Chicken Riggies Recipe
Chicken Riggies Recipe photo by Taste of Home
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Chicken Riggies Recipe

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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: 658 calories, 28g fat (15g saturated fat), 118mg cholesterol, 514mg sodium, 66g carbohydrate (6g sugars, 4g fiber), 35g 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

Full-Bodied White Wine

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


Reviews for Chicken Riggies

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
KarenKeefe User ID: 2062961 188924
Reviewed Nov. 19, 2014

"Oh my oh my ... never used sherry to marinade before! Super delicious! Yes, a few more peppers and two shakes of Tabasco. Really good!"

MY REVIEW
Zroks1234 User ID: 7549381 124321
Reviewed Feb. 12, 2014 Edited Feb. 13, 2014

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

MY REVIEW
meliss.beyer User ID: 7101887 188923
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
kkparsons13 User ID: 6467193 184628
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
Lacik User ID: 4035430 126437
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
ReneeMurby User ID: 7119369 120767
Reviewed Jul. 1, 2013

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

MY REVIEW
CatMurphy User ID: 7117971 213567
Reviewed Jun. 23, 2013

"The sauce was very good, but I really liked it before the cream & cream cheese were added. The creams toned down the tanginess of the tomatoes, which I enjoy in a tomato based sauce. If I made this again I'd add some oregano or basil to the sauce and no or very little cream."

MY REVIEW
jmscanlan User ID: 6907828 124320
Reviewed Jun. 16, 2013

"This was my first recipe in TOH! I do recommend adding more peppers and if and when possible, use fresh cherry peppers. Gives it much more of a kick! They scaled back the amount of pepper that I used from the original recipe that I submitted. Also, if using jarred peppers, make sure they are the HOT ones. You can find both hot and sweet cherry peppers."

MY REVIEW
JGa2595176 User ID: 496732 188921
Reviewed Jun. 12, 2013

"This was tasty....but for the effort, i wasn't completely floored. Another rater mentioned it lacked pizzaz....just needed another couple jolts."

MY REVIEW
cookmama300 User ID: 1059070 120763
Reviewed Jun. 12, 2013

"It was good but was lacking some pizazz. I think next time I will use chicken sausage to see if that perks it up a bit."

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