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Roasted Red Pepper Chicken Rigatoni with Greek Yogurt Sauce – Creamy, Protein-Rich Pasta

Your New Favorite Comfort Food is Here!

Hey there, friend! Let’s talk about that beautiful, elusive intersection where “I-need-dinner-on-the-table-now” meets “I-want-something-that-tastes-incredibly-gourmet.” You know the one? It’s the spot where weeknight warriors and flavor dreamers unite. Well, pull up a chair, because this Roasted Red Pepper Chicken Rigatoni is about to become your new best friend.

We’re taking tender, juicy chicken and hearty rigatoni pasta and swathing them in a sauce that’s pure magic. Imagine sweet, smoky roasted red peppers, whirled together with garlic, a splash of broth, and a secret creamy ingredient that makes everything luxuriously silky without weighing you down. The result? A pasta dish that’s bold, comforting, and has a vibrant color that just makes you happy. It’s the kind of meal that feels like a warm hug but is bright and fresh enough that you’ll feel fantastic after eating it. This isn’t just another pasta recipe; it’s your ticket to a delicious, stress-free, and downright magical dinner.

A Taste of Sunshine on a Rainy Day

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This recipe always takes me right back to a tiny, sun-drenched trattoria my husband and I stumbled upon during a trip to Italy. It was one of those unplanned, “let’s-get-lost” afternoons, and the sky opened up with a sudden downpour. We ducked into the first place we saw, shaking off the rain, and were greeted by the most incredible aroma. The special that day was a pasta with a vibrant red pepper sauce. One bite and I was hooked—it was creamy, yet somehow light, and bursting with a smoky-sweet flavor I’d never experienced before. When we got home, I became a woman possessed, determined to recreate that taste of cozy, sun-soaked comfort. After countless experiments (my family were very willing taste-testers!), I landed on this version. Using Greek yogurt for creaminess was my “aha!” moment—it gave me that luxurious texture I was after, while keeping things feeling fresh and protein-packed. It’s my little culinary souvenir, and now I get to share it with you!

Gathering Your Flavor Dream Team

One of the things I love most about this recipe is how simple the ingredient list is. Each one plays a starring role, and a few little tweaks can make it perfectly yours. Here’s what you’ll need:

• 12 oz (340g) Rigatoni Pasta: I adore rigatoni for this because its big tubes and ridges are perfect for grabbing all that creamy sauce. But don’t sweat it—penne, fusilli, or any short pasta you have on hand will work beautifully.
• 1 lb (450g) Boneless, Skinless Chicken Breast, Cubed: I like to cut mine into bite-sized pieces so they cook quickly and evenly. For even more flavor, you could use chicken thighs! They’re juicier and have a richer taste.
• 1 Tablespoon Olive Oil: Our trusty cooking fat for getting that gorgeous golden sear on the chicken.
• Salt and Pepper to Taste: The dynamic duo! Season your chicken generously. This is your foundation of flavor, so don’t be shy.

For the Rockstar Sauce:

• 2 Roasted Red Peppers (from a jar or homemade), drained: This is the heart of the dish! Using jarred peppers is a huge time-saver and they work perfectly. Just make sure to drain them well so your sauce isn’t watery.
• 2 Garlic Cloves: Because what’s a good pasta sauce without garlic? It adds that essential savory backbone.
• ½ Cup Chicken Broth: This helps thin our sauce to the perfect, silky consistency. Vegetable broth works great too if that’s what you have.
• ½ Cup Plain Greek Yogurt (2% or full-fat): Here’s our secret weapon! It adds a wonderful tang and creaminess without the heaviness of heavy cream. Pro-Tip: Using full-fat will give you the creamiest result and is less likely to curdle, but 2% works well too. Just avoid non-fat for this recipe.
• ¼ Cup Grated Parmesan (optional): I say “optional,” but in my kitchen, it’s mandatory! It adds a salty, umami depth that takes the sauce to the next level.
• ½ Teaspoon Smoked Paprika: This is the flavor booster! It enhances the smoky notes from the roasted peppers and gives the sauce a beautiful depth.
• Fresh Basil or Parsley, for Garnish: A sprinkle of fresh green herbs at the end isn’t just for looks—it adds a pop of fresh flavor that brightens the whole dish.

Let’s Cook Up Some Magic!

Okay, apron on, music playing? Let’s do this! This comes together so quickly, so I recommend getting all your ingredients prepped before you start cooking. We chefs call this mise en place—it just makes everything flow smoothly and stress-free.

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your rigatoni and cook it according to the package directions until it’s al dente—that means it still has a little bite to it. Here’s a game-changer: Before you drain the pasta, scoop out about ½ cup of that starchy, salty pasta water. This liquid gold is our secret sauce insurance policy! It helps the sauce cling to the pasta beautifully. Once you’ve reserved the water, drain the pasta and set it aside.
2. Cook the Chicken: While the pasta is bubbling away, let’s tackle the chicken. Pat your cubed chicken dry with a paper towel (this helps it get a nice sear instead of steaming). Season it really well with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring only occasionally, until it’s golden brown on the outside and cooked through. No need to overcook it! Once it’s done, transfer it to a plate. We’ll bring it back home to the sauce later.
3. Create the Sauce: Now for the fun part! To your blender, add the drained roasted red peppers, garlic cloves, chicken broth, Greek yogurt, Parmesan (if using), smoked paprika, and a good pinch of salt and pepper. Blend it on high until the sauce is completely smooth and vibrant. Take a moment to taste it! This is your chance to adjust the seasoning. Need more salt? A bit more smokiness? Make it yours.
4. Bring It All Together: Pour that gorgeous, smooth sauce right into the same skillet you used for the chicken (we love a one-pan situation!). Heat it gently over low to medium heat. My biggest tip here: Do not let the sauce come to a boil. We’re just warming it through. If it boils, the Greek yogurt might separate and get grainy. Gentle heat is key! Once the sauce is hot, add the cooked chicken and the drained rigatoni back to the skillet. Toss everything together until every single piece of pasta and chicken is lovingly coated in that creamy red pepper hug.
5. The Final Touch: If the sauce seems a little too thick, this is where that reserved pasta water comes in! Add a splash or two and toss again. You’ll see the sauce loosen up and become even silkier, clinging to every nook and cranny of the rigatoni.

