• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 6

Chicken Riggies

  • Recipe Submitted by on

 Ingredients List

  • 16 ounces rigatoni pasta
  • 1 bottle Classico Riserva Roasted Garlic Pasta Sauce
  • 1/2 cup heavy cream
  • 1 1/2 pounds boneless skinless chicken breast cut into 1 inch pieces
  • 1 cup of thinly sliced onion
  • 1 cup of thinly sliced red bell pepper
  • 4-6 hot cherry peppers sliced (amount depends on your heat preference)
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • freshly grated parmesan cheese for serving optional


In a large pan heat 1 tablespoon of oil over medium high heat. Add the onion and bell pepper and season to taste with salt and pepper. Cook for 5-7 minutes or until vegetables have browned and softened. Stir in the cherry peppers and remove the mixture from the pan.
Bring a large pot of salted water to a boil. Place the rigatoni in the water and cook according to package directions.
Wipe the pan out with a paper towel and heat the remaining tablespoon of olive oil over medium high heat. Add the chicken and season generously with salt and pepper.
Cook, stirring occasionally, until chicken is browned and cooked through, 6-8 minutes.
Add the pepper mixture back to the pan with the chicken. Pour the pasta sauce over the chicken mixture and stir to coat. Bring the sauce mixture to a simmer; add the heavy cream and stir until incorporated into the sauce mixture. Simmer for 3-4 minutes.
Drain the pasta and return it to the pot. Pour the chicken and sauce mixture over the pasta and toss to coat. Sprinkle the parsley over the top and serve with parmesan cheese if desired.

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