19 Reviews

We loved this! Creamy, robust and satisfying, with very good flavour, I made as directed, except that I used a 410 gr can of chopped tomatoes rather than tomato sauce. I didn't use the corn starch, i felt that the sauce had good texture, and was perfect once the pasta was added. An extremely good and tasty pasta for those cool evenings!

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Karen Elizabeth March 09, 2009

Did you notice there is NO cornstarch in the ingredient list? Don't bother with it, you don't need it. It is ***essential** you salt your pasta water before cooking, or this dish will be too bland. How much salt to add to the water? The water should be as salty as ocean water. This recipe is PERFECT. You can leave out the olives if you wish and it's still amazing.

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Debbie R. August 25, 2015

I made this last night, mostly for my husband who grew up in Oneida County, and it was delicious! We own a house in Rome, NY and have had riggies on many occasions while we're up there. We are military though and can't just run out and get riggies in Kentucky! :)

This recipe tasted like the "real" riggies you get at Teddy's in Rome. So yummy! I think I put a little too much red pepper flakes in ours though because it was too spicy for the kids (I used 1 tsp).

GREAT RECIPE!

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girl_beast86 April 01, 2012

Well supposedly "chicken riggies" originated in Utica......I don't think we'll ever know for sure which restaurant or which chef made it first. But the one thing I DO know for sure is that this recipe is absolutely delicious and ranks right up there with the ones I've had from the Utica....and, yes, Rome...area restaurants. Actually, IMO, it ranks higher than some! I made them along with the Utica Greens (Escarole) recipe. We thoroughly enjoyed our meal!! Thanks for a great recipe!!! Note: I did add a few (3-4) cloves of minced garlic but that's the only thing I did differently.

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catsoplenty February 16, 2010

My husband and I just made this amazing recipe. We live very near to Utica, NY, and wanted to try it on our own instead of always getting them out. We couldn't stop oohing and ahhing while we were eating! We tweaked some of the amts of ingredients to our liking, but it was absolutely delicious!!

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amarkowicz January 17, 2010

Wonderful!! I've tried many different recipes but nothing compares to this one, rave reviews!

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lconley1947 September 16, 2009

This is a great recipe, I follow most of it but I add some banana peppers in with the cherry peppers. Also, a big thing I feel like this recipe is missing is sherry! Any time you cook with cream, sherry is the perfect compliment. Some times I add less chicken and throw in some hot or sweet Italian sausage. All in all this is a great recipe that really has the authenticity of central NYs little Italy !

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Kelcy S. May 16, 2016

Awesome recipe - I add 4 cloves of garlic and substitute the heavy cream with sour cream. This recipe is always the perfect cure for homesickness when I'm away at school and missing Utica.

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Rachel W. October 19, 2015

This was AMAZING! I'm so glad I went with this recipe. It's exactly like the ones you buy at the local restaurants for $15. The amount that it makes is plenty for 4 adults to have large heaping plates... which is how you eat chicken riggies! :) The cornstarch did not affect the flavor at all, and thickened it up beautifully, but not too thick. I just added cold water to it in small amounts in a small bowl (maybe a tsp or 2 of starch and water at a time so that it turns into a thick paste) then I poured it into the sauce. After about 4 times of adding I noticed a differnce in the thickness of the sauce. I just added the cooked pasta and it was PERFECT! Will make this over and over again. It was spicy enough for my husband too!

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amanda.nicole.corey September 17, 2015
Utica Chicken Riggies