{"id":352968,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-riggies\/"},"modified":"2025-02-18T21:19:42","modified_gmt":"2025-02-19T03:19:42","slug":"chicken-riggies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-riggies\/","title":{"rendered":"Chicken Riggies"},"content":{"rendered":"<p>While there is a template on how to make chicken riggies, this dish allows you to get creative and have fun. For example, don\u2019t have cherry peppers? Use Calabrian chiles (seeds removed unless you love the heat!) or wax peppers instead. Prefer another white wine over sherry? That\u2019s A-OK, too.<\/p>\n<p>If you absolutely love this recipe, consider making extra sauce and meat and using it for <a href=\"https:\/\/www.tasteofhome.com\/collection\/stuffed-shell-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/stuffed-shell-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">stuffed shells<\/a> or simply serving it up with crusty slices of bread.<\/p>\n<h2>Ingredients for Chicken Riggies<\/h2>\n<ul>\n<li><strong>Sherry:<\/strong> Produced in Spain, sherry is a fortified wine that\u2019s popular as an aperitif and for cooking. While the alcohol evaporates during the cooking process, its deep flavor and aroma remains.<\/li>\n<li><strong>Olive oil:<\/strong> It\u2019s used in the marinade for the chicken, so choose an olive oil that you would eat simply drizzled on a salad\u2014it\u2019s important you enjoy its flavor!<\/li>\n<li><strong>Garlic:<\/strong> Also used in the marinade, garlic adds a savory, pungent flavor. Feel free to use as much or as little as you\u2019d like.<\/li>\n<li><strong>Dried oregano:<\/strong> Although there are many varieties of oregano, you\u2019re most likely to find Mexican and Greek oregano at your store. The former tends to have a stronger and more peppery flavor than the latter.<\/li>\n<li><strong>Chicken:<\/strong> You may want to flatten the chicken into 1\/4-inch-thick pieces before adding it to the marinade. Doing this not only helps develop more flavor, but the chicken will likely yield a better texture when cooked.<\/li>\n<li><strong>Rigatoni:<\/strong> This pasta shape is big, tubular and hearty. It\u2019s ideal for pairing with chunky or meaty sauces.<\/li>\n<li><strong>Butter:<\/strong> The butter is creamy, slightly sweet and nutty in flavor. But you can substitute it with olive oil or <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-schmaltz\/\" data-name=\"www.tasteofhome.com\/article\/what-is-schmaltz\/\" data-module=\"content engagement\" data-position=\"embedded links\">schmaltz<\/a>.<\/li>\n<li><strong>Bell pepper:<\/strong> Sweet and vegetal in taste, bell peppers also add a dose of color.<\/li>\n<li><strong>Pickled cherry pepper:<\/strong> The potent and moderately spicy flavor of pickled cherry peppers will brighten and enhance the other ingredients in this dish.<\/li>\n<li><strong>Onion:<\/strong> Many recipes begin with sauteed onion and for good reason! It\u2019s a very aromatic and compatible veggie to pair with a variety of ingredients.<\/li>\n<li><strong>Tomato puree:<\/strong> Tomatoes pack a lot of savory umami flavor. <a href=\"https:\/\/www.tasteofhome.com\/article\/best-san-marzano-tomatoes\/\" data-name=\"www.tasteofhome.com\/article\/best-san-marzano-tomatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">San Marzano tomatoes<\/a> are a perfect option for this recipe.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> The creamy and sweet profile of heavy cream makes a dish a whole lot more satisfying. You don\u2019t need much of it to make a big difference.<\/li>\n<li><strong>Cream cheese:<\/strong> This ingredient helps cohere the sauce and of course add flavor. If you prefer, you can use ricotta or mascarpone.<\/li>\n<li><strong>Romano cheese:<\/strong> Made from sheep\u2019s milk, Romano is often compared to Parmesan but the two are meaningfully different. Romano is sharper in flavor and generally better for slicing, not grating.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109307 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_1.jpg?fit=700%2C1024\" alt=\"Person stirring raw, diced chicken in a bowl with a white spatula on a white wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, combine the sherry, oil, garlic and oregano. Add the chicken and coat it completely. Refrigerate for one to eight hours.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Flatten the chicken before you add it to the marinade, if desired.<\/p>\n<h3>Step 2: Cook the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109308 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_2.jpg?fit=700%2C1024\" alt=\"A person stirring diced chicken cooking in a black pot with a white spatula. The chicken is lightly seasoned and simmering in oil, with steam rising. The pot handle reads &quot;Staub.&quot; The background is a white surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place a Dutch oven or stock pot over medium-high heat. Add the chicken in batches and cook until it&#8217;s no longer pink. Remove the chicken and allow it to rest.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Instead of discarding the marinade, use it to deglaze a pan or add it to a soup. Just make sure to use it within a day or two.