My first taste of real Chicken Riggies wasn’t in some high-end Italian restaurant. It was at a crowded, joyful graduation party in Utica, NY, more than twenty years ago, served from a massive aluminum tray. The flavor was an absolute explosion—it was the ultimate Spicy Chicken Rigatoni, intensely creamy and profoundly savory. It was unlike any pasta dish I’d ever had.
And I’ve never forgotten it.
For years, I tried to recreate that perfect memory, but something was always missing. I noticed recipes online that skipped the essential ingredients or openly admitted they’d never even been to Utica. That’s not what you’ll find here. After countless conversations with chefs and lifelong home cooks from the Mohawk Valley, I’ve developed and perfected a recipe that truly honors those roots.
This is it. The authentic taste of Utica, with no compromises. It’s the real deal, ready for your kitchen.
Why This Recipe Works
- Unapologetically Authentic: This recipe uses the non-negotiable core of real Utica riggies: a rich, spicy tomato cream sauce supercharged with hot cherry peppers, onions, and sweet bell peppers. We’re not cutting corners.
- The Perfect Cream Sauce: I’ll show you how to build a sauce that’s luscious and creamy without ever becoming watery or broken. It coats every single rigatoni, just as it should.
- Built in Upstate NY Know-How: This isn’t a guess. It’s a method honed from years of experience and advice from the people who know this dish best, ensuring a foolproof and flawless result.
Of course. Getting the ingredients right is everything. This isn’t the time for guesswork; it’s about using the correct building blocks to create that iconic Utica flavor. Here’s exactly what you’ll need.
The Non-Negotiable Hero: Hot Cherry Peppers
Listen closely on this one: if it doesn’t have hot cherry peppers, it isn’t real Riggies. These little red firecrackers are the absolute soul of the dish, providing a sharp, tangy heat and a distinct, vinegary bite that you just can’t get from chili flakes or hot sauce. The world of Italian chilis is fascinating, and for a different kind of fiery flavor, my Calabrian Chili Pasta recipe is a must-try. They come packed in a jar with brine, and we’ll use both the chopped peppers and a splash of that fiery brine to supercharge the sauce.
The Key Ingredients for Real Chicken Riggies
This dish is a powerhouse of flavor, and every ingredient plays a vital role. The magic is in the combination—the way the spicy peppers, rich cream, and savory chicken all come together.
- Chicken: Boneless, skinless chicken breasts, cut into bite-sized pieces, are my go-to. They cook quickly and absorb the flavor of the sauce beautifully.
- Rigatoni Pasta: It has to be rigatoni. Those classic ridges are essential for grabbing and holding onto this incredible, rich sauce. Don’t even think about using penne!
- Olive Oil & Butter: We’ll use a combination of both for sautéing. The oil provides a high smoke point, while the butter adds that unbeatable rich flavor right from the start.
- Onion & Garlic: The aromatic foundation of any great Italian-American dish. A simple yellow onion and a few cloves of fresh garlic are all you need.
- Sweet Bell Peppers & Cremini Mushrooms: These add essential texture and a savory, earthy sweetness that balances the heat. I use a mix of red and green bell peppers for color and flavor.
- Chicken Broth: A splash of broth is my secret for deglazing the pan. It lifts all those delicious browned bits off the bottom and builds a savory foundation for the sauce.
- Crushed Tomatoes: Look for a quality can of crushed tomatoes. They provide the perfect consistency—not too chunky, not too thin—for the sauce’s base.
- Heavy Cream: This is what gives the sauce its luxurious, velvety body. It mellows the heat just enough, creating that signature spicy-creamy balance.
- Pecorino Romano Cheese: My other star ingredient. While many recipes call for Parmesan, the sharp, salty bite of a good Pecorino Romano is more authentic and does a much better job of cutting through the richness of the cream. It’s a game-changer.
- Pitted Black Olives: A classic Utica addition that brings a briny, salty counterpoint to the dish.
Smart Swaps
While I stand by the classic formula, here are a few simple swaps you can make in a pinch.
| Ingredient | Smart Swap | The Result |
| Chicken Breasts | Boneless, skinless chicken thighs | A richer, more tender bite. Thighs are more forgiving and less likely to dry out. |
| Yellow Onion | White onion or sweet Vidalia onion | A slightly milder or sweeter flavor profile, but still works perfectly. |
| Cremini Mushrooms | Simple white button mushrooms | They’re a bit less earthy, but will still add the necessary texture and bulk. |
| Pecorino Romano | High-quality Parmigiano-Reggiano | The flavor will be nuttier and less sharp, but it’s the next best thing. |
Essential Equipment
For a dish like Chicken Riggies, where you’re building a rich, delicate cream sauce, your choice of pot makes all the difference. My absolute must-have is a large Dutch oven or a heavy-bottomed pot. A cheap, thin-bottomed pot will create hot spots on the bottom, causing the cream to scorch and the garlic to burn in an instant. A heavy base, on the other hand, distributes the heat slowly and evenly. This guarantees your sauce will simmer gently without breaking, and it allows you to get that perfect golden-brown sear on the chicken, which builds the first and most important layer of flavor.
Beyond that, you’ll just need your everyday kitchen basics:
- A large pot: For boiling the rigatoni, of course.
- A colander or spider strainer: to drain the pasta efficiently.
- Sharp knife and cutting board: For prepping your chicken and veggies.
- Wooden spoon or heat-resistant spatula: For stirring the sauce and scraping up all those flavorful bits from the bottom of the pot.
This is my favorite part. After you’ve made a dish a few dozen times, you learn the little things—the small adjustments and non-obvious tricks that make the difference between a good dinner and a truly great one. Here are the secrets I’ve learned over twenty years of perfecting this recipe.
Expert Tips for Flawless Results
Think of this as my personal advice from my kitchen to yours. These two tips will solve the most common problems people have with Chicken Riggies before you even start.
The Secret to a Creamy, Not Watery, Riggies Sauce
The Problem: You’ve followed the steps, but at the end, you have a thin, watery sauce that pools at the bottom of the plate instead of clinging lovingly to each rigatoni.
The Pro Solution:The secret is twofold: patience and pasta water control. First, you must let the tomato base simmer and reduce properly before adding the cream. Give it a good 10-15 minutes to bubble gently. You’ll visibly see it thicken and darken in color. This concentrates the tomato flavor and evaporates excess water. Only then should you stir in the heavy cream. Second, when you add your cooked pasta to the sauce, use a spider strainer or tongs to transfer it directly. This brings a tiny bit of the starchy pasta water with it, which helps the sauce bind, but it prevents you from accidentally dumping in a half-cup of water and thinning out all your hard work.
How to Get the Most Flavor from Your Cherry Peppers
The Problem: The sauce is creamy, but the signature cherry pepper flavor feels muted or one-dimensional. You get chunks of pepper, but the sauce itself isn’t infused with that iconic tangy heat.
The Pro Solution: You need a two-pronged attack. First, sizzle the chopped cherry peppers in the oil along with your onions and garlic at the beginning. The heat coaxes out their fat-soluble capsaicin and infuses the entire oil base with their spicy flavor from the ground up. Then, for the finishing touch, stir a tablespoon or two of the cherry pepper brine from the jar directly into the finished sauce. This adds that sharp, acidic, vinegary kick that brightens the whole dish and makes the flavor truly pop. It’s a complete game-changer.
Alright, let’s get cooking. This is where the magic happens. Follow these steps exactly, and you’ll have a pot of perfect, authentic Chicken Riggies ready in no time. Put on some music, pour yourself something nice, and let’s get that incredible aroma going in your kitchen.
Step-by-Step Instructions
Cook the Pasta:
Get a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, but pull it out when it’s just shy of al dente—it will finish cooking in the sauce. Before you drain it, reserve about a cup of the starchy pasta water. Drain the pasta and set it aside.
Sear the Chicken:
it’s time to prep the chicken. It’s always a great idea to review the USDA’s best practices for poultry preparation to ensure everything is handled safely, pat your chicken pieces completely dry with a paper towel and season them generously with salt and pepper. Heat the olive oil and one tablespoon of butter in your Dutch oven over medium-high heat. Once the butter is foaming, add the chicken in a single layer. Don’t crowd the pan! Work in batches if you need to. Sear the chicken for 2-3 minutes per side, just until it’s beautifully golden brown. It doesn’t need to be cooked through. Remove the browned chicken to a plate and set it aside.
Sauté the Aromatics:
Reduce the heat to medium and add the remaining tablespoon of butter to the pot. Add the chopped onion, bell peppers, and mushrooms. Cook, stirring occasionally, for about 5-7 minutes, until the onions are soft and translucent and the mushrooms have released their water. Now for the flavor bomb: stir in the minced garlic and the chopped hot cherry peppers. Sizzle for another minute, just until that nutty garlic aroma starts to perfume your entire kitchen.
Build the Sauce:
Pour in the chicken broth to deglaze the pot. Use your wooden spoon to scrape up all those delicious browned bits from the bottom—that’s pure flavor! Stir in the crushed tomatoes and season with a pinch of salt and pepper.
