How Sauce, Chicken, and Noodles Changed Utica: The Story Behind the Most Iconic Utica Dish

Utica is home to some of the best food. From half-moons to greens, there’s something in Utica for everyone. Perhaps one of the most iconic Utica foods is Chicken Riggies. ”What’s Chicken Riggies?” you might ask. Imagine this; it’s a weekend, you’re going out to eat, and you glance around the restaurant, looking for inspiration of what you should order. As your eyes race through the room, you notice a bright pink sauce covering a bed of fluffy noodles. Once the dish reaches your table, you realize this seemingly normal pasta dish features a variety of veggies, peppers, and of course, chicken. As your fork transports the pasta to your taste buds, you’re not prepared for what comes next. The innocent pink marinara sauce is the perfect disguise for the spicy flavor packed in your bite of the noodles and sauce. It’s the kind of spicy that keeps you wanting more until there’s nothing left. There you have it, the most iconic pasta in Utica, Chicken Riggies. What’s even more intriguing about this local delicacy is the story behind its beginnings.

Small Beginnings  

You may be surprised to learn that the history of Chicken Riggies has been widely debated, with a variety of different stories claiming the truth behind the dish. One thing that is agreed upon is the dish was created between the late 70s and early 80s. One of the more popular story’s credits the restaurant, The Clinton House, for inventing the dish. The Clinton House was a popular Italian restaurant owned by Chef Richie Scamardo and Chef Bobby Hazleton. In an interview with WIBX 950, head chef of Aqua Vino, Michael Geno, recalls the birth of Chicken Riggies at The Clinton House. He explained how in 1979, on Monday nights, a group of regulars would come in to play cards; each week the restaurant would make a riggie dish with chicken, tomatoes, and cherry peppers. A former dishwasher at The Clinton House, Mike Schultz, recalls Chef Bobby Hazleton making a dish like Chicken Riggies for the kitchen staff.

Becoming a Menu Staple

Mike Schultz would eventually end up working as the head chef of the Chesterfield Restaurant. During his time at Chesterfield, he decided to put Chicken Riggies on the menu in 1989. Schultz believes he helped make the dish, the famous iconic it is today, with the restaurant having Chicken Riggies on its menu for more than 25 years.

The Secret Behind the Sauce 

During my research into the history of the dish, I was surprised to learn about the sauce. Most of you may know that a lot of recipes use heavy cream in their sauce; although the original Chicken Riggie’s sauce is made with wine instead of heavy cream. Over the years, restaurants have put their spin on the dish, which is why you’ll see different variations. Utica even holds a Chicken Riggies festival each year.

So, if you haven’t yet, you should try Chicken Riggies! Whether you're making it at home, or trying it at a restaurant, you won’t be disappointed!