<\/p>\n<h3>Step 3: Begin making the red sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109309 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_3.jpg?fit=700%2C1024\" alt=\"A black Staub pot filled with a colorful vegetable soup, featuring chopped carrots, bell peppers, onions, and a simmering broth. The pot sits on a white wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Heat the butter over medium-high heat using the same pan. Add the chopped peppers, onion and minced garlic and cook until tender. Add the sherry and bring the mixture to a boil. Stir in the tomato puree, salt and pepper and return the sauce to a boil.<\/p>\n<h3>Step 4: Finish the red sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109310 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_4.jpg?fit=700%2C1024\" alt=\"Chicken Riggies Tohvs25 167308 Mf 01 06 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Reduce the heat and simmer for an additional 8 to 10 minutes, stirring occasionally. As the excess water evaporates the sauce will thicken slightly. Add the chicken back to the pot and heat through.<\/p>\n<h3>Step 5: Cook the riggies and make the cream sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109311 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_5.jpg?fit=700%2C1024\" alt=\"A person's hand stirring a creamy white sauce in a white saucepan with a wooden spoon on a black stovetop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Meanwhile, cook the rigatoni for one to two minutes, less than directed on its package. In a separate pan over medium heat, combine the cream and cream cheese. Melt the two together by stirring occasionally.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109312 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_6.jpg?fit=700%2C1024\" alt=\"A hand stirring a pot of creamy orange tomato soup with a white spoon. The pot is a black Staub, and it sits on a wooden surface. The soup appears to have small chunks, likely ingredients, blended into the smooth consistency.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the chicken to the cream sauce and stir in the Romano cheese.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Leaving the riggies slightly undercooked means that when you add the hot sauce to them, they\u2019ll finish cooking and reach the perfect level of tenderness.<\/p>\n<h3>Step 6: Combine all the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109313 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_7.jpg?fit=700%2C1024\" alt=\"A person stirs creamy tomato pasta in a large blue and white pot. The pasta is rigatoni and is coated in a thick orange sauce with pieces of tomato and herbs visible. The pot rests on a white surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Drain the rigatoni and return it to its pot. Add the red sauce and mix thoroughly. Ladle in the cream and chicken, folding everything together.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109305 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVP25_167308_MF_01_06_1.jpg?fit=700%2C1024\" alt=\"A large pan of creamy tomato rigatoni is garnished with chopped parsley. Two smaller bowls hold portions of the same pasta on a white wooden table.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>Chicken Riggies Variations<\/h2>\n<ul>\n<li><strong>Make it meatier:<\/strong> Hot Italian pork sausage combines with chicken wonderfully, giving it an extra punch of flavor and aroma. You can also try chicken sausage or <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-nduja\/\" data-name=\"www.tasteofhome.com\/article\/what-is-nduja\/\" data-module=\"content engagement\" data-position=\"embedded links\">nduja<\/a>.<\/li>\n<li><strong>Add olives:<\/strong> Chicken riggies is an American recipe so it\u2019s no surprise that black olives are the usual pick for this dish. That said, Kalamata olives or even green olives are also popular.<\/li>\n<li><strong>Add mushrooms:<\/strong> Earthy and savory, mushrooms are a common add-on to this recipe. Just make sure you choose a sturdy variety, like portobello, button or maitake mushrooms.<\/li>\n<\/ul>\n<h2>How to Store Chicken Riggies<\/h2>\n<p>First, let any leftovers cool down to room temperature. Transfer to an airtight container and place in your fridge for up to four days. If interested, learn about the <a href=\"https:\/\/www.tasteofhome.com\/article\/refrigerator-temperature\/#:~:text=Check%20the%20temperature%20setting%20on,and%20cold%20but%20not%20frozen.\" data-name=\"www.tasteofhome.com\/article\/refrigerator-temperature\/#:~:text=Check%20the%20temperature%20setting%20on,and%20cold%20but%20not%20frozen.\" data-module=\"content engagement\" data-position=\"embedded links\">best temperature to keep your fridge<\/a> and a few other food storage techniques.<\/p>\n<h3>Can I freeze chicken riggies?<\/h3>\n<p>Once the leftovers are cooled to room temperature, transfer them to an airtight container and freeze for up to three months. When ready, allow the chicken riggies to thaw overnight in the freezer. You may notice the cream has separated from the sauce. This can be remedied by simply stirring the ingredients together as they reheat.<\/p>\n<h2>Chicken Riggies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2109306 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVP25_167308_MF_01_06_2.jpg?fit=700%2C1024\" alt=\"Two bowls of creamy rigatoni pasta garnished with chopped parsley. The pasta is mixed with a rich, orange-hued sauce and visible pieces of vegetables. A fork is placed next to one of the bowls on a light wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>Who invented chicken riggies?