spicy chicken rigatoni (chicken riggies)

spicy chicken rigatoni (chicken riggies)
  • 1 (16 ounce) box rigatoni pasta
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced, or more to taste
  • 1 large shallot, chopped
  • 3 boneless chicken thighs, cut into small pieces, or more to taste
  • 5 fresh cherry peppers, thinly sliced, or more to taste
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup dry sherry
  • 1/2 cup whole milk
  • 1 small bunch fresh basil leaves, torn


  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  2. Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.
  3. Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.
  4. Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.
  5. Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.

08/09/2019
spicy chicken rigatoni (chicken riggies), recipe PT15M PT1H 5 455 calories

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