Utica Chicken Riggies Recipe

Name: Utica Chicken Riggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 2 1/2 lbs chicken breasts (I usually use three to four chicken breasts); 8 ounces baby bella mushrooms, sliced; 1 green pepper, chopped; 1 -2 jarred hot pepper, chopped; 1 onions or 2 -3 shallots, chopped; 2 cups water; 2 tablespoons chicken bouillon or 2 chicken bouillon cubes; 1 cup tomato sauce; 1/2 pint heavy cream; 1 teaspoon paprika; 1 teaspoon parsley; salt and black pepper; crushed red pepper flakes (if you want it hot); 1/2 cup black olives, sliced; 1 lb rigatoni pasta, cooked and drained

Servings: persons

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

1
In a large pot melt butter and then add chicken.
2
Cook chicken over medium heat just until they begin to turn white.
3
Add mushrooms to chicken and cook for 5 minutes.
4
Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
5
Add water, bullion, tomato sauce, heavy cream, and spices.
6
Bring to a boil, cover and simmer for 20 min, stirring occasionally.
7
Add olives and simmer for 5 minutes.
8
In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
9
Add corn starch to sauce, stirring continuously until it thickens.
10
If it is very runny just let stand to thicken.
11
Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

1097

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons butter, 2 1/2 lbs chicken breasts (I usually use three to four chicken breasts), 8 ounces baby bella mushrooms, sliced, 1 green pepper, chopped, and more.

Yes, Utica Chicken Riggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Utica Chicken Riggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions