Have you ever heard of chicken riggies? If not, you’re missing out! Chicken riggies is a famous dish from Utica, New York, that has gained a cult-like following over the years.
It’s the subject of this article that we’ll talk about what chicken riggies are, where they came from, how to make them, and why people love them so much. Find out more about this tasty dish by reading on!
What Are Chicken Riggies?
Chicken riggies are a pasta dish made with chicken rigatoni pasta and a spicy cream- or tomato-based sauce. The sauce usually contains hot peppers like cherry peppers, which give it a kick of heat and a signature orange-ish color. Other common ingredients include onions, garlic, and red bell peppers.
In some versions, mushrooms, tomato sauce or paste, white wine, olive oil, Parmesan cheese, and Italian spices like oregano, basil, and parsley are also added. The rigatoni shells are cooked until they are al dente, and then they are mixed with the sauce that has chicken and vegetables in it.
The sauce makes the dish smooth and creamy, and the hot peppers add nice pops of heat. The rigatoni holds the hearty sauce well and goes well with the soft chicken chunks.
Where Did Chicken Riggies Originate?
Chicken riggies were created in Utica, New York, a city located in the state’s Mohawk Valley region. They were invented at a local restaurant in the 1940s or 1950s. The exact inventor is disputed, but two likely candidates are the Chesterfield Restaurant (now Tavolo) and Johnnie’s Pizzeria.
The name comes from rigatoni – the pasta used – shortened to “riggies.” The chicken was a natural addition that made the dish into a hearty, protein-packed meal.
Chicken riggies have since become a signature Utica area dish, with many local restaurants featuring their own variations. You’ll also find them at church dinners, fundraisers, and family gatherings around Utica.
Traditional Chicken Riggies Recipe and Ingredients
While recipes can vary somewhat, a traditional chicken riggies dish contains the following core ingredients:
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Rigatoni pasta – Large, tube-shaped pasta shells that hold the sauce nicely.
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Chicken – Bite-size chunks of boneless, skinless chicken breasts or thighs.
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Onion – Finely diced yellow or white onions.
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Peppers – Usually a mix of spicy peppers like cherry peppers, and sweet ones like red bell peppers.
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Tomato sauce – Provides richness and bold flavor.
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Cream – Heavy cream, half and half, or even sour cream to make a creamy sauce.
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Olive oil or butter – For sautéing the veggies.
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Garlic – Minced or crushed garlic cloves.
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Parmesan cheese – Adds a tasty, cheesy accent.
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Italian seasonings – Oregano, basil, parsley.
The riggies pasta is cooked al dente while the chicken and veggies are sautéed until the chicken is cooked through. The tomato sauce and cream are added to make the signature sauce.
Once the pasta is drained, the chicken veggie sauce is tossed with the rigatoni before serving. Grated Parmesan on top is the perfect finishing touch.
Regional Variations to Chicken Riggies
Part of the charm of chicken riggies is that every chef puts their own spin on the dish. Some variations you may encounter include:
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Mushrooms – Sliced white or brown mushrooms add earthiness.
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Hot peppers – The type, quantity and prep of the spicy peppers changes. Some use jalapenos or crushed red pepper flakes.
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Sweet peppers – Red, yellow or orange bell peppers add color and mild sweetness.
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Olives – Sliced black olives provide a briny, tangy contrast.
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Wine – White wine boosts the flavor complexity.
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Cheese – Ricotta or mozzarella may be mixed into the sauce.
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Herbs – Basil, parsley, oregano, thyme.
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Spices – Paprika, cayenne, crushed fennel seed.
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Protein – Italian sausage, shrimp or veal are sometimes used.
So feel free to get creative with ingredients when making your own chicken riggies! The possibilities are nearly endless.
Why Are Chicken Riggies So Popular?
There are several reasons this regional pasta dish has developed such a cult-like fan base:
It’s Comforting – The creamy, smooth sauce coating the rigatoni and chicken provides a soothing, velvety comfort that warms you from the inside out.
It’s Customizable – With so many potential variations, chicken riggies are endlessly adaptable to individual tastes. You can make it mild or spicy, meaty or vegetarian, simple or complex.
It’s Satisfying – With protein-packed chicken, hearty pasta, and roasted veggies in a rich sauce, chicken riggies make for a deeply satisfying meal any time of day.
It’s Nostalgic – For those familiar with the dish, it often stirs up fond memories of family dinners, church potlucks, or mom’s signature recipe.
It’s Distinctive – From the fun name to the unique combo of ingredients, chicken riggies have forged their own identity as a specialty regional dish.
It Tastes Amazing! – At the end of the day, people crave chicken riggies because they have an undeniably incredible flavor.
How to Make Your Own Chicken Riggies
Want to give this sensational pasta dish a whirl in your own kitchen? Here are some tips:
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Seek out rigatoni pasta – the ridged, tube-shaped noodles are essential. Regular pasta won’t have the same texture.
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Use flavorful chicken – Boneless thighs or breasts work well. Pound them to evenly thick pieces.
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Sauté the veggies – Onion, peppers, garlic, etc. should be sautéed until softened and fragrant.
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Simmer the sauce – Let the sauce simmer so the flavors develop and meld together.
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Toss it all together – Mixing everything together while hot allows flavors to mingle. The rigatoni will soak up the sauce nicely.
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Garnish with grated parm – A shake of grated Parmesan over each serving adds a tasty finishing touch.
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Make it your own – Don’t be afraid to customize to your tastes once you master the classics!
Where to Enjoy Chicken Riggies in Utica, NY
If you find yourself in the Utica area, be sure to visit one of these spots to try authentic chicken riggies:
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Papa Bear’s – A casual spot with hearty portions and rave reviews. Try their famous Chicken Riggies Pasta Bake.
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Delmonico’s Italian Steakhouse – Upscale takes on chicken riggies alongside steaks and seafood.
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The Tailor and the Cook – Creative gourmet versions at this eclectic downtown spot.
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Grimaldi’s – Traditional preparations served in an old-school Italian joint.
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Utica’s Café Classico – Chicken riggies paired with fresh Utica greens make a local favorite.
Now that you’re a chicken riggies expert, it’s time to get cooking! This regional specialty is sure to satisfy pasta lovers and comfort food fans alike. The next time you crave something delicious and distinctive for dinner, give chicken riggies a try. Just be prepared for it to become a new staple in your home kitchen rotation.
Rigatoni, chicken, and hot cherry peppers took Italian ingredients and created a beloved American dish across a large part of New York State.
Like many newcomers to Central New York State, Carlos Moran was puzzled when he first saw “chicken riggies” on a restaurant menu.
“I asked the server, ‘What is chicken riggies?’” says the California native, confessing that he initially mispronounced the name “ree-gees,” like the Bee Gees, the popular 1970s musical group.
The server quickly set him straight. Here in New York’s Mohawk Valley, riggies (rhymes with piggies) is short for rigatoni. And chicken riggies, in particular, refers to the pasta and poultry cooked together in a creamy, spicy, pink-tinted tomato sauce. It is a regional specialty, endemic to Oneida County, a long-standing Italian-American enclave, but somewhat rarely found outside of the I-90 corridor.
Little did Moran know this cutesy named, local pasta dish would soon be his key to success. “This is happy food,” says Moran, now the owner of that restaurant, Teddy’s in Rome, NY, which has since become a destination for chicken riggies fans. A sign at the entrance reads: “I love you more than chicken riggies (but please don’t make me choose).”
As New World food adaptations go, chicken riggies are a relatively modern creation. Italian immigrants began moving to the area over a century ago. Chicken riggies have been around for only a few decades.
An associate professor in Syracuse University’s Food Studies Program named Mary Kiernan says, “This is something we never had when we were kids.” “I’m from Central New York, and my father was the first person in his family to be Italian-American. I didn’t know what chicken riggies were until I moved back to the area as an adult.” ”.
The exact origins are unclear, with conflicting anecdotal accounts about which cook gets credit for first combining the common elements of chicken, rigatoni, cheese, tomato, and, most importantly, hot cherry peppers, which give the dish its distinctive kick. In 1989, the former Chesterfield restaurant in downtown Utica said it was the first to serve chicken riggies. Its new name, Chesterfield’s Tavolo, still promotes the “original” recipe.