Simmer and Thicken:
This step is critical. Bring the sauce to a gentle simmer and let it cook, uncovered, for 10-15 minutes. You’ll watch as the sauce visibly thickens and deepens in color. This is how you avoid a watery mess and build a concentrated, robust tomato base. Your patience will be rewarded.
Make It Creamy:
Reduce the heat to low and slowly pour in the heavy cream, stirring constantly until it’s fully incorporated. The color will transform into that iconic, vibrant pinkish-orange. Stir in the grated Pecorino Romano cheese until it melts smoothly into the sauce.
Combine and Finish:
Now it’s time to bring it all together. Return the seared chicken and any juices from the plate back into the pot. Add the drained rigatoni, the black olives, and a tablespoon of the hot cherry pepper brine. Stir everything gently until the pasta and chicken are coated in that gorgeous sauce. Let it all simmer together for another 2-3 minutes, allowing the pasta to absorb the flavor and finish cooking. If the sauce seems too thick, add a splash of that reserved pasta water until it reaches the perfect consistency.
Serve Immediately:
Ladle the Chicken Riggies into warm bowls. Garnish with a little extra Pecorino cheese and some fresh parsley, if you like. Get it to the table while it’s hot.
I absolutely love this recipe as-is, but a great base is also an invitation to get creative. Once you’ve nailed the original, you can easily tweak it to your exact preferences. These are a couple of my tested, guaranteed-to-be-delicious variations.
Pro Variations to Customize
Making it Spicier (or Milder)
This sauce is designed to have a kick, but heat is personal. You have complete control.
- For the true heat-seekers: If you want to dial up the fire, the solution is simple. Increase the amount of chopped cherry peppers from ½ cup to ¾ cup. But the real pro move is to add an extra tablespoon of the cherry pepper brine at the end. For even more punch, toss in a half-teaspoon of red pepper flakes when you sauté the garlic.
- For a milder flavor: To tame the flame, reduce the chopped cherry peppers to ¼ cup and, most importantly, omit the cherry pepper brine entirely. If you’re very sensitive to spice, you can add an extra splash of heavy cream at the very end to further enrich the sauce and mellow the heat.
The Ultimate Creamy Riggies (with a Secret Ingredient)
If you want to lean into the luxurious, decadent side of this dish and guarantee the most velvety sauce imaginable, the trick is a secret ingredient: cream cheese. It makes the final dish unbelievably silky.
- How to do it: After you’ve stirred in the heavy cream and the sauce is hot (in Step 6), add 2-3 ounces of softened, cubed cream cheese. Whisk it into the sauce until it’s completely melted and smooth before you add the Pecorino Romano cheese. This not only makes the sauce cling to every ridge of the rigatoni but also adds a subtle tang that beautifully cuts through the richness. It’s a simple change that yields an incredibly decadent result.
A great recipe is one that’s just as good the next day. But with a cream sauce, you have to be smart about it. A microwave will destroy this dish. Let’s do it the right way.
Storing, Freezing & Reheating
Follow these instructions exactly to make your leftovers taste just as vibrant and creamy as they did on night one.
Storing Leftovers
Once the Chicken Riggies have cooled completely to room temperature, transfer them to an airtight container. Store them in the refrigerator for up to 4 days. Letting them cool first is key; putting a hot dish in the fridge can create condensation, which will make the sauce watery.
Can You Freeze Chicken Riggies?
I’m going to give you the honest answer here: I don’t recommend it. Dairy-based cream sauces have a nasty habit of separating when they’re frozen and thawed. The fats and liquids break apart, and the texture becomes grainy and unpleasant. This dish is at its absolute best when fresh or refrigerated. Trust me, it’s worth making a fresh batch instead.
The Absolute Best Way to Reheat Riggies
Whatever you do, step away from the microwave. The intense, uneven heat will superheat the fats in the cream, causing the sauce to separate and turn into an oily, broken mess. The stovetop is your only friend here.
- Place the leftovers in a saucepan or skillet over low heat.
- Add a splash of milk, chicken broth, or heavy cream. The refrigerated sauce will have thickened considerably, and this extra liquid is essential to loosen it up.
- Heat gently, stirring occasionally, until the riggies are warmed through. This might take 5-10 minutes. Don’t rush it! This gentle, even heat allows the emulsified fats and liquids in the sauce to recombine smoothly, bringing that perfect, velvety texture right back.
You’re absolutely right. Let’s move beyond the basics. A truly memorable dish deserves sides that are just as thoughtful. My philosophy remains the same: the sides must contrast, not compete. Here are some more unique pairings that accomplish this beautifully.
What to Serve With This Dish
Because Chicken Riggies is so robust and creamy, you want sides that are bright, a little bitter, or have a fantastic crunch. The goal is to create balance and keep the palate excited.
- Shaved Fennel and Orange Salad: This is a classic, elegant Italian solution. Thinly shaved raw fennel has a crisp texture and a faint, clean licorice note that is unbelievably refreshing. Paired with sweet orange segments and a simple olive oil and lemon juice dressing, this salad is a bright, acidic counterpoint that slices right through the richness of the riggies.
- Sautéed Broccolini with Garlic and Chili: Don’t underestimate the power of a slightly bitter green. Sautéing broccolini (or even broccoli rabe) in olive oil with a little sliced garlic and a pinch of red pepper flakes until it’s tender-crisp is a game-changer. That pleasant bitterness is the perfect foil to the creamy, spicy sauce.
- Crispy Polenta Cakes: For a fantastic alternative to bread, try this. Prepare a batch of polenta, let it chill until firm in a shallow dish, then cut it into squares or rounds. Pan-fry the cakes in a little olive oil until they have a crispy, golden-brown crust and a creamy inside. They are the ideal platform for scooping up every last bit of that incredible Riggies sauce.
Pro Tip for a Party: Chicken Riggies is a guaranteed hit for a crowd. If you’re building a menu and want another legendary American-style spicy pasta, my Buffalo Chicken Pasta always vanishes in minutes. It has that same comforting, satisfying vibe that everyone loves.
Of course. It’s always a good idea to cover the key questions right away. It saves you time and builds confidence before you even start cooking. Here are the answers to the most common queries I get about this dish.
Frequently Asked Questions
The Roots of Utica Riggies
This dish is a specific regional specialty from Utica, in upstate New York. A true “Utica” Riggies is defined by its core components: chicken and rigatoni in a unique spicy tomato-cream sauce. The signature kick always comes from hot cherry peppers, and the dish is typically bulked out with onions, sweet peppers, and often mushrooms and black olives.
For the authentic taste, hot cherry peppers are truly essential due to their unique tangy heat. However, if you absolutely can’t find them, the next best alternative is jarred pepperoncini for a similar vinegary tang or jarred Calabrian chilies for a more straightforward, fruity heat. Just know that either will create a delicious dish, but it won’t be a true Utica Riggies.
Pasta & Sauce Secrets
Honestly, I wouldn’t recommend it. It’s called “Chicken Riggies” for a reason! Rigatoni is the perfect pasta shape because its large, hollow tubes and deep ridges are engineered to capture this thick, hearty sauce. A smaller pasta like penne won’t hold the sauce as well, and you’ll lose that satisfying feeling of sauce in every single bite.
This combination is the secret to the perfect Riggies sauce. The crushed tomatoes provide the savory, acidic foundation and rich flavor. The heavy cream, added later, balances that acidity, mellows the sharpest edges of the spice, and creates the luxurious, velvety texture that makes the sauce so famous. Without both, the flavor would be completely one-dimensional.
Utica Riggies 101: A Deep Dive into an Upstate NY Classic
This is the information that elevates a simple recipe into a true resource. Understanding the story behind a dish is what separates a good cook from a great one.
What Exactly Are Chicken Riggies?
At its heart, Chicken Riggies is a powerhouse dish of Italian-American comfort food born, bred, and perfected in Utica, New York. This beloved regional specialty features bite-sized pieces of chicken and rigatoni pasta, all enveloped in a rich and fiery pink sauce. That iconic sauce is a masterful blend of tomatoes, heavy cream, and a blend of sautéed peppers and onions, but its soul and its non-negotiable kick come from one ingredient: pickled hot cherry peppers. It’s not just a recipe; for people from the Mohawk Valley, it’s a taste of home.
The Origins of a Local Legend
Like many great dishes, the exact origin story of Chicken Riggies is the stuff of passionate local legend and debate. While several restaurants in the area lay claim to its creation, the most widely told story points to the kitchen of the Chesterfield Restaurant in the late 1970s or early 1980s. A chef, looking to create something new, is said to have combined these now-classic ingredients into the dish we know today. It quickly became a local sensation, spreading from restaurant to restaurant and, eventually, into the home kitchens where it was truly perfected.
More Than a Meal: A Cultural Icon
From there, Riggies became more than just a menu item—it became a cultural staple. It’s the go-to dish for graduation parties, family dinners, and potlucks throughout the region. It perfectly embodies the spirit of upstate New York’s Italian-American cuisine: hearty, generous, and packed with explosive flavor. Every family has their own slightly different version, but the core formula remains the same: a delicious piece of edible history that has become a fierce point of local pride.
Let’s Talk Riggies!
