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Chicken riggies in a white bowl with Italian bread slices behind it.
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5 from 1 vote

Chicken Riggies Recipe

Chicken Riggies is a one-pot meal that is ready in under an hour. It's perfect for a weeknight meal the entire family will love.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dinner
Cuisine: Italian American
Difficulty Level: Easy
Servings: 6 people
Calories: 549kcal
Author: Louise

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 1½ pounds boneless skinless chicken breasts cut into 2" pieces
  • ½ teaspoon kosher or fine grind sea salt
  • ¼ teaspoon black pepper
  • 1 large sweet or yellow onion ½" dice (about 1 cup total) divided in recipe
  • 1-2 hot cherry peppers about 3-6 slices if they come sliced
  • 4 Tablespoons butter salted or unsalted
  • 1 Tablespoon minced garlic
  • ½ cup cooking sherry or dry white wine
  • 8 ounces rigatoni pasta 2½ cups by volume
  • 2 cups chicken broth
  • 15 ounces crushed tomatoes
  • 1 green bell pepper ½" dice
  • 1 red bell pepper ½" dice
  • ½ cup heavy cream
  • 3-4 ounces shredded parmesan

Seasoning Blend for Chicken Riggies

  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon kosher or fine grind sea salt
  • ½ teaspoon black pepper
US Customary - Metric

Instructions

Prep for recipe

  • Cut the chicken into 2" pieces.
    Dice the onion into ½" dice and separate out ½ of it (about ½ cup).
    Dice the green pepper and red pepper into ½" dice.
    Mince 1 bulb of garlic or about 1 Tablespoon total of minced garlic.
    Measure out the liquid ingredients and the pasta.
    1 large sweet or yellow onion, 1 green bell pepper, 1 red bell pepper

Sauté

  • Heat the inner pot of the NInja Foodi or Instant Pot on high sear/sauté. Add 1 Tablespoon of oil and let that heat up for 1-2 minutes.
    Add the chicken, ½ cup of diced onion ½ teaspoon kosher or sea salt, and ¼ teaspoon black pepper. Stir and Sauté for 2-3 minutes.
    1 Tablespoon olive oil, 1½ pounds boneless skinless chicken breasts, ½ teaspoon kosher or fine grind sea salt, ¼ teaspoon black pepper
  • Add the hot cherry peppers and the butter. Once the butter has started to melt, add the minced garlic and stir. Sauté for 1 minute.
    1-2 hot cherry peppers, 4 Tablespoons butter, 1 Tablespoon minced garlic
  • Deglaze the pot with sherry (or chicken broth) and scrape along the bottom of the pot to loosen any brown bits stuck on the bottom.
    Add the rigatoni pasta, seasoning blend, and chicken broth. Stir and press the pasta down as much as possible. All of it will not be under the broth and that is fine.
    ½ cup cooking sherry or dry white wine, 8 ounces rigatoni pasta, 1 Tablespoon Italian Seasoning, 1 teaspoon kosher or fine grind sea salt, ½ teaspoon black pepper, 2 cups chicken broth

Pressure Cook

  • Pour the crushed tomatoes on top, and DO NOT STIR.
    Place the lid on the pressure cooker. Turn the valve to seal. Set the pressure cooker to high for 2 minutes.
    When the time is up, move the valve to vent and immediately release the pressure. When all the steam has been released, open the lid.
    Don't worry that the pasta looks undercooked and liquidy. That all gets taken care of in the final step of the recipe.
    15 ounces crushed tomatoes

Finishing Touches

  • Turn the pressure cooker back on sear/sauté on medium-high and add the diced red peppers, green peppers, and the remaining ½ cup of diced onions. Stir and simmer for about 3 minutes or until the vegetables are the texture you like.
  • Add the cream and shredded cheese. Stir and close the lid. Turn the Foodi off. Let it sit for 5-10 minutes to thicken up.
    Serve and garnish with fresh basil and shredded parmesan cheese if desired.
    ½ cup heavy cream, 3-4 ounces shredded parmesan

Notes

Stovetop Directions
  • Heat a large skillet or dutch oven on medium-high heat for a few minutes. Add the oil, chicken pieces, and onions. Sauté for about 2-3 minutes. Add the butter and garlic and sauté 1 minute.
  • Add the sherry and scrape the bottom of the pan to loosen any brown bits from sautéing the chicken.
  • Put the noodles and 2 cups of chicken broth into the pan or pot. Bring it to a boil and then reduce to a simmer and cover with a lid.
  • Cook the pasta for about 8 minutes or until it is slightly undercooked. Add more chicken broth if needed, the pasta should be simmering in liquid for most of the cook time.
  • You should have about ½-1 cup of liquid when the pasta is done cooking. Add the crushed tomatoes and rest of the vegetables and simmer for a few minutes. Add the cream and cheese and stir. Let simmer on low heat until the dish has thickened.

Nutrition

Serving: 1.5cups | Calories: 549kcal | Carbohydrates: 41g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 1439mg | Potassium: 906mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1534IU | Vitamin C: 52mg | Calcium: 252mg | Iron: 3mg