A Taste of Utica: The Heart of Chicken Riggies

This particular recipe for Spicy Chicken Riggies holds a special place in my heart, as it’s my mother’s rendition of the Upstate New York classic. Growing up, this was a go-to dish whenever my brothers and I had a large group of friends over, or our sports teammates for a pre-game pasta night. It strikes the perfect balance: intensely spicy, yet beautifully tempered by a heavy, luxurious creaminess that makes every bite utterly irresistible.

Chicken Riggies is deeply rooted in the culinary landscape of Utica, a city in Upstate New York known for its vibrant Italian-American heritage. Alongside local favorites like Utica Greens, Chicken Riggies stands as a testament to the rich gastronomic traditions brought over by Italian immigrants who settled in the area. These communities transformed Utica into a true haven for authentic and innovative Italian-American cuisine, creating unique dishes that are celebrated statewide.

While the dish itself is a regional icon, I still credit my mom for perfecting this specific recipe. She instilled in me a passion for cooking and shared countless invaluable tips and techniques that continue to influence my culinary journey. Her kitchen was always the heart of our home, and this dish, along with others like her famous Italian Mac and Cheese, embodies the warmth and generosity she brought to every meal.

The beauty of this recipe lies not only in its sensational flavor but also in its ability to bring people together. It’s a dish that evokes comfort, celebration, and a touch of home. Whether you’re a long-time fan of Chicken Riggies or trying it for the first time, prepare for a culinary experience that is both bold and comforting.

Understanding each ingredient and its role is key to mastering this dish. Here are some detailed notes and practical substitutions to help you achieve the perfect Spicy Chicken Riggies:

• Hot Cherry Peppers: These peppers are fundamental to the dish’s signature heat and tangy flavor. For those who prefer a milder profile, feel free to substitute with sweet cherry peppers. It’s crucial to ensure all seeds are removed, especially from hot varieties, as they carry the most capsaicin. The bright, slightly acidic kick of cherry peppers is what distinguishes this riggies recipe from many other spicy pasta dishes.
• Chicken Breast: For the best texture and flavor in this pasta, seared chunks of boneless, skinless chicken breast are highly recommended. Chicken breast cooks quickly and remains tender when properly seared, absorbing the sauce beautifully. While I don’t typically add chicken to most pasta dishes (with exceptions like my Creamy Chicken Parmesan Pasta), it truly shines here. Chicken thighs, while flavorful, can be a bit too fatty and might alter the desired consistency of the sauce. If you must use thighs, trim excess fat thoroughly.
• Calabrian Chili Peppers: These potent Italian chili peppers add an exquisite depth of heat and a smoky, fruity nuance to the sauce. Adding them with the shallots and garlic ensures their flavor infuses throughout the base. If Calabrian chili peppers are not available, crushed red pepper flakes make an excellent substitute. Start with a smaller amount and add more to taste, as their heat level can vary.
• Cherry Pepper Juice: Do not underestimate the power of this liquid gold! The brine from the hot cherry peppers is packed with flavor and heat, amplifying the dish’s spicy character. I always recommend adding a splash when deglazing with wine, as it melds wonderfully with the other aromatics. Taste the juice first – some brands are significantly spicier than others – to adjust the quantity to your preferred heat level.
• White Wine: A dry, crisp white wine like Sauvignon Blanc is ideal for deglazing the pan and adding a layer of sophisticated flavor. Its acidity helps to cut through the richness of the cream and the heat of the peppers. Avoid overly sweet wines, as they can unbalance the sauce. If you prefer to cook without alcohol, a good quality chicken or vegetable broth can be used as a substitute, though it will slightly alter the flavor profile.
• Rigatoni Pasta: The choice of pasta is not arbitrary. Rigatoni, with its wide, ridged tubes, is perfect for catching and holding the thick, creamy sauce and small pieces of chicken and peppers. This ensures that every bite is bursting with flavor. While other tube-shaped pastas like ziti or penne could work, rigatoni offers the best sauce-to-pasta ratio. Always cook your pasta al dente for the best texture.
• Crushed Tomatoes: The foundation of any great Italian-American sauce. Opt for high-quality crushed tomatoes, preferably San Marzano, for the best flavor. They provide a sweet, acidic base that complements the peppers and cream. Avoid diced tomatoes, which can make the sauce chunky, or tomato paste alone, which lacks the fresh tomato flavor.
• Heavy Cream: This is what brings the “creamy” to the “creamy spicy.” Full-fat heavy cream is essential for achieving the rich, velvety texture that balances the spice. Do not substitute with half-and-half or milk, as they will curdle and won’t provide the desired richness. Add it at the very end, off the heat, to prevent curdling and maintain its smooth consistency.

*Please refer to the complete list of ingredients and precise measurements in the recipe card at the bottom of this article.

