If you know, you know.
I'm originally from Upstate New York, and Chicken Riggies are a HUGE deal back home.
It's one of those dishes that feels like home. You'll find different versions at family dinners, restaurants and parties, and everyone seems to have their own favorite way of making it.
Creamy, a little spicy, ridiculously comforting and perfect for a cold night.
If you've never had Chicken Riggies, consider this your official introduction.
YOU'LL NEED:
1 lb rigatoni
3 large chicken breasts
¼ cup chopped jarred jalapeños
1 tsp minced garlic
1 jar tomato sauce
2 cups heavy whipping cream
2 tbsp olive oil
Salt and pepper to taste
About 2 cups reserved chicken cooking liquid
½ cup reserved pasta water
Parmesan, optional
HOW I MAKE THEM:
1. Cook the pasta.
Cook your rigatoni in salted water until just al dente. Before draining, reserve about ½ cup of pasta water.
2. Cook the chicken.
Boil the chicken breasts until cooked through. Remove them from the pot, chop into bite-sized pieces and reserve about 2 cups of the cooking liquid.
3. Start the sauce.
In a large skillet, warm the olive oil over medium-low heat. Add the garlic and cook until fragrant, then stir in the chopped jalapeños.
4. Make it creamy.
Pour in the tomato sauce and heavy cream and bring everything to a gentle simmer.
Add the chicken and some of the reserved chicken cooking liquid. Let everything simmer gently for about 20 to 30 minutes, stirring occasionally, until the flavors come together. Adjust the liquid as needed.
5. Bring it all together.
Add the rigatoni and stir until every piece is coated. Use a splash of pasta water if needed to adjust the consistency.
Finish with parmesan if you like, pour yourself something good and enjoy.
Basically, Upstate New York comfort food in a bowl.
And if you make these, please report back. I am emotionally invested.
