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Chicken Riggies

A classic Utica, New York pasta bake featuring tender chicken, rigatoni, and a creamy-spicy tomato sauce topped with melty mozzarella and Parmesan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts, cut into bite-sized chunks
  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 large bell peppers red and/or green, chopped into chunks
  • 4 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 can 6 ounces tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1 cup whole milk or heavy cream
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Equipment

  • Large pot
  • colander
  • Large skillet or Dutch oven
  • Wooden spoon
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the rigatoni and cook 2 minutes less than package directions. Drain and set aside.
  3. Pat chicken chunks dry, season with salt and black pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 3–4 minutes per side until golden; transfer to a plate.
  5. In the same skillet, sauté diced onion and bell peppers over medium heat for 5 minutes until softened.
  6. Add minced garlic; cook 1 minute. Stir in tomato paste and cook another minute to caramelize.
  7. Pour in crushed tomatoes, Italian seasoning, and red pepper flakes. Return chicken to the skillet and simmer 5 minutes.
  8. Remove skillet from heat and stir in the milk or cream. Taste and adjust salt and pepper.
  9. Add cooked rigatoni to the sauce; fold gently to coat evenly.
  10. Transfer mixture to a 9x13 inch baking dish. Combine mozzarella and Parmesan; sprinkle evenly over the top.
  11. Bake at 375°F (190°C) for 20–25 minutes until cheese is melted and lightly golden and sauce is bubbling at the edges.
  12. Let stand 5 minutes before serving.

Notes

Undercook the pasta slightly so it finishes perfectly al dente in the oven. Letting the dish rest after baking keeps the sauce from being watery when served.