Indulge in creamy chicken riggies, an Italian classic. Learn how to make this comforting dish with pasta, chicken, bell peppers, and a flavorful creamy sauce.
1poundbonelessskinless chicken breasts, cut into strips
1red bell peppersliced
1green bell peppersliced
1cupheavy creamor coconut milk
1cupgrated parmesan cheese
½cuptomato sauce
2clovesgarlicminced
1teaspoonred pepper flakes
2tablespoonsolive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Cook the rigatoni pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook until no longer pink. Remove from the skillet and set aside.
In the same skillet, add the sliced bell peppers and minced garlic. Sauté until peppers are tender.
Return the cooked chicken to the skillet and add red pepper flakes, heavy cream, tomato sauce, and parmesan cheese. Stir until the sauce is creamy and well combined.
Season with salt and pepper to taste. Add the cooked rigatoni pasta and toss to coat with the sauce.
Garnish with fresh parsley and extra parmesan cheese, if desired.
Serve hot and enjoy your chicken riggies!
Notes
Sauté Chicken First: Cook chicken separately for better texture and flavor.
Adjust Heat: Adjust red pepper flakes to control the spiciness.
Add Veggies: Experiment with other vegetables like mushrooms or onions.
Don't Overcook Pasta: Cook pasta until al dente for the best texture.
Garnish Creatively: Top with fresh herbs or more cheese for extra flair.