Chef John's Chicken Riggies

Chef John's Chicken Riggies

Chef John 22734

"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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1 h 35 m servings 1055 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1055 kcal
  • 53%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 110.4g
  • 36%
  • Protein:
  • 56.6 g
  • 113%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1242 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Any jarred or fresh peppers will work, but cherry peppers are a good choice.



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 w...

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.

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 ...

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.

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 ...

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 ...

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 searc...

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

CHANGES; 1/4 lb sweet Italian sausage !/2 onion. 1/4 red pepper chopped and semi cooked in the microwave.. 4 boneless chicken thighs. 14 oz can diced tomatoes w/o much juice,( pureed tomatoes ...