This recipe is my tribute to an iconic dish, but every great recipe is really just the start of a conversation. I truly want to know how this turned out for you. Your feedback makes this whole community better! Please take a moment to leave a star rating and a comment below.
And I have a special question for the experts: For all the upstate NY locals reading this, what’s your family’s must-have ingredient or secret for authentic Riggies? Everyone has a unique touch, and I’d love to hear yours!
If you love the thrill of a perfect spicy pasta dish as much as I do, you need to explore my complete collection of spicy pasta recipes. You’ll find dozens of ideas there, from a classic Chicken Arrabbiata to other new family favorites.
For my best kitchen-tested recipes delivered straight to your inbox every week, make sure to sign up for the KitchensLovers newsletter. You’ll never miss a delicious new discovery.
About Kate
Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’
This recipe was last tested and updated in September 2025 to ensure perfect results.
Authentic Chicken Riggies (The Real Utica, NY Recipe)
Equipment
- Large Dutch oven or heavy-bottomed pot
- Large Pot (for pasta)
- Colander or spider strainer
- Sharp knife and cutting board
- Wooden spoon or heat-resistant spatula
Ingredients
- 1 lb rigatoni pasta
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 large yellow onion chopped
- 2 sweet bell peppers one red, one green, sliced
- 8 oz cremini mushrooms sliced
- 4 cloves garlic minced
- 1/2 cup jarred hot cherry peppers chopped
- 2 tablespoons brine from cherry pepper jar
- 1/2 cup chicken broth
- 1 28-ounce can crushed tomatoes
- 1 cup heavy cream
- 1 cup Pecorino Romano cheese freshly grated, plus more for garnish
- 1/2 cup pitted black olives halved
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Get a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, but pull it out when it’s just shy of al dente—it will finish cooking in the sauce. Before you drain it, reserve about a cup of the starchy pasta water. Drain the pasta and set it aside.
- Sear the Chicken: While the pasta cooks, pat your chicken pieces completely dry with a paper towel and season them generously with salt and pepper. Heat the olive oil and one tablespoon of butter in your Dutch oven over medium-high heat. Once the butter is foaming, add the chicken in a single layer. Don’t crowd the pan! Work in batches if you need to. Sear the chicken for 2-3 minutes per side, just until it’s beautifully golden brown. It doesn’t need to be cooked through. Remove the browned chicken to a plate and set it aside.
- Sauté the Aromatics: Reduce the heat to medium and add the remaining tablespoon of butter to the pot. Add the chopped onion, bell peppers, and mushrooms. Cook, stirring occasionally, for about 5-7 minutes, until the onions are soft and translucent and the mushrooms have released their water. Now for the flavor bomb: stir in the minced garlic and the chopped hot cherry peppers. Sizzle for another minute, just until that nutty garlic aroma starts to perfume your entire kitchen.
- Build the Sauce: Pour in the chicken broth to deglaze the pot. Use your wooden spoon to scrape up all those delicious browned bits from the bottom—that’s pure flavor! Stir in the crushed tomatoes and season with a pinch of salt and pepper.
- Simmer and Thicken: This step is critical. Bring the sauce to a gentle simmer and let it cook, uncovered, for 10-15 minutes. You’ll watch as the sauce visibly thickens and deepens in color. This is how you avoid a watery mess and build a concentrated, robust tomato base. Your patience will be rewarded.
- Make It Creamy: Reduce the heat to low and slowly pour in the heavy cream, stirring constantly until it’s fully incorporated. The color will transform into that iconic, vibrant pinkish-orange. Stir in the grated Pecorino Romano cheese until it melts smoothly into the sauce.
- Combine and Finish: Now it’s time to bring it all together. Return the seared chicken and any juices from the plate back into the pot. Add the drained rigatoni, the black olives, and two tablespoons of the hot cherry pepper brine. Stir everything gently until the pasta and chicken are coated in that gorgeous sauce. Let it all simmer together for another 2-3 minutes, allowing the pasta to absorb the flavor and finish cooking. If the sauce seems too thick, add a splash of that reserved pasta water until it reaches the perfect consistency.
- Serve Immediately: Ladle the Chicken Riggies into warm bowls. Garnish with a little extra Pecorino cheese and some fresh parsley, if you like. Get it to the table while it’s hot.
Notes
- For the creamiest sauce, be sure to simmer and reduce the tomato base for at least 10 minutes *before* adding the cream.
- For maximum flavor, sizzle the chopped cherry peppers in the oil at the beginning, and add a splash of their brine to the finished sauce.
- Leftovers are best reheated gently on the stovetop with a splash of milk or broth; avoid the microwave as it can cause the cream sauce to separate. Do not freeze this dish.
