Regional American Pasta! Chicken Riggies, a Quick Weeknight Chicken Noodle Slammer from Utica, NY

Chicken Riggies!

2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized cubes
salt
black pepper
a pinch of dried oregano
a pinch of dried basil
1 medium yellow onion, diced
3 cloves of garlic, chopped
1 red bell pepper, diced
3 tablespoons unsalted butter
1/2 cup of pickled, sliced hot cherry peppers (or to taste)
1 (28-ounce) can whole, peeled tomatoes, crushed by hand
1 pound dried rigatoni
3 tablespoons heavy cream
a handful of basil leaves, sliced (optional)
pecorino or parmesan to finish

Place a dutch oven or skillet over medium-high heat and add the olive oil. Once it is shimmering, add the chicken and sauté and season it with salt, pepper, dried oregano and dried basil as you go. Let it get a nice bit of golden brown sear on one side without disturbing it, then give it a quick toss, lift the chicken and set it aside in a bowl.

Bring a pot of water to a boil.

Reduce the heat to medium-low, then add the onion, garlic and bell pepper. Season it with salt and pepper and sauté, stirring occasionally, for about 2 minutes. Once the pan starts to dry out, add half of the butter, then the cherry peppers. After about 30 seconds, add the tomatoes and bring it to a simmer. Simmer on low, covered, then season your pasta water and add the pasta.

Meanwhile, add the remaining butter and cream to the sauce and continue simmering, covered.

Once the pasta is about a minute from Albert Dente, add the chicken back to the sauce and bring it to a simmer. Once the pasta is ready, lift it from the water and add it to the sauce, along with the basil. Simmer together, adding pasta water as needed, until you have a cohesive, glossy, finished pasta. Season to taste with salt.

Serve with grated cheese, a sprinkle of more fresh basil and a drizzle of olive oil.

[RenoGreens-cj]

Been to Utica, NY and had this dish a few times. Original has way more sauce and much more pecorino cheese to it for sure. Also they balance the cream amount with the amount of cherry peppers. You are correct as they do serve the Utica Greens with this. Will or do you have your version of Utica Greens recipe?

[sarahrivero]

Yaaaas!!, celebrating the Italian region of up state new York!! I love Sal's

[luckescotchy]

The Best way I've found to see if your pot/skillet is hot enough is something I call the flick test. Get some water on your fingertips and flick it into the skillet. If it sizzles off immediately, it's hot enough to add what your cooking. If it doesn't sizzle, wait a little bit longer, and try it again.

[leovirgo]

Thank you for making Monday morning bearable. Also, more dog, please. Too cute.

[meganchen]

We made the Pasta with Rosemary-Bacon Tomato Sauce from the cookbook last night and it was delicious! Eating the leftovers while watching this video seems fitting!🤤

[kylekryska]

Made this today, but swapped in cajun seasoning for basil and oregano. Turned out tasty!

[TJMiller]

This looks scrumpdillyicious! Thank you!

[jewliafaith]

This one looks so good and easy to make! My husband and I love hot cherry peppers. Might try it with chicken sausage instead of chicken breast though. Yummm!

[lynneann]

I will. I made your moms pasta fazool. So good! Thank you ❤

[Mikecccc]

great - any suggestions how to best make it a bit healthier (less cream and salt for us hyper tensives) ?

[JamieRoberts]

I used to work at the restaurant in Utica. No cream! And you use white wine. Unless you weren’t going for the authentic original. You use approx 2 cups parm cheese, white wine and the sauce. That’s what makes it pink. Cream makes it to heavy.

[vcrobin]

Yum - this looks so good! Need to put cream on my shopping list so I can make it. I don't have the peppers and I would only want a teeny amount - would it work to use a little dried red pepper flakes instead?

[erikdentremont]

My Don’t panic pantry is being shipped. When is the Boston book signing tour? Also when is the Dont panic pantry recipe/shop/pantry app launch?

[jski]

No cream, just a ton of parm. Use white wine too

[DubbleA]

Don't bang utensils, especially metal ones, on the the rim of your enamelized pots. You're gonna crack the enamel and gets chips of it in your food. You also shorten the life of the pot. Anyway, decent recipe. Great weeknight meal.

[Joanna_L]

Noah, I really liked the dish but the shaky zoomy camera operator made me a bit dizzy 😵‍💫 but thank you

[jonathondunn]

It’s not supposed to be like a vodka sauce.

[stephenmodliszewski]

Pro tip - it’s better the next day
Cuse Native

[Boredatwork]

The teeth on the utensils is fucking killing me lol

This looks amazing though.

[tompagano]

Some of original recipes use no cream and use butter and cheese to give recipe its “ creaminess “. Not heart healthy with the dosages of butter and cheese. Glad your wife is not in the video so far. We don’t have to hear you slurp though.