Kickin' Chicken Riggies

Kickin' Chicken Riggies Recipe

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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


1In 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
2In 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
3Transfer all ingredients into one large pot. Serve Buffet style, and if you really like cheese, sprinkle more on top. Delish!

About Kickin' Chicken Riggies

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