheese and whipping cream in the sauce, but like a few other reviewers, I thought it lacked something. I find tomato puree to be a bit bland, so maybe substituting crushed tomatoes or adding a bit more salt would do the trick? I would try it again though, my kids enjoyed it.

MY REVIEW
Reviewed Jul. 8, 2013

This recipe was intriguing as it had a few ingredients I hadn't used together before. The pickled hot cherry peppers were extremely hard to find here in Alabama. I finally found a jar at a Fresh Market. The dish is nice and rich and has close to a blush sauce with the cream cheese and whipping cream added.

I decided to take half of the finished recipe and put it in a greased 13X9 pan, top with a panko bread crumb/butter mixture, and bake at 375F for about 25 minutes when the top was golden. This produced a slightly tighter, drier consistency and it was also very good.

MY REVIEW
Reviewed Jul. 1, 2013

Everyone in the family loved this recipe. Very easy and quick to make for a weeknight supper.

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