Chef John's Chicken Riggies

Chef John's Chicken Riggies

Chef John 15822

"This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers."

Ingredients 1 h 35 m {{adjustedServings}} servings 1055 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1055 kcal
  • 53%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 110.4g
  • 36%
  • Protein:
  • 56.6 g
  • 113%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1242 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
  2. Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
  3. Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
  4. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
  5. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
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  • Cook's Note:
  • Any jarred or fresh peppers will work, but cherry peppers are a good choice.
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Reviews 33

  1. 47 Ratings


I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I will be making it regularly. If you haven't been to Chef Johns blog Foodwishes go there and watch hm make this recipe, I have been cooking for 30 years and still I find his videos helpful! Thanks again Chef John


Fantastic Recipe. I slightly changed it b/c I don't like mushrooms or olives, so I added a jalapeno & half a red & green bell pepper. Extremely tasty.


I RARELY give a 5 star rating. I'm not a picky person but to me 5 star signifies top restaurant quality, and THIS dish does that. I was searching for a chicken based pasta dish that was not the norm, this fit the bill and will become a regular dish in my house. I followed the recipe pretty close except doubled the meat. I used pepperoncinis and sweet yellow bell peppers (on-hand). Asiago and Romano cheeses. Marsala can make some dishes a little too sweet for my blood so I used Merlot. It came out GREAT. It was my 1st Chef John but wont be my last.