Rigatoni with Chicken and Three Pepper Sauces

Elevate your weeknight dinner game with this hearty and flavorful Rigatoni with Chicken and Three Pepper Sauces. Packed with vibrant red, yellow, and green bell peppers, this dish delivers a colorful medley of sweetness and crunch, perfectly balanced by a creamy parmesan-infused sauce enriched with garlic and a touch of heat from crushed red pepper flakes. Tender, pan-seared chicken strips add a satisfying protein boost, while the rigatoni's ridges capture every luscious drop of the velvety sauce. With just 50 minutes from start to finish, this recipe is a deliciously straightforward way to impress your family or guests. Garnish with fresh parsley and extra Parmesan for a crowd-pleasing meal that's both comforting and elegant. Perfect for pasta lovers, one-pan recipes, and bold flavors!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 16 oz Rigatoni pasta
• 2 pieces Chicken breasts, boneless and skinless
• 1 large Red bell pepper, diced
• 1 large Yellow bell pepper, diced
• 1 large Green bell pepper, diced
• 4 cloves Garlic cloves, minced
• 1 medium Yellow onion, finely chopped
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 0.25 tsp Crushed red pepper flakes
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese, freshly grated
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

While the pasta cooks, season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden and fully cooked through. Remove the chicken from the skillet, allow to rest for 5 minutes, then slice into thin strips.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the diced red, yellow, and green bell peppers along with the chopped onion for 5-6 minutes, or until softened.

Step 5

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.

Step 6

Stir in the chicken broth and bring to a simmer. Let the mixture cook for 3-4 minutes to slightly reduce.

Step 7

Turn the heat to low and stir in the heavy cream, Parmesan cheese, and crushed red pepper flakes. Allow the sauce to cook for another 2-3 minutes until it thickens slightly.

Step 8

Adjust seasoning with the remaining salt and black pepper if needed. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to reach your desired consistency.

Step 9

Add the cooked rigatoni and sliced chicken to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated.

Step 10

Garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2005.0g)

Amount per serving	% Daily Value*
Calories	2791.1

Total Fat 133.5g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 510.6mg	0%
Sodium 5063.1mg	0%
Total Carbohydrate 191.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 29.9g
Protein 190.2g	0%

Vitamin D 3.5IU	0%
Calcium 1518.5mg	0%
Iron 12.8mg	0%
Potassium 2849.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 27.9%

Carbs: 28.1%