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Chicken Riggies is the ultimate comfort pasta — tender marinated chicken, sweet and spicy peppers, and rigatoni tossed in a rich tomato cream sauce that’s pure Italian-American magic. This upstate New York favorite delivers bold flavor, cozy comfort, and a restaurant-quality meal right at home.
The chicken is marinated for extra flavor, the sauce layers creamy and tangy elements for perfect balance, and the rigatoni soaks up every drop of that luscious sauce. It’s hearty, satisfying, and unforgettable.
This is the perfect dish for anniversaries, visits from the in-laws, and other special occasions. If this Utica classic has you in the mood for more East Coast Italian-American favorites, try my Chicken Murphy, a Jersey Shore classic, Chicken Scarpariello, another regional favorite, or Chicken Vesuvio, a Chicago-style Italian-American favorite — or browse all my favorites in this Chicken Dinner Recipes collection.
Now let’s make one of upstate New York’s most famous pasta dishes right in your own kitchen!
✨ Before You Begin
✨ Marinate for depth: Don’t skip the chicken marinade! The sherry, olive oil, and Italian seasoning infuse the meat with rich, layered flavor.
✨ Use good sherry: Dry sherry adds complexity and sweetness that balances the creamy sauce. Avoid cooking wine — real sherry makes a big difference.
✨ Pick your heat level: Pickled hot cherry peppers bring the signature kick. You can add more (or fewer) depending on how spicy you like it.
✨ Soften veggies slowly: Cooking the peppers, onion, and garlic low and slow builds a sweet, savory flavor base for the sauce.
✨ Reserve pasta water: If your sauce thickens too much, a splash of the starchy pasta water brings it right back to silky perfection.
🇮🇹 What Is Chicken Riggies?
Chicken Riggies is a creamy, spicy pasta from Utica, New York, made with marinated chicken, rigatoni, and cherry peppers in a rich tomato cream sauce. The name comes from “rigatoni,” affectionately shortened to “riggies” by locals, and it’s now a beloved Italian-American comfort classic.
Chicken Riggies Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Dry Sherry: Adds depth and a subtle sweetness — don’t substitute with vinegar or wine unless necessary.
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Hot Cherry Peppers: A must for that signature Utica-style flavor! Adjust the number to control the spice.
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Cream Cheese + Heavy Cream: Combine for a velvety, rich tomato cream sauce.
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Parmesan Cheese: Adds saltiness and body; grate it fresh if possible for the smoothest texture.
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Rigatoni: The classic pasta choice — its hollow shape perfectly traps the sauce.
Pro Tips for Perfect Chicken Riggies
⭐ Marinate early: You can marinate the chicken for up to 24 hours for even more flavor. Just keep it refrigerated and covered.
⭐ Deglaze like a pro: After sautéing the veggies, scrape up all those flavorful bits from the bottom of the pot when adding the sherry. That’s where the magic happens!
⭐ Add cream gently: When mixing in the cream and cream cheese, stir constantly over low heat so the sauce stays smooth and never separates.
⭐ Make it your own: Add sliced olives, mushrooms, or extra cherry peppers for a fun twist on the original Utica classic.
How To Make Chicken Riggies
Making Chicken Riggies is easier than you’d think! Start by marinating the chicken in sherry, olive oil, garlic, and Italian seasoning for rich flavor. Sear the chicken until golden, then set it aside.
In the same pot, sauté your peppers, onions, and garlic in butter until soft and fragrant. Pour in more sherry to deglaze, then stir in tomato paste and crushed tomatoes to create that bold, tangy base. Once it thickens, add the chicken back in.
Meanwhile, cook the rigatoni until al dente. Melt cream cheese into warm heavy cream, then stir it all into the sauce with Parmesan for that signature velvety finish. Toss everything together until the pasta is beautifully coated and serve it hot with a sprinkle of extra cheese on top!
***See the full instructions below.
Frequently Asked Questions
Can I make Chicken Riggies less spicy?
Absolutely! Just reduce the number of cherry peppers or swap them for mild roasted red peppers. You’ll still get tons of flavor without the heat.
What can I use instead of sherry?
Dry white wine works beautifully, or you can replace it with chicken broth for a non-alcoholic version. The flavor will be slightly less complex but still delicious.
Can I use a different pasta?
Yes! Penne, ziti, or even fusilli will all hold up well to the creamy sauce. Rigatoni is traditional because its ridges grab the sauce perfectly.
How do I keep the sauce creamy when reheating?
Reheat slowly over low heat and stir in a splash of cream, milk, or chicken broth to bring back the silky texture. Avoid high heat so the sauce doesn’t separate.
Can I make Chicken Riggies ahead of time?
Definitely! You can make the sauce a day ahead and refrigerate it. When ready to serve, reheat gently and toss with freshly cooked pasta.
Storing + Reheating + Freezing + Make-Ahead
How Long Can You Keep This In The Fridge?
- This recipe can sit happily in the fridge for up to 3-4 days.
How to Reheating:
- Warm gently on the stove over low heat or in the microwave in 30-second bursts, stirring often. Add a splash of cream or milk to loosen the sauce if needed.
