Chef John's Chicken Riggies Recipe -
Chef John's Chicken Riggies Recipe
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Chef John's Chicken Riggies
Watch how to make an amazing pasta sauce with chicken and sausage. See more

Chef John's Chicken Riggies

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
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  • Cook's Note:
  • Any jarred or fresh peppers will work, but cherry peppers are a good choice.

Reviews More Reviews

Oct 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 will be making it regularly. If you haven't been to Chef Johns blog Foodwishes go there and watch hm make this recipe, I have been cooking for 30 years and still I find his videos helpful! Thanks again Chef John

Oct 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.

Jan 03, 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 norm, this fit the bill and will become a regular dish in my house. I followed the recipe pretty close except doubled the meat. I used pepperoncinis and sweet yellow bell peppers (on-hand). Asiago and Romano cheeses. Marsala can make some dishes a little too sweet for my blood so I used Merlot. It came out GREAT. It was my 1st Chef John but wont be my last.

Dec 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.

Mar 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 sausage. Will make again. I didn't have any olives, but I think they would have made a good addition.

Jan 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 recipe is awesome and I will continue to make it again and again!

Apr 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 search using a search engine shows numerous versions based on ‘tweaks’ by different cooks). Used red, yellow and orange sweet peppers, along with 2 jalapenos. The creamy tomato sauce was spicy with moderate heat for our tastes. The sauce seemed to be about the right consistency in step 2 when it called for adding water if needed. The water was not added to avoid a runny sauce (btw, the video version is correct but the AR edited written version is in error by saying to add water to thicken the sauce as it will thin it). After adding the pasta in the final step, what liquid existed in the sauce was quickly absorbed. Next time, I would add 1-1/2 cups chicken broth and not be concerned about the sauce looking runny in step 2. This is another excellent recipe by Chef John.

Mar 22, 2013

This is very good. It’s not a quick recipe, but worth the wait.


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  • Calories
  • 1055 kcal
  • 53%
  • Carbohydrates
  • 110.4 g
  • 36%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 41.1 g
  • 63%
  • Fiber
  • 8.1 g
  • 33%
  • Protein
  • 56.6 g
  • 113%
  • Sodium
  • 1242 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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