Chicken Riggies

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Quick Bite

Chicken Riggies are a Utica pasta dish made with rigatoni, chicken, hot and sweet peppers, and a spicy tomato-cream sauce. They are saucy, fiery, cheesy, and pure Central New York comfort.

History

Chicken Riggies are strongly associated with Utica and the Mohawk Valley. Like many great regional dishes, the exact inventor is debated, but the dish became a Central New York icon through Italian-American restaurants, local family recipes, and the region’s love of hearty red-sauce cooking.

The name comes from rigatoni, or “riggies,” the pasta that anchors the dish. The sauce usually includes chicken, sweet peppers, hot cherry peppers, onions, garlic, wine, tomato sauce, cream or cheese, and plenty of Romano. It is rich, spicy, and built for people who believe pasta should have personality.

Restaurants around Utica and nearby towns helped spread the dish, with Chesterfield’s often playing a major role in the story. Over time, chicken riggies became more than a menu item — they became a local identity marker.

Today, there are competitions, family debates, restaurant loyalties, and endless variations. Some versions are creamier, some are redder, some are hotter, and everyone has a favorite.

Fun Facts

• “Riggies” means rigatoni.
• Hot cherry peppers are one of the signature ingredients.
• Utica has celebrated the dish with chicken riggies competitions and events.

Where to Try

Chesterfield’s Tavolo Utica, New York
A major name in the chicken riggies story, serving a version with chicken, sweet and hot peppers, onions, Romano, white wine, and spicy marinara.

Teddy’s Restaurant Rome, New York
A Central New York favorite known for chicken riggies and hearty local comfort food.

Georgio’s Village Café New Hartford, New York
A Utica-area Italian restaurant serving chicken riggies with sweet and hot peppers, Romano, onions, and a spicy pink white-wine sauce.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Chicken Riggies Serves: 6 Prep: 15 minutes Cook: 25 minutes Difficulty: Easy Style: Utica / Central New York Pasta

Ingredients

• 1 pound rigatoni
• 1 ½ pounds boneless chicken breast or thighs, diced
• 2 tablespoons olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 cup sliced sweet peppers
• ½ cup sliced hot cherry peppers
• ½ cup dry white wine
• 2 cups marinara sauce
• 1 cup heavy cream
• ½ cup grated Romano cheese
• Salt and black pepper, to taste

Instructions

1. Cook the pasta: Cook the rigatoni until just shy of al dente. Drain and set aside.
2. Season the chicken: Season the chicken with salt and pepper.
3. Brown the chicken: Heat olive oil in a large skillet and brown the chicken. Remove to a plate.
4. Cook the vegetables: Add onion, garlic, sweet peppers, and hot cherry peppers to the skillet. Cook until softened.
5. Add wine: Add white wine and simmer for 1 to 2 minutes.
6. Make the sauce: Stir in marinara sauce and heavy cream.
7. Finish the chicken: Return the chicken to the sauce and simmer until cooked through.
8. Add pasta and cheese: Add the rigatoni and Romano cheese.
9. Toss and serve: Toss until the pasta is coated and the sauce clings to the riggies.

Traditional note: To make it more traditional, use rigatoni, chicken, hot cherry peppers, sweet peppers, tomato sauce, cream or Romano, and white wine. The sauce should be spicy, creamy, and generous.

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