Chicken Riggies (Spicy Chicken Rigatoni)

This Chicken Riggies recipe is a smoky, spicy pasta dish with a flavorful creamy tomato sauce. You're going to love this tasty rigatoni pasta.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 492kcal

Author Dina

Slice 1 lb of chicken breast in halves. So you have thin chicken cutlets. Then season both sides with salt and pepper.
Heat 3 tablespoons of olive oil in a pan over medium-high heat. Cook the chicken on both sides until golden brown and fully cooked through.
Then remove the chicken from the pan and cover it with foil for about 5 minutes. Then cut the chicken into cubes after it has cooled.
Now, cook 1 pound of rigatoni pasta in a pot of salted boiling water. Reserve one cup of pasta water for later.
In the same pan add 4 tablespoons of unsalted butter, 4 minced garlic cloves, and 1/2 of chopped yellow onion.
Turn the heat on to high and pour in 1 cup of white wine. Let the wine cook out for about three minutes.
Then pour in the reserved 1 cup of pasta water.
Now add 6 small chopped hot cherry peppers, 1 chopped roasted bell pepper (broiled in the oven for 10 minutes, skin and seeds removed). You’ll also want to add 1/2 teaspoon oregano, and salt and pepper to taste.
Let the peppers and spices come to a simmer, then add a 28 oz can of crushed tomatoes and 1/4 cup of half & half.
Then let the sauce come to a simmer again and remove it from the heat. Stir in 1 cup of grated Parmesan cheese, then add back the cubed chicken and cooked rigatoni pasta. Mix everything together and garnish with 2 tablespoons of freshly chopped basil.