“Riggies is a very creative dish, if you break it down,” says Kiernan, noting that every ingredient is readily on hand in a typical Italian restaurant. “All these pieces and parts of the chicken riggie recipe could easily have come from other parts of whatever was left from the night before, and it just turned out great.”
Restaurants from Albany to Buffalo now serve their own versions, some adding less common ingredients like mushrooms, olives, and heavy cream.
Kiernan says one of the hallmarks of a well-made bowl of riggies is a good balance between the creamy, the tomato, and especially the hot cherry pepper flavors. “Sometimes the cherry peppers can be too big,” she says. “You want it to be evenly tasted throughout the dish. You don’t want one bite to be chicken and cream sauce and then on the next bite, ‘Whoa, this is rocket hot!’”
Some ill-fated variations even try swapping in a different hot pepper. “I would be so disappointed if you gave me chicken riggies and you gave me jalapeños,” Kiernan says. “You need to stay true to what the recipe is.”
For Moran, discovering chicken riggies came at an opportune time. In 2005, fans of the local foodstuff began planning for the area’s first “Riggiefest,” a charity contest to determine which restaurant serves the best chicken riggies around.
The chef had just left his fine-dining job at the Alexander Hamilton Hotel in Clinton, NY, and stumbled upon Teddy’s, a casual restaurant in nearby Rome, decorated with kitschy teddy bears and portraits of one-time U.S. President Theodore “Teddy” Roosevelt. Then known more for diner fare like burgers and sandwiches, the restaurant also served a fairly basic rendition of chicken riggies. As it happened, the restaurant was looking to hire a kitchen manager.
Moran decided to put his culinary chops to use, taking the job, refining the restaurant’s riggie recipe, and entering the contest.
The Mexican-born, California-raised cook seemed an unlikely challenger in a field of pasta pros from more traditional Italian-American restaurants, but the judges at Utica Memorial Auditorium liked his version the best, awarding Teddy’s the top prize. “Some of the restaurant owners said we were lucky,” notes Moran. Yet, Teddy’s also won the next year, and the year after that. In 2008, organizers announced that Teddy’s would be inducted into the “Riggiefest Hall of Fame,” thereby clearing the way for a new winner.
“Since then, it’s been the No. 1 seller on my menu,” Moran says of his contest-winning riggies. His recipe incorporates white wine and leans heavily on a homemade Alfredo sauce mixed with tomato. He also likes to add a splash of liquid from the jar of pickled hot cherry peppers. “The cherry peppers are what makes it,” he says. “You’ve got to put the juice in it.”
In a normal week, Moran says the restaurant expends about 100 to 125 gallons of sauce on the riggies, which are now also available in sausage and buffalo chicken varieties.
“Why is it so popular? To be honest with you, I have no idea. We are very popular when it comes to the chicken riggies. That’s what matters.”
I Just Discovered Chicken Riggies And Now I Can’t Stop Making It
FAQ
Why is it called Chicken Riggies?
Many agree the original recipe didn’t have heavy cream, but what gave it a creamy texture was a lot of grated cheese, Doti said. As far as the name goes, Doti believes it came from customers repeating chicken rigatoni so much, the name was shortened to riggies.
What is a chicken riggie in New York State?
Chicken riggies, also called Utica riggies, is an Italian-American pasta dish that comes from the area around Utica and Rome in New York State. There are many versions of this dish, but the main ingredients are usually chicken, rigatoni, and hot or sweet peppers in a spicy cream and tomato sauce.
What is the meaning of riggies?
Noun. riggies pl (plural only) rigatoni pasta. Chicken riggies, an Italian-American pasta dish made with rigatoni, chicken, and a spicy cream sauce.
Is Chicken Riggies healthy?
The dish is tasty and comforting, but it can be made healthier by adding lean chicken, whole grain pasta, and lots of colorful vegetables. So, whether you’re enjoying it on a cozy night in or serving it at a gathering, Chicken Riggies are sure to delight!.