Ingredients with Measurements:
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and vegetables
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
4. In the same skillet, add onion, garlic, red and green bell peppers, dried basil, dried oregano, and red pepper flakes. Cook until vegetables are tender, about 5-7 minutes.
5. Add chicken broth to the skillet and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until liquid is reduced by half, about 5 minutes.
6. Add heavy cream and Parmesan cheese to the skillet and stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
7. Add cooked rigatoni and chicken to the skillet and stir until everything is well coated with sauce.
8. Transfer mixture to a 9x13 inch baking dish and bake for 20-25 minutes, or until bubbly and golden brown on top.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 620
- Fat: 32g
- Carbohydrates: 47g
- Protein: 38g
- Sodium: 690mg
- Sugar: 5g
Substitutions for ingredients:
- Instead of rigatoni pasta, you can use any other short pasta such as penne or ziti.
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the skillet with the vegetables.
- Use spicy Italian sausage instead of chicken for a spicier version.
- Add a can of diced tomatoes to the skillet with the vegetables for a more tomato-based sauce.
Tips and tricks:
- Make sure to cook the pasta until al dente so it doesn't become mushy when baked.
- You can make the sauce ahead of time and store it in the refrigerator until ready to use.
- If the sauce is too thick, you can add more chicken broth or milk to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the baked chicken riggies in individual serving dishes for a more elegant presentation.
- Garnish with chopped fresh parsley or basil for a pop of color.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, you can simmer it on the stove until it thickens up.
- If the pasta is too dry, you can add more sauce or a splash of chicken broth to moisten it.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chicken riggies is a popular dish in central New York, particularly in the Utica area. It is believed to have originated in the 1980s and has since become a staple in local Italian-American cuisine.
Flavor profiles:
- Creamy, savory, slightly spicy
Serving suggestions:
- Serve with a glass of red wine, such as Chianti or Pinot Noir.
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