Kickin' Chicken Riggies

Kickin' Chicken Riggies

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Lori Sherwin


Creamy, Spicy chicken and pasta dish that will leave you wanting more, even though you can't possibly take another bite!


★★★★★ 1 vote

1 Hr


  • 2 1/4 lb
    chicken breast halves, skinless and boneless
  • 1 jar(s)
    classico roasted tomato and garlic spaghetti sauce
  • 2 lb
    rigatoni pasta, cooked
  • 1 pkg
    sour cream, 16 oz.
  • 1 stick
    butter, room temperature
  • 2 Tbsp
  • 1 pkg
    chicken stock
  • 2 large
    red peppers
  • 1 large
    green pepper
  • 1 pkg
    sliced mushrooms, 16 oz fresh
  • 4 large
    pickled hot cherry peppers, chopped
  • 1 pt
    heavy cream
  • 1 large
    16 oz. container of parmesan/romano cheese
  • 1 large

How to Make Kickin' Chicken Riggies


  1. In a large skillet, add Chicken Stock, Garlic, Butter and Chicken Breasts. Simmer for 40 minutes. Cut Chicken into bite sized pieces, return back to skillet and add to the skillet Spaghetti Sauce, sour cream and Heavy Cream. Simmer 20 minutes
    In a separate pot, boil pasta until
    al dente, set off to one side
  2. In another skillet, put all veggies, (cut into bite sized pieces)including hot cherry peppers. Heat until onions are transparent with 2 TBSP. of olive oil
  3. Transfer all ingredients into one large pot. Serve Buffet style, and if you really like cheese, sprinkle more on top. Delish!

Printable Recipe Card

About Kickin' Chicken Riggies

Course/Dish: Chicken Pasta
Regional Style: Italian
Hashtags: #easy #fast

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