Step 2: Sear the Chicken to Golden Perfection. Heat a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add one tablespoon of olive oil. Once hot, carefully add the seasoned chicken pieces to the pan, ensuring there is plenty of space between each piece. It’s crucial not to overcrowd the pan; otherwise, the chicken will steam instead of sear, resulting in tough, grey meat. Searing in batches creates a beautiful golden-brown crust and locks in the juices, contributing to tender chicken.

Step 3: Complete the Searing Process. For three chicken breasts, you will likely need to sear the chicken in about four separate batches. Add additional olive oil as needed between batches to maintain the proper searing temperature. Sear each side of the chicken pieces for approximately two minutes, or until they develop a rich golden-brown color. Once seared, remove the chicken from the pan and set it aside on a plate; it will finish cooking in the sauce later.

Step 4: Sauté the Aromatics. Reduce the heat to medium in the same saucepan, retaining any flavorful fond (browned bits) left from the chicken. Add another tablespoon of olive oil. Add the chopped shallots and sauté for about five minutes, stirring occasionally, until they become soft and translucent. This gentle cooking extracts their sweet, oniony flavor without burning.

Step 5: Infuse with Garlic and Chili. Stir in the minced garlic and sauté for an additional one to two minutes, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter. Immediately stir in the Calabrian chili peppers, ensuring they are thoroughly combined with the shallots and garlic. This step is crucial for building the complex spicy base of your sauce.

Step 6: Build the Spicy Base. Add the chopped cherry peppers, the flavorful cherry pepper juice, and the white wine to the pan. Bring the mixture to a gentle simmer and let it reduce for three to five minutes, until the liquid has reduced by about half. This reduction process concentrates the intense spicy and tangy flavors, forming the core character of your sauce. The aroma filling your kitchen will be incredible at this stage!

Step 7: Introduce the Tomatoes. Once the spicy base has reduced, pour in the can of crushed tomatoes. Stir vigorously until all the ingredients are thoroughly combined and the sauce appears homogenous. Bring the tomato sauce to a gentle simmer. At this point, add one teaspoon of salt. Taste and adjust seasoning as necessary, keeping in mind the saltiness of the cherry pepper juice.

Step 8: Simmer and Cook the Pasta. Carefully add the seared chicken pieces back into the simmering sauce. Allow the sauce to simmer for twenty minutes, stirring occasionally to prevent sticking and ensure even cooking. This simmering period allows the chicken to finish cooking through and absorb the incredible flavors of the sauce. Meanwhile, about ten minutes before the sauce is done, bring a large pot of heavily salted water to a rolling boil and add the rigatoni, cooking until al dente according to package directions.

Step 9: Finish with Creamy Richness. Once the sauce has simmered and the chicken is cooked through, remove the saucepan from the heat. This is a critical step to prevent the cream from curdling. Pour in the heavy cream and stir continuously until it is completely incorporated into the sauce. Watch as the sauce transforms into a beautiful, creamy pink color, signaling that it’s ready to be combined with the pasta.

Chef’s Pro-Tips for the Best Spicy Chicken Riggies

1. Taste and Adjust Cherry Pepper Juice: The spice level of cherry pepper juice can vary significantly between brands. Before adding a large quantity to your sauce, always taste a small amount with your fingertip. This allows you to gauge its heat and adjust the amount you add to achieve your desired spice level. Remember, you can always add more, but you can’t easily take it away!
2. Sear Chicken in Batches: Overcrowding the pan when searing chicken is a common mistake. It lowers the pan’s temperature, causing the chicken to steam rather than develop a golden-brown crust. Searing in smaller batches ensures the chicken gets a beautiful sear on all sides, resulting in a juicier, more flavorful chicken that holds up well in the sauce. Patience here truly pays off!
3. Don’t Rush the Reduction: The step where you reduce the white wine and cherry pepper juice is vital for developing deep, concentrated flavors. Allow it to simmer gently until it reduces by about half. This process evaporates the alcohol and intensifies the spicy, tangy notes, creating a more complex and satisfying sauce base.
4. Cook Pasta Al Dente: Since the pasta will be tossed with the hot sauce, it will continue to cook slightly. Aim for a perfect al dente texture – firm to the bite but not hard. This prevents the pasta from becoming mushy and ensures it absorbs the sauce beautifully, rather than becoming waterlogged.

Spicy Chicken Riggies Recipe FAQs

If you’re someone who lives for a flavorful kick, then Spicy Chicken Riggies is undoubtedly the dish for you. This recipe offers a customizable heat level – pile on more Calabrian peppers and a generous pour of hot cherry pepper juice if you’re ready to truly crank up the intensity. It’s guaranteed to make you sweat in the best way possible, delivering a truly exhilarating culinary experience.

However, if your palate leans towards a slightly milder, yet equally satisfying, pasta experience, we recommend trying our comforting Pasta alla Norma or our delightful Artichoke Pesto Pasta for a different but equally delicious Italian-inspired meal.

Spicy Chicken Riggies

Vincent DelGiudice