Description
Roasted Red Pepper Chicken Rigatoni is a comforting pasta dinner featuring tender seasoned chicken, hearty rigatoni, and a rich, creamy roasted red pepper sauce. Sweet roasted peppers, garlic, Parmesan, and cream create a smooth, flavorful meal that is easy enough for busy weeknights yet special enough for guests.
Ingredients
Scale
For the Chicken and Pasta:
- 12 ounces rigatoni pasta
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
For the Roasted Red Pepper Sauce:
- 1 tablespoon olive oil
- 1 medium shallot or small onion, finely chopped
- 3 cloves garlic, minced
- 1 jar roasted red peppers, about 12 ounces, drained
- 1 tablespoon tomato paste
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional
- Salt and black pepper to taste
Optional Garnish:
- Fresh basil, chopped
- Extra grated Parmesan cheese
- Red pepper flakes
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Before draining, reserve about ½ cup of pasta cooking water. Drain the pasta and set aside.
- Season and Cook the Chicken: Pat the chicken dry and season with salt, black pepper, and Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook until golden and fully cooked through. Transfer to a cutting board, let rest briefly, then slice or cut into bite-sized pieces.
- Prepare the Roasted Red Pepper Base: In the same skillet, add another tablespoon of olive oil if needed. Add the chopped shallot or onion and cook until softened. Add the garlic and cook briefly until fragrant. Stir in the tomato paste and cook for about 1 minute.
- Blend the Sauce: Add the drained roasted red peppers, cooked shallot mixture, chicken broth, and smoked paprika to a blender or food processor. Blend until smooth. Add a little additional broth gradually if a thinner sauce is desired.
- Finish the Creamy Sauce: Pour the blended sauce back into the skillet over medium-low heat. Add the heavy cream and Italian seasoning and stir until smooth and heated through. Gradually add the Parmesan, stirring until melted. Season with salt, black pepper, and optional red pepper flakes to taste.
- Add the Pasta and Chicken: Add the cooked rigatoni and chicken to the skillet. Toss until evenly coated in the creamy sauce. If the sauce is too thick, add a small amount of reserved pasta water gradually until the desired consistency is reached.
- Garnish and Serve: Remove from the heat. Garnish with fresh basil, extra Parmesan, and red pepper flakes if desired. Serve immediately while warm and creamy.
Notes
- Cook pasta al dente: Rigatoni will continue absorbing sauce after cooking.
- Drain roasted red peppers well: Excess liquid can make the sauce watery.
- Reserve pasta water: Add it gradually to adjust the sauce consistency.
- Use gentle heat: Avoid boiling the sauce aggressively after adding the cream and Parmesan.
- Add Parmesan gradually: This helps the cheese melt smoothly into the sauce.
- Do not overcook the chicken: Cook until done, then allow it to rest briefly before cutting.
- Taste before serving: Adjust the salt, black pepper, or red pepper flakes as needed.
- Make it vegetarian: Omit the chicken and add spinach, mushrooms, zucchini, or broccoli with a suitable plant-based protein.
- Storage: Refrigerate cooled leftovers in an airtight container and reheat gently with a splash of milk, cream, or broth if the sauce becomes thick.
- Best served fresh: Cream-based pasta sauces may change texture after freezing, so the dish is best enjoyed freshly made.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving