Chicken Riggies is a creamy, spicy pasta dish from Utica, New York, featuring tender chicken, rigatoni, and a tomato-cream sauce with hot cherry peppers. Utica Greens, a beloved side of escarole sautéed with prosciutto, hot peppers, and breadcrumbs, is the perfect crisp, savory companion. Together, they make a hearty, satisfying meal that brings the flavors of central New York to your table.
Ingredients
For the Chicken Riggies
- 1 lb (450 g) rigatoni pasta
- 2 tbsp olive oil
- 1.5 lb (680 g) boneless, skinless chicken breast, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 (15 oz / 425 g) can crushed tomatoes
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) chicken broth
- 2-3 hot cherry peppers, sliced (adjust to taste)
- 1/2 cup (50 g) grated Pecorino Romano cheese
- Salt and black pepper to taste
For the Utica Greens
- 2 heads escarole (about 1.5 lb / 680 g), tough outer leaves removed, chopped
- 2 tbsp olive oil
- 4 oz (115 g) prosciutto, chopped
- 4 cloves garlic, sliced
- 1/2 cup (60 g) breadcrumbs (plain, not seasoned)
- 1/4 cup (25 g) grated Pecorino Romano cheese
- 1/4 tsp red pepper flakes (optional, for extra heat)
- Salt to taste
Instructions
For the Chicken Riggies
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente, about 12-14 minutes. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken cubes with salt and pepper, then add to the skillet in a single layer. Cook until browned on all sides, about 6-8 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, add the onion and bell pepper. Sauté over medium heat until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the crushed tomatoes, chicken broth, and sliced cherry peppers. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Return the chicken to the skillet and simmer for 5 minutes, until the chicken is cooked through. The internal temperature should reach 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum for poultry).
- Add the cooked rigatoni and Pecorino Romano cheese to the sauce. Toss to coat everything evenly. Season with salt and pepper to taste.
For the Utica Greens
- Wash the escarole thoroughly in cold water, then drain but do not dry completely; the water clinging to the leaves will help steam them.
- Heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook until crisp, about 4-5 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute.
- Add the escarole in batches, stirring until it wilts. Cook for 8-10 minutes, until tender. Season with salt to taste.
- In a small bowl, mix the breadcrumbs with the Pecorino Romano. Sprinkle over the escarole and stir to combine. Cook for 2 more minutes, until the breadcrumbs are toasted.
Tips
- Adjust the heat: Cherry peppers vary in spiciness. Start with 2 peppers and add more if you want more heat. You can also remove the seeds to reduce heat.
- Don’t overcook the chicken: To keep the chicken tender, avoid boiling it in the sauce for too long. Simmer gently just until it reaches 165°F (74°C).
- Use quality prosciutto: For the greens, use a good deli-sliced prosciutto, not the pre-packaged kind. It crisps up better and adds more flavor.
- Make it ahead: Both dishes can be made a day in advance, but the riggies may thicken upon standing. Add a splash of broth or cream when reheating.
Serving Suggestions
Serve the chicken riggies hot, topped with extra Pecorino Romano and perhaps a few fresh basil leaves. Pair with a generous portion of Utica Greens on the side. A crusty Italian bread is perfect for soaking up any extra sauce. For a complete Utica-style feast, start with a simple salad of mixed greens with a light vinaigrette.
Variations
- Vegetarian Riggies: Substitute the chicken with 1 lb (450 g) of firm tofu, cubed and pan-seared, or use a mix of mushrooms. Use vegetable broth instead of chicken broth.
- Spicy Sausage Riggies: Replace the chicken with 1 lb (450 g) of Italian sausage, removed from casings and browned.
- Utica Greens with Beans: Add a can of drained cannellini beans to the greens along with the escarole for extra protein and heartiness.
- Make it lighter: Use half-and-half instead of heavy cream, and reduce the amount of cheese. The sauce will be thinner but still flavorful.
Storage and Reheating
Store both dishes separately in airtight containers in the refrigerator within 2 hours of cooking. They will keep for 3-4 days. To reheat, place the riggies in a saucepan over medium-low heat with a splash of chicken broth or cream, stirring frequently until hot. The greens can be reheated in a skillet over medium heat, or in the microwave. Both can be frozen for up to 3 months, though the cream sauce may separate slightly upon thawing; stir well while reheating.
Frequently Asked Questions
What are hot cherry peppers? Hot cherry peppers are small, round, bright red peppers with a sweet-spicy flavor. They are usually sold pickled in jars. If you can’t find them, you can substitute with pickled jalapeños or banana peppers, but the flavor will be milder and less sweet.
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work well. They are more forgiving and stay juicy. Adjust cooking time slightly, as thighs may need a few extra minutes to reach 165°F (74°C).
What can I substitute for escarole? Escarole has a slightly bitter taste and crisp texture. You can substitute with curly endive, kale (remove tough stems and cook a few minutes longer), or Swiss chard. The cooking time will vary, so adjust accordingly.
Is this dish very spicy? The heat level depends on the number of cherry peppers used and whether you include the seeds. For a milder version, use only 1 pepper and remove the seeds. For a spicier kick, add the seeds or a pinch of red pepper flakes.
Can I make this gluten-free? Yes, use gluten-free rigatoni or another pasta shape. For the greens, use gluten-free breadcrumbs or omit them; the dish will still be delicious.
Why is my cream sauce curdling? Curdling can happen if the cream is added to a very hot pan or if the sauce boils after adding cream. To prevent this, reduce the heat to low before adding the cream, and stir gently while simmering.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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