How to Serve It Up in Style

Presentation is part of the joy! I like to divide the pasta among warm bowls—it just makes the meal feel more special. Top each serving with an extra sprinkle of fresh basil or parsley and a little more grated Parmesan if you’re feeling fancy. For a complete meal, this dish loves a simple sidekick. A crisp arugula salad with a lemon vinaigrette cuts through the richness perfectly, or some garlic bread for mopping up every last drop of that incredible sauce. Dinner is served!

Make It Your Own!

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite twists:

• Spicy Arrabbiata Twist: Add a pinch (or three!) of red pepper flakes to the blender with the sauce ingredients for a lovely kick of heat.
• Vegetarian Delight: Skip the chicken and add in a can of drained chickpeas or white beans when you combine the sauce and pasta. You could also sauté some mushrooms or spinach for a veggie-packed version.
• Sun-Dried Tomato Swirl: Replace one of the roasted red peppers with ¼ cup of oil-packed sun-dried tomatoes (drained) for a deeper, tangier flavor profile.
• Lemony Fresh: Stir in the zest of one lemon and a big squeeze of its juice at the very end to make the flavors pop with brightness.

Anna’s Kitchen Notes & Stories

This recipe has seen a few evolutions in my kitchen. The first time I made it, I was so impatient I added the cold yogurt straight into the hot skillet. Let’s just say we had some… textural surprises. Lesson learned: gentle heat is non-negotiable! Another time, my little one declared it “pink spaghetti” and it’s been a regular request ever since. I’ve also found that this pasta is fantastic for meal prep. It reheats like a dream for lunch the next day, though you might need another splash of broth or water to loosen the sauce back up. The flavors have even more time to mingle and get happy overnight! It’s a recipe that feels fancy enough for a casual dinner with friends but is simple and reliable enough for a busy Tuesday. That’s the magic we’re going for, right?

Your Questions, Answered!

I’ve made this pasta more times than I can count, and I’ve heard all your wonderful questions. Here are the answers to the most common ones!

Q: My sauce curdled! What did I do wrong and can I fix it?
A. Oh, I’ve been there! This almost always happens if the heat is too high. Greek yogurt is sensitive and can separate if it boils. The key is to keep the heat on low-medium when warming the sauce and to never let it bubble. If it does curdle a bit, don’t panic! Just take it off the heat and blend it again with an immersion blender or in your regular blender. It should smooth right out.

Q: Can I make this dish ahead of time?
A. Absolutely! You can cook the chicken and pasta, and make the sauce up to two days ahead. Store them separately in airtight containers in the fridge. When you’re ready to eat, gently warm the sauce in a skillet, then add the chicken and pasta and heat through. You’ll likely need to add a bit of extra broth or water to get the sauce to the right consistency again.

Q: What can I use instead of Greek yogurt?
A. If you’re not worried about lightening it up, an equal amount of heavy cream or half-and-half will work beautifully and is more heat-stable. For a dairy-free option, full-fat canned coconut milk is a great substitute—it will add a slight coconut flavor, but it pairs surprisingly well with the red peppers!

Q: Is there a way to make this recipe gluten-free?
A. Of course! Just use your favorite gluten-free rigatoni or pasta shape. The sauce is naturally gluten-free, so it’s a super easy swap.

Nutritional Information (Estimated Per Serving)

This is just a friendly estimate and can vary based on the specific ingredients you use. But it’s great to see how a comforting pasta dish can also be a balanced meal!

• Calories: ~400
• Protein: ~30g
• Carbohydrates: ~40g
• Fat: ~12g
• Fiber: ~3g

Final Thoughts

If you’ve made it all the way here, friend, then you already know—this Roasted Red Pepper Chicken Rigatoni isn’t just another weeknight pasta. It’s a bowl full of comfort, a little burst of sunshine on a hectic day, and the kind of dish that makes you slow down just long enough to savor something truly special. It’s creamy without being heavy, vibrant without being fussy, and delicious enough to make you feel like you wandered into a tiny Italian kitchen where someone’s been cooking just for you.

What I love most is how approachable it is. A handful of simple ingredients, one quick whirl in the blender, and suddenly you have a sauce that tastes like it simmered for hours. It’s magic—quiet magic, the kind that happens in real kitchens on real Tuesday nights when you just want something nourishing and cozy that still feels a little indulgent.

Whether you dress it up for company or scoop it into bowls for a calm dinner at home, I hope this recipe brings brightness to your table and becomes one of those dishes your family requests again and again. Here’s to creamy pasta, warm kitchens, and those unexpectedly beautiful moments we create around the dinner table. Happy cooking, friend.