<\/h3>\n<p>While its exact origin is unknown, it is certain that this recipe was first made in Utica, New York. This is why the dish is also referred to as Utica riggies. It\u2019s said that truly authentic chicken riggies are made without cream, instead owing its signature color to wine and bunches of grated cheese.<\/p>\n<h3>How do you keep rigatoni from sticking together?<\/h3>\n<p>While there\u2019s debate over whether to salt or not to salt the water, we suggest salting it. This is because salt actually helps the pasta to hold onto its starches as it cooks, making it less likely to stick together.<\/p>\n<h3>What is the secret to good tomato sauce?<\/h3>\n<p>Once the sauce has reached its initial boil, do make sure you reduce the heat to a gentle simmer. This helps the sauce to gradually develop its flavor and to evaporate any excess liquid. Also, consider making a proper <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/#:~:text=It%20translates%20to%20%E2%80%9Cthe%20bottom,a%20roast%20pan%20or%20skillet.\" data-name=\"www.tasteofhome.com\/article\/what-is-fond\/#:~:text=It%20translates%20to%20%E2%80%9Cthe%20bottom,a%20roast%20pan%20or%20skillet.\" data-module=\"content engagement\" data-position=\"embedded links\">fond<\/a> on the bottom of the pot to add more depth to the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. \u2014 Jackie Scanlan, Dayton, Ohio<\/p>\n","protected":false},"author":7061,"featured_media":2107582,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307335,307330,304292,305487,304515,303966,304368,303887,306848,304268,307307,307514,306297,304558,324623,307549,304028,304005,303883],"categories-v2":[310372,310369,308988,308481,308305,310796,308880,308495,308745,308478,309603,259483,310342,310497,312156,308910,309177,310528,308609,308549,308476],"coauthors":[343368],"recommended_recipes":[{"post_title":"Chicken Divan","post_link":"\/recipes\/chicken-divan\/","post_image":"\/wp-content\/uploads\/2024\/11\/Chicken-Divan_EXPS_TOHD24_4497_LeticiaAlmeida_07.jpg"},{"post_title":"Chicken and Bows","post_link":"\/recipes\/chicken-and-bows\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-and-Bows_EXPS_FT20_33339_F_0416_1.jpg"},{"post_title":"Chicken Gyros","post_link":"\/recipes\/chicken-gyros\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Gyros_EXPS_TOHD24_23685_KaylaWidmer_4.jpg"},{"post_title":"Chicken Satay","post_link":"\/recipes\/chicken-satay\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Satay_EXPS_TOHcom_25021_DR_06_18_17b.jpg"},{"post_title":"Chicken Bog","post_link":"\/recipes\/slow-cooker-chicken-bog\/","post_image":"\/wp-content\/uploads\/2024\/09\/Chicken-Bog_EXPS_TOHD24_201120_DianaRattray_6.jpg"},{"post_title":"No-Fuss Chicken","post_link":"\/recipes\/no-fuss-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps488_5ing133188D04_18_3bC_RMS.jpg"},{"post_title":"Crescent Chicken Bundles","post_link":"\/recipes\/crescent-chicken-bundles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crescent-Chicken-Bundles_EXPS_HC17_11844_D11_04_1b.jpg"},{"post_title":"Chicken in Potato Baskets","post_link":"\/recipes\/chicken-in-potato-baskets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16200_TH10206C25C.jpg"},{"post_title":"Chicken Breasts with Veggies","post_link":"\/recipes\/chicken-breasts-with-veggies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41270_CFT1437883D59A.jpg"},{"post_title":"Cheesy Bow Tie Chicken","post_link":"\/recipes\/cheesy-bow-tie-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheesy-Bow-Tie-Chicken_exps122743_SD143205D01_31_6bC_RMS.jpg"},{"post_title":"Corsican Chicken","post_link":"\/recipes\/corsican-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Corsican-Chicken_EXPS_HSCBZ17_30690_B07_21_3b.jpg"},{"post_title":"Chicken Wraps","post_link":"\/recipes\/chicken-wraps\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29043_TH1193306D52.jpg"},{"post_title":"Chicken Bundles","post_link":"\/recipes\/chicken-bundles\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2030_CW1609C37.jpg"},{"post_title":"Chicken in the Garden","post_link":"\/recipes\/chicken-in-the-garden\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-in-the-Garden_exps39259_C1789921D51C_RMS.jpg"},{"post_title":"Chicken with Stuffing","post_link":"\/recipes\/chicken-with-stuffing\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Tarragon Chicken Bundles","post_link":"\/recipes\/tarragon-chicken-bundles\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20991_QC10362D6A.jpg"},{"post_title":"Chicken Pom-Poms","post_link":"\/recipes\/chicken-pom-poms\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25459_TH10526D39C.jpg"},{"post_title":"Creamy Bow Ties and Chicken","post_link":"\/recipes\/creamy-bow-ties-and-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32397_CFT944050D26B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chicken-Riggies_EXPS_TOHVP25_167308_MF_01_06_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chicken-riggies\/","name":"Chicken Riggies","datePublished":"2018-01-01","dateModified":"2025-02-18","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_EXPS_TOHVP25_167308_MF_01_06_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Savory, creamy and with a kick from pickled peppers, this chicken riggies recipe is great to make when you're tired of the same dinner routine.