Spicy Chicken Riggies Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6 Servings
Ingredients
  • 1 pound rigatoni
  • 4 tablespoons olive oil, divided
  • 1 ½ pounds boneless, skinless chicken breast, cut into 1 ½-inch pieces
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 large red bell pepper, diced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • ½ cup sliced drained hot cherry peppers
  • ½ cup heavy cream
Directions
  1. Bring a large pot of salted water to a boil, add the rigatoni, and cook according to package directions. Drain the pasta and set aside.
  2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and sprinkle ½ teaspoon salt and ¼ teaspoon pepper onto the meat. Cook, stirring occasionally, until the chicken is completely cooked through. Transfer to a plate and set aside.
  3. Add the remaining 2 tablespoons of olive oil to the same skillet, followed by the bell pepper, onion, garlic, and remaining salt and pepper. Cook, stirring frequently, until the vegetables soften, about 5-6 minutes.
  4. Add the crushed tomatoes and cherry peppers to the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  5. Mix in the cream until combined. Add the chicken and pasta and stir until coated. Top with Parmesan and parsley if desired, and serve.