Paleo Chicken “Riggies”

Guess what!?!? I’ve finished my cookbook! So excited to share it with everyone, however it’s not 100% ready to put up for sale yet so instead I’m teasing you with a recipe from it. I’ve put a lot of hard work into this and although it’s just an e-book I hope to use it to inspire people to make real food!


 The recipe I am going to share with you guys is Paleo Chicken Riggies. Okay so I didn’t somehow manufacture paleo friendly rigatoni pasta if that’s what you thought. But I did come up with a tangy, spicy chicken “riggies” sauce that I served over spaghetti squash.

If you don’t know what chicken riggies are, it’s a dish native to Central New York and specifically Utica, NY that usually includes a spicy, cream based tomato sauce with chicken and hot peppers served over rigatoni. I had a couple of great, famous chicken riggies dishes when I worked in Utica and I won’t pretend that this is as good as the real thing, but I think I came really close.

Coconut milk gives it the rich, creamy texture you want and pickled and fresh peppers give it a kick!

paleo chicken riggies


Paleo Chicken Riggies
Serves 2
A spicy, healthy twist on a regional favorite
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Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
  1. 1 ½ cups homemade spaghetti sauce
  2. ¼ cup coconut milk
  3. 1 bell pepper, sliced into strips
  4. 1 large white onion, sliced
  5. 2 cloves garlic, minced
  6. Pickled cherry peppers or jalapeños
  7. 1 cooked, chopped chicken breast
  8. 1 tbsp coconut oil
  9. *optional- can add olives
  1. Pre heat the oven to 400 degrees. Prep spaghetti squash- carefully cut in half lengthwise and scoop out seeds. Place flesh side down on a baking sheet.
  2. Bake the spaghetti squash for approx. 40-60 minutes (depending on size). When the squash is soft and you can press your finger into it, it means it’s done. Set aside and let cool.
  3. Put a deep skillet over medium heat. Put in the coconut oil and wait until heated.
  4. Place garlic, peppers and onions in the pan and cook until the onions are translucent. (About 5 minutes).
  5. Pour in your spaghetti sauce and coconut milk. Bring to a boil and reduce to simmer. Simmer for about 15 minutes.
  6. Put in your cooked, diced chicken and cherry/jalepeño peppers (as many as you would like for your preferred hotness). Cook for 2-3 more minutes.
  7. Scrape the flesh out of your spaghetti squash. Serve sauce over squash.
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Enjoy! Let me know how it is!


What’s your favorite spot to get chicken riggies (if you’re local)?

What are some regional favorites from your part of the country (or world!)??


4 thoughts on “Paleo Chicken “Riggies”

  1. Pingback: What I ate Wednesday- Trip to BJ’s | Pencils and Pancakes

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