I decided to be unhealthy and use the heavy cream and boy am I glad I did! This was really good. The only change I made to the original recipe was to add some fresh mushrooms. Served it with a small Caesar salad and Texas toast. The whole family loved it!

So much fat and calories so you can't eat this all the time, but it is very good! The roasted bell peppers added lots of flavor and everyone loved it!

Exellent Recipe however, I have made a few modifications. I use fresh peppers. red and yellow for color. I also include 3 or 4 jalipino peppers for some kick. Instead of the called for amount of marinara I use a 28oz can of crushed tomatoes or my favriot, Dom Peppinos

This was an easy, inexpensive dish. The flavor was very subtle. I used less than a pint of cream and next time I would use even less.

I really enjoyed this recipe! I cut it in half, which, when I used Allrecipes conversion, wasn't quite perfect, but it was still delicious. I added some chicken stock to keep it from drying out. Note: when you cook your pasta al dente, it will absorb the cooking liquid, so you may want to leave your sauce a little runny. I served this with a side salad and homemade rolls. Hubby had seconds (and thirds).

Great recipe that my whole family enjoys.

Very good...having never had Chicken Riggies before, I wasn't sure what to expect, but really enjoyed the pink sherry cream sauce (we love pink vodka sauce, and this was similar) combined with the peppers. I did add both sweet red pepper strips as well as hot banana pepper rings. Yummy!

This sounds great but without hot peppers it just isn't chicken riggies.

I used shrimp instead of chicken, and just added it in at the last five minutes of cooking. I also used half-and-half instead of heavy cream, letting it reduce for about 10-15 minutes on medium heat until thickened. Both modifications worked out very well and have no effect on my rating. However, authentic chicken riggies are supposed to be spicy! This had some flavor (although, granted, not much), but not the flavor any riggies I've had in upstate NY did. I dumped in half a bottle of hot sauce before I was satisfied.

This was a very good meal, awesome flavor. We did it low fat so we left out the cream sauce and butter. We served it over asparagus which really gave it great color. Totally a do-again meal.

great recipe, great to make for company. wonderful flavor and richness.

Having never heard of Chicken Riggies, I tried this recipe on faith. Outstanding! I followed it exactly (okay, I don't actually measure anything, but still...). There was more sauce than I expected, so I served it up in a bowl with a spoon. When I commented that I thought I would use less liquid next time, my husband said he liked it the way it was!

Very good. I used evaporated milk instead of cream. I think next time I will substitute chicken broth for the sherry. It left a funny after taste in my humble opnion.

Used fresh red pepper and fresh onion slices. Added about 1/4 cup instant mashed potato flakes to thicken. Honey loved it, me too!

We loved this recipe. I do try to make all new reciepes as written but, I didn't have any shallots so I used red onion. I didn't add the sherry either(I just don't like it). I did add some mushrooms buttons and they were a nice addition. After adding all the cream it was a bit runny, I tried to cook it down but it needed to be thickend a bit with corn starch. After that it was perfect. I will make this again and boy does it make enough, I bet at least 8 servings! Thanks.

This recipe was very good, but I had to tweak it a little for my personal preference. The sauce seemed very runny so I added Parmesan Cheese to thicken it up. We liked it so much that I added it to the recipe permanently. Overall a good recipe that I will use again.