Craving a satisfying, healthy chicken pasta recipe that’s bursting with flavor? This Roasted Red Pepper Sauce Chicken Rigatoni is a fantastic choice for a weeknight meal. You’ll love how simple it is to prepare, offering a creamy, vibrant sauce without heavy ingredients.
Key Ingredients & Substitutions:
- Rigatoni Pasta: Any short pasta like penne or ziti works well.
- Chicken Breast: You can use boneless, skinless chicken thighs for a richer flavor.
- Roasted Red Peppers: Jarred roasted red peppers are a convenient shortcut.
- Chicken Broth: Vegetable broth is a fine substitute.
- Nutritional Yeast: Adds a cheesy flavor; you can omit it if you prefer.
- Spinach: Kale or other leafy greens can be used.
Ingredients:
Main:
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 cup chicken broth
- 1/4 cup nutritional yeast
- 1/4 cup non-dairy milk (like almond or oat)
- 4 cups fresh spinach
Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per Serving: Approximately 450
- Tools Needed: Large pot, large skillet, blender or food processor
Step-by-Step Instructions:
1. Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics
Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, and smoked paprika, cooking for another minute until fragrant.
4. Make the Roasted Red Pepper Sauce
In a blender or food processor, combine the drained roasted red peppers, chicken broth, nutritional yeast, non-dairy milk, and salt and pepper. Blend until completely smooth and creamy.
5. Combine and Simmer
Pour the roasted red pepper sauce into the skillet with the cooked onions and garlic. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
6. Finish the Dish
Add the cooked chicken, drained rigatoni, and fresh spinach to the skillet with the sauce. Toss everything together until the spinach wilts and the pasta is evenly coated. Taste and adjust seasonings as needed.
Variation Ideas:
- Add a pinch of red pepper flakes for a subtle kick.
- Stir in some chopped fresh basil or parsley at the end.
- Include sautéed mushrooms or zucchini for more vegetables.
- Top with a sprinkle of plant-based parmesan for extra flavor.
Storage Instructions:
Store leftover Roasted Red Pepper Sauce Chicken Rigatoni in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop with a splash of broth or non-dairy milk to maintain creaminess.
Frequently Asked Questions:
Can you make this a vegetarian healthy chicken pasta recipe?
Yes, simply omit the chicken and add extra vegetables like chickpeas or white beans for protein.
Can you use fresh red peppers instead of jarred?
You can roast your own red peppers at home, but jarred ones offer a convenient shortcut without sacrificing flavor.
Is this recipe spicy?
No, this recipe is not spicy. However, you can add red pepper flakes if you prefer a little heat.
What kind of non-dairy milk works best?
Unsweetened almond milk or oat milk are excellent choices because they are neutral in flavor.
Can you prepare this dish ahead of time?
You can make the sauce ahead of time and store it in the refrigerator. Cook the pasta and chicken fresh for the best texture.
Is this recipe good for meal prepping?
Yes, this Healthy Chicken Pasta Recipe is excellent for meal prepping. The flavors hold up well for a few days in the fridge.