How To Freeze This Recipe:
- Freeze in an airtight container for up to 1-2 months. For best results, freeze without the pasta and prepare a fresh batch when the serving time comes!
Make-Ahead
- Don’t prepare the pasta until you are ready to serve! The rest of the dish will be kept in the fridge for about three days. Just reheat on the stove when the time comes, boiling the pasta separately.
Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
Fresh + Crispy: Chicken riggies goes well with my simple House Salad dressed with my Balsamic Vinaigrette, my fully loaded Mediterranean Salad, Roasted Green Beans (with pancetta and shallots!), or my Simple Roasted Peppers.
Cozy Breads: It’s also delicious with my herb Garlic Bread, copycat Olive Garden Bread Sticks, or Garlic and Herb Parker House Rolls!
More Italian-Inspired Chicken Recipes
- Italian Chicken Soup
- Chicken Milanese
- Balsamic Chicken
- Chicken Florentine
- Italian Dressing Chicken
- Slow Cooker Chicken Cacciatore
- Chicken Lombardy
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chicken Riggies
Ingredients
Marinade:
- 1/2 cup dry sherry
- 4 tablespoons olive oil divided
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 pounds boneless skinless chicken breasts, cut into cubes
Sauce:
- 2 tablespoons butter
- 1 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 pickled hot cherry peppers, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup dry sherry
- 1 (4-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 16 ounces rigatoni, uncooked
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, cut into cubes and at room temperature
- 1 1/2 cups Parmesan cheese
Instructions
- Combine sherry (1/2 cup), 2 tablespoons olive oil, minced garlic (3 cloves), and Italian seasoning (2 teaspoons) in a 1-gallon resealable plastic bag. Add chicken (2 pounds) and seal the bag, removing as much air as possible. Place the bag on a rimmed baking sheet (to catch any possible leaks) and refrigerate for 60 minutes.
- Drain chicken and discard marinade.
- Heat the remaining 2 tablespoons of olive oil in a large pot. Cook chicken, in batches, over medium-high heat until there is no longer any pink. Remove cooked chicken to a plate and set aside.
- In the same pot, melt the butter (2 tablespoons). Saute red bell pepper (1), green bell pepper (1/2), cherry peppers (4), onion (1 medium), and garlic (4 cloves) over low heat until soft, about 7-10 minutes.
- Pour 1 cup sherry into the pot and bring to a boil. Add tomato paste (1 can), crushed tomatoes (1 can), salt (1/4 teaspoon), and pepper (1/8 teaspoon), and bring back to a boil. Reduce heat and simmer for 8-10 minutes until the mixture thickens slightly. Add chicken to the mixture.
- Meanwhile, cook the rigatoni (16 ounces) to al dente in a separate pot according to the package instructions.
- Combine cream (1 1/2 cups) and cream cheese (8 ounces) in a small saucepan and cook over medium heat until the cream and cream cheese and well combined and the cream cheese has melted. Pour into the chicken mixture. Stir in Parmesan (1 1/2 cups).
- Drain the pasta. Return the drained pasta to the pot. Pour the sauce over the pasta and fold to evenly coat. Serve.
Fans Also Made:
Nutrition
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I have a question! I can only find reg sherry not dry. Is there a difference
Hi Elizabeth, great question! Dry Sherry is typically used for savory dishes and is less sweet. So regular sherry might give the sauce too sweet of a flavor. You can substitute with a dry white wine like sauvignon blanc or pinot grigio, or vermouth.
Do you use shredded Parmesan cheese? Or grated? Excited to try this recipe!!
Hey Rachel. Either will work. Grated is my preference!
There is a little restaurant in Utica New York by the name of Bella Regina’s, Their chicken Riggies are the best I have ever had and I could never duplicate the thickness of their sauce or identify the distinct taste that they had, until today. This recipe is the best I have ever made. I did alter a little: I love veggies so I added mushrooms and black olives. I also cannot find hot cherry peppers in Florida (my area) so I needed to mince a half of jalapeno for some kick. Thank you so much for sharing.
Wowza, thank you so much, Melanie! 🙂
This recipe is spot on. Delicious!
Thank you so much, Becky! 🙂
The best chicken riggies ever!
Yaaay! Thank you, Lynn!
Everyone in my family loves this.
Yaaay! Thanks, Rebecca 🙂 I’m glad this was a hit!
Everyone in my family loves this. Had others tell me better than getting it at a restaurant.
Wow, that’s amazing! I’m so happy it’s a hit! Thanks, Rebecca 🙂
So glad I found this! I added Another cup of heavy cream and it was perfect ❤️
Thank you, Colleen! 🙂
AWESOME! The only thing is it makes way more sauce for 1 box of rigatoni. I would add more chicken & another 1,/2 box of rigatoni & enjoy the left overs. For now I am freezing the left over sauce.
Hi Vicki! Glad to hear you enjoyed it! 😀
Can’t wait to try this as the recipe is. Will add some warm rolls on the side to stop up the extra sauce 😉 just an idea
Enjoy, Leigh! Let us know how it turns out 🙂