Chicken Riggies – Spicy Chicken Tomato Cream Sauce with Rigatoni
If you're looking for a tasty and easy meal, try our Chicken Riggies recipe! This dish is made with leftover chicken, cream sauce, and rigatoni pasta. It's perfect for a quick and easy meal that your family will love. Plus, it's very easy to make, so you'll be able to enjoy a delicious dinner in no time!
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- 2 cups leftover chicken or turkey, cubed
- 1 small onion, chopped
- 8 medium button mushrooms, slices
- 2 medium Italian sausages, skins off (Use hot, medium, or mild)
- 1 large jar or marinara sauce
- 1 cup beef broth (You can use chicken or vegetable as well.)
- 1/2 cup table cream
- 1 tablespoon minced garlic
- 1/2 cup of banana peppers (I use a combination of red and yellow. You can use chillies as well. The heat is your call.)
- 1/2 cup black olives, sliced
- 4 cups dried rigatoni
- 1 cup grated mozzarella
- 1/2 cup grated or powdered Parmesan
- 3 tablespoons fresh chopped parsley for garnish
Add the sausage to a pan over medium high heat. Break up and fry until browned.
Add in the onion and mushrooms. Stir and sauté until the mushrooms are browned and the onions are translucent.
Add the leftover chicken in continue to stir and sauté for another few minutes.
Add in the marinara sauce, beef broth, table cream, peppers, and olives. Salt and pepper to taste. Stir and bring to a boil. Reduce the heat to low and continue to simmer for about 10 minutes.
While the sauce is simmering, add the pasta to a pot of boiling water. Cook for about 12 minutes until al dente.
Add the pasta to the sauce followed by the mozzarella cheese. Stir and mix until well combined.
At the mixture to a casserole dish top with more mozzarella and Parmesan.
Place in a 375° 190°C preheated oven for about 10 minutes until the cheese melts. As an alternative, see the notes.
Plate, garnish with parsley, and enjoy!
