Chicken Riggies — When Comfort Food Is the Only Language That Makes Sense

Post-Thanksgiving leftovers. Turkey sandwiches on Monday. Turkey soup on Tuesday (Brianna's version — broth from the carcass, egg noodles, carrots, celery). Turkey fried rice on Wednesday (my attempt — leftover rice, scrambled egg, soy sauce, diced turkey. It was actually decent.) By Thursday the turkey was gone and we returned to our regular programming: spaghetti, tacos, whatever Mama dropped off. December is coming. The apartment needs a tree. Aiden is old enough to understand Christmas this year — really understand it, not just the wrapping paper but the presents, the Santa, the magic. I want to give him a Christmas that feels abundant even if the budget is tight. I want him to wake up on Christmas morning and see a tree with presents and feel the specific wonder of being three in December, when the world is dark and cold but your living room is bright with lights and your father has somehow made everything okay. Zaria is two and a half months old and has started cooing. Not words — sounds. Vowels. Long, drawn-out "aaah" and "oooh" sounds that she makes while staring at the ceiling fan, which is apparently the most fascinating object in her world. She coos at the fan the way poets address the moon: with awe, with longing, with no expectation of a response. I have been reflecting on the year. Two children. A bigger apartment. A grill. A slowly expanding ability to cook. A marriage that is more honest than it was a year ago, if honesty is measured in arguments and difficult conversations rather than comfortable silence. We are not happy, exactly. We are real. Real is harder than happy and more durable. Or maybe I am telling myself that because happy feels out of reach right now. Either way, we are here. We are still here. Mama made chicken pot pie on Sunday. Homemade crust (flour, butter, salt, ice water), homemade filling (chicken, vegetables, cream sauce), assembled and baked until the top was golden and the inside was bubbling. Chicken pot pie is a hug in edible form. I ate two servings and felt hugged.

Mama’s chicken pot pie hit different that Sunday — two servings and I still wanted more, not because I was hungry but because I wasn’t ready to stop feeling held. That’s the thing about this season: December asks a lot of you, and the kitchen is where I keep finding my footing. Chicken riggies came into the rotation because it scratches that same itch — creamy, warm, the kind of meal that makes the apartment smell like somebody cares. It’s not pot pie, but it’s the same language, and right now that’s what we need at this table.

Chicken Riggies

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6

Ingredients

• 1 pound rigatoni pasta
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4-5 hot cherry peppers, seeded and chopped (or jarred cherry peppers)
• 1/2 cup dry white wine
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Pecorino Romano cheese

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. Season and sear the chicken. Season chicken pieces with salt and black pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken in batches until golden brown and cooked through, about 5-6 minutes per batch. Remove chicken and set aside.
3. Build the base. In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic, red and green bell peppers, and cherry peppers. Cook for another 3 minutes until the peppers begin to soften.
4. Deglaze and simmer. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Add crushed tomatoes, red pepper flakes, and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
5. Finish the sauce. Stir in the heavy cream and let the sauce simmer for another 2-3 minutes until it turns a rich, rosy pink. Return the chicken to the skillet and stir to combine.
6. Combine and serve. Add the cooked rigatoni to the skillet and toss everything together. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Taste and adjust seasoning. Serve topped with grated Pecorino Romano and chopped parsley.

Nutrition (per serving)

Calories: 520 | Protein: 36g | Fat: 16g | Carbs: 54g | Fiber: 4g | Sodium: 680mg