Chicken Riggies

The Method for Chicken Riggies

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1. Cook the rigatoni in a large pan of well-salted boiling water for 2 minutes less than the packet says. Scoop out a mugful of the cooking water, then drain.

   Mark done Start 2 min timer

2. Heat the oil in a large, deep frying pan over medium-high heat. Season the chicken with salt and pepper and brown it in two batches for 5 minutes each. Lift it onto a plate.

   Mark done Start 5 min timer

3. Add the onion and mushrooms to the pan and cook for 6 minutes, until golden. Stir in the garlic and cherry peppers and cook for 1 minute.

   Mark done Start 6 min timer

4. Pour in the tomatoes, stock, cherry pepper brine, oregano and chilli flakes. Return the chicken to the pan and simmer for 15 minutes, until the chicken is cooked and the sauce has thickened.

   Mark done Start 15 min timer

5. Stir in the cream and the Parmesan and simmer for 3 minutes.

   Mark done Start 3 min timer

6. Add the drained rigatoni and toss for 2 minutes, adding a splash of the pasta water if the sauce is too thick. Scatter with parsley and serve with extra Parmesan.

   Mark done Start 2 min timer

Things to Watch For

1. Undercook the pasta by 2 minutes. It finishes cooking in the sauce, where it soaks up the flavour and does not turn soft.
2. Add the cherry pepper brine to the sauce. It gives the dish its tangy heat and balances the cream.
3. Choose hot or sweet peppers depending on your taste. Hot ones give the classic kick, and sweet ones are milder and better for children.

If You're Missing Something

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve It With

Green salad · Garlic bread · Parmesan

Leftovers

Keeps in the fridge for up to 3 days. Reheat with a splash of water or cream. The sauce alone freezes for 2 months, but cooked pasta does not.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.