Roasted Red Pepper Chicken Rigatoni : Creamy, Bold & Comforting
This Roasted Red Pepper Chicken Rigatoni is a creamy pasta dish with a vibrant twist. A silky sauce made from blended roasted red peppers, garlic, chicken broth, and Greek yogurt coats every bite of tender rigatoni and juicy chicken. It’s comforting yet fresh, lightened up but deeply flavorful—perfect for weeknight dinners or meal prep that doesn’t sacrifice taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 1x
Ingredients
12 oz (340g) rigatoni pasta
1 lb (450g) boneless, skinless chicken breast, cubed
1 tablespoon olive oil
Salt and pepper to taste
Roasted Red Pepper Sauce:
2 roasted red peppers (from jar or homemade), drained
2 garlic cloves
½ cup chicken broth
½ cup plain Greek yogurt (2% or full-fat)
¼ cup grated Parmesan (optional)
½ teaspoon smoked paprika
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Instructions
Cook rigatoni in salted water according to package directions. Reserve ½ cup pasta water, then drain.
While pasta cooks, season chicken with salt and pepper. Heat olive oil in a skillet and cook chicken until golden and cooked through. Set aside.
Blend roasted red peppers, garlic, broth, yogurt, Parmesan (if using), paprika, salt and pepper until smooth.
Pour sauce into the skillet and heat gently over low-medium heat. Do not boil (to keep yogurt from curdling). Stir in cooked chicken and pasta, tossing to coat. Add pasta water a bit at a time to loosen the sauce, if needed.
Garnish with fresh herbs and extra cheese if desired. Serve warm.
Nutrition
- Calories: 400
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g