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Pan of Chicken Riggies with a wooden spoon in it and basil on top.

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 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 492kcal
Author Dina


  • 1 lb chicken breast cubed
  • Salt and pepper to season chicken
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1/2 onion yellow diced
  • 1 cup white wine
  • 1 cup reserved pasta water
  • 1 red bell peppers roasted in the oven
  • 6 small hot cherry pepper chopped
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 28 oz crushed tomatoes
  • 1/4 cup heavy cream
  • 1 lb rigatoni
  • 1 cup grated Parmesan cheese
  • 2 teaspoons basil freshly chopped


  • 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.


Calories: 492kcal | Carbohydrates: 53g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 395mg | Potassium: 715mg | Fiber: 4g | Sugar: 7g | Vitamin A: 983IU | Vitamin C: 30mg | Calcium: 199mg | Iron: 3mg