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My review
Chef John's Chicken Riggies
Chef John
"This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers."
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Ingredients
1 h 35 m servings 1055 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
- Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
- Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
- Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
Footnotes
- Cook's Note:
- Any jarred or fresh peppers will work, but cherry peppers are a good choice.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 1055 calories; 41.1 g fat; 110.4 g carbohydrates; 56.6 g protein; 168 mg cholesterol; 1242 mg sodium. Full nutrition
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Reviews
Read all reviews 126159 Ratings
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Most helpful positive review
10/21/2012
I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I w...
Most helpful critical review
8/28/2016
I figured I would try this recipe to switch my usual riggie recipe up a bit, figured the sausage and Marsala wine would be an interesting twist. Boy, was I wrong. The sausage overpowers everythi...
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10/21/2012
I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I w...
1/3/2013
I RARELY give a 5 star rating. I'm not a picky person but to me 5 star signifies top restaurant quality, and THIS dish does that. I was searching for a chicken based pasta dish that was not the ...
4/22/2013
Very good overall with excellent flavor. We followed the recipe as written since we’ve not eaten chicken riggies before and wanted to taste something resembling the local version (an image searc...
10/22/2012
Fantastic Recipe. I slightly changed it b/c I don't like mushrooms or olives, so I added a jalapeno & half a red & green bell pepper. Extremely tasty.
8/15/2014
i am a prepper. I prep all the ingredients and then start cooking. I didn't have marsala so I used white wine and therefore got the wine and the water mixed up and put the water in when the wi...
3/25/2013
Really good, and the leftovers were excellent too. Chef John tends to season a little hotter than my family likes, but easy enough to add a little less hot peppers and I also used mild italian ...
12/21/2012
Chef John does it again. Awesome dish. Family loved it. I made it as written and used some of my peppers/chilis in my garden.
1/24/2013
I am from Central NY (Syracuse, specifically) and Chicken Riggies is something my family makes every time I am home, because as Chef John says, you don't see this on a menu anywhere else. This ...
12/9/2015
Tried it two ways. Exactly as written and found it a little spicy and rich. In the second attempt I did not add hot peppers and subbed a half can of Carnation milk for the heavy cream. It taste...