Utica Chicken Riggies is a delightful pasta dish that hails from Utica, New York. This recipe combines tender chicken, zesty cherry peppers, and rich marinara sauce with rigatoni pasta. It’s easy to make and brings a taste of classic Italian-American cuisine to your dinner table. Perfect for family gatherings or casual weeknight meals, Utica Chicken Riggies is sure to satisfy everyone’s appetite.
Why make this recipe
Making Utica Chicken Riggies is a great choice for many reasons. First, it is a comforting dish that combines delicious flavors that everyone loves. It’s also relatively quick to prepare, making it perfect for busy weeknights. Plus, this recipe allows for easy customization, so you can tweak ingredients based on personal preference or what you have on hand.
How to make Utica Chicken Riggies
Follow these simple steps to create your own mouth-watering Utica Chicken Riggies.
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup spicy cherry peppers, sliced
- Salt and pepper to taste
- Fresh basil for garnish
Directions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add the marinara sauce and cherry peppers to the skillet, stirring to combine. Let simmer for 2-3 minutes.
- Add the cooked rigatoni to the skillet, tossing to coat the pasta with the sauce.
- Stir in the grated Parmesan cheese and mix until melted.
- Serve hot, garnished with fresh basil.
How to serve Utica Chicken Riggies
Utica Chicken Riggies are best served hot, right after cooking. You can place the pasta in individual bowls or on a large serving platter. Finish the dish with fresh basil for a burst of color and flavor. It pairs well with a side salad or garlic bread for a complete meal.
How to store Utica Chicken Riggies
If you have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for up to three days. When ready to eat, reheat in a skillet over medium heat or in the microwave until warmed throughout.
Tips to make Utica Chicken Riggies
- For added flavor, you can marinate the chicken in Italian seasoning or a bit of lemon juice before cooking.
- Adjust the level of spiciness by choosing milder or hotter cherry peppers based on your preference.
- If you like a creamier sauce, you can stir in some heavy cream along with the marinara sauce.
Variation
You can make a vegetarian version of this dish by replacing chicken with sautéed vegetables such as bell peppers, zucchini, and mushrooms. You can also use a meat substitute if you prefer.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you like, such as penne or fusilli.
2. Can I prepare the sauce in advance?
Absolutely! You can make the sauce ahead of time and store it in the refrigerator. Just reheat it when you’re ready to add the pasta.
3. Is this dish spicy?
The spiciness comes from the cherry peppers. If you prefer a milder dish, you can reduce the amount of peppers or use sweet peppers instead.
Utica Chicken Riggies
Ingredients
For the Pasta
- 1 pound rigatoni pasta Use any preferred pasta type.
For the Chicken
- 2 tablespoons olive oil For frying the chicken.
- 1 pound chicken breast, diced Can be marinated for added flavor.
- 1 cup marinara sauce Use homemade or store-bought sauce.
- 1/2 cup spicy cherry peppers, sliced Adjust spiciness as desired.
- 1/2 cup grated Parmesan cheese For mixing in and garnishing.
- to taste Salt and pepper For seasoning.
- Fresh basil for garnish Add fresh basil for color and flavor.
Instructions
Cooking Pasta
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Preparing Chicken
- Heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
Making the Sauce
- Add the marinara sauce and cherry peppers to the skillet, stirring to combine. Let simmer for 2-3 minutes.
Combining Pasta and Sauce
- Add the cooked rigatoni to the skillet, tossing to coat the pasta with the sauce.
- Stir in the grated Parmesan cheese and mix until melted.
Serving
- Serve hot, garnished with fresh basil.