One Pot Chicken Riggies
Prep time: 
Cook time: 
Total time: 
Serves: serves about 6
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken (light or dark meat), cut into 1" pieces
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 1 Italian Long Hot Pepper
  • 1 cup sliced fresh mushrooms
  • 12 ounces rigatoni
  • 4 cups water
  • ¼ cup heavy cream
  • 1 jar Bertolli┬« brand Pasta Sauce
  1. In a large enough pot to cook the pasta, heat the oil over medium heat. Add the garlic and cook for just about 1 minute on medium to medium low. It will be fragrant but don't let it burn! Add the chicken pieces, turn the heat to medium high, and brown them on all sides.
  2. Add the peppers, onions, and mushrooms, and then cook for 1 - 2 more minutes.
  3. Pour in the pasta and the water. Stir. Let the water come to a boil and let everything cook, stirring occasionally until the pasta is al dente. There will still be a small amount of water in the pot. It's fine.
  4. Stir in the heavy cream and then the Bertolli® brand Pasta Sauce.
  5. Garnish with grated Parmesan and serve!
Recipe by Sugar Dish Me at