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the chicken","text":"In a large bowl, combine the sherry, oil, garlic and oregano. Add the chicken and coat it completely. Refrigerate for one to eight hours. Editor\u2019s Tip: Flatten the chicken before you add it to the marinade, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the chicken","text":"Place a Dutch oven or stock pot over medium-high heat. Add the chicken in batches and cook until it's no longer pink. Remove the chicken and allow it to rest. Editor\u2019s Tip: Instead of discarding the marinade, use it to deglaze a pan or add it to a soup. Just make sure to use it within a day or two.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Begin making the red sauce","text":"Heat the butter over medium-high heat using the same pan. Add the chopped peppers, onion and minced garlic and cook until tender. Add the sherry and bring the mixture to a boil. Stir in the tomato puree, salt and pepper and return the sauce to a boil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish the red sauce","text":"Reduce the heat and simmer for an additional 8 to 10 minutes, stirring occasionally. As the excess water evaporates the sauce will thicken slightly. Add the chicken back to the pot and heat through.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the riggies and make the cream sauce","text":"Meanwhile, cook the rigatoni for one to two minutes, less than directed on its package. In a separate pan over medium heat, combine the cream and cream cheese. Melt the two together by stirring occasionally. Add the chicken to the cream sauce and stir in the Romano cheese. Editor\u2019s Tip: Leaving the riggies slightly undercooked means that when you add the hot sauce to them, they\u2019ll finish cooking and reach the perfect level of tenderness.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Combine all the ingredients","text":"Drain the rigatoni and return it to its pot. Add the red sauce and mix thoroughly. Ladle in the cream and chicken, folding everything together.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Riggies_TOHVS25_167308_MF_01_06_7.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 658 calories","fatContent":"28g fat (15g saturated fat)","cholesterolContent":"118mg cholesterol","sodiumContent":"514mg sodium","carbohydrateContent":"66g carbohydrate (6g sugars","fiberContent":"4g fiber)","proteinContent":"35g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.230769,"reviewCount":13,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Chicken Riggies","description":"Check out this video for how to make Chicken Riggies","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/YMB7feRr\/poster.jpg?width=720"],"uploadDate":"2025-02-21 15:23:33","duration":"P0DT0H2M5S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/YMB7feRr-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPretzel"},"reviewBody":"Very good. I have a similar recipe and combined the two. I used tomato sauce instead of pur?e and added mushrooms and red pepper flakes. I also added some cornstarch to thicken a bit. My family enjoys this dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWheel"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHammer"},"reviewBody":"Oh my oh my ... never used sherry to marinade before!  Super delicious!  Yes, a few more peppers and two shakes of Tabasco.  Really good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLeaf"},"reviewBody":"Everyone in the family loved this recipe. Very easy and quick to make for a weeknight supper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPretzel"},"reviewBody":"Love this recipe...but was wondering if it can be made in crock pot?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPlane"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRing"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTooth"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoathanger"},"reviewBody":"Cutting this down for just two is next to impossible, so I cut it in half, and loved it, then shared some with a friend, and put the rest into the freezer.Ingredient list is long, but it goes together easily enough, and is well worth the effort. Flavorful, creamy and satisfying.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCar"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCoffee"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveStrawberry"},"reviewBody":"Yum - tasty with just enough meat and spice.  Made a half recipe but used parm instead of romano because it's what I had on hand.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPizza"},"reviewBody":"This was tasty....but for the effort, i wasn't completely floored. Another rater mentioned it lacked pizzaz....just needed another couple jolts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Chicken Riggies","description":"Check out this video for how to make Chicken Riggies","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/02\/ChickenRiggies_DIYD_167308_010625_H.mp4","duration":"125","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/02\/Chicken-Riggies_EXPS_TOHVP25_167308_MF_01_06_1.jpg","advertising":true,"jw_id":"YMB7feRr","jw_url":"http:\/\/content.jwplatform.com\/videos\/YMB7feRr-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/YMB7feRr\/poster.jpg?width=720","jw_publish_date":"02\/21\/2025"},"rms_legacy_id":"167308","romance_copy_dek":"Savory, creamy and with a kick from pickled peppers, this chicken riggies recipe is great to make when you're tired of the same dinner 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