Rigatoni with chicken breast

Rigatoni with Chicken Breast

I made rigatoni pasta with chicken breast one evening when I didn’t feel like anything complicated, but still wanted a hearty meal. It’s the kind of quick recipe with readily available ingredients. It doesn’t require many pots or techniques and works well even if the bell pepper isn’t perfectly chopped.

Quick Info

Total time: approx. 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Main recipe, suitable for lunch or dinner

Ingredients

300 g rigatoni pasta
1 chicken breast
1 red bell pepper
1/2 small onion
salt
pepper
olive oil

Preparation Method

1. Wash the chicken breast and cut it into strips. I prefer not to cut it too thin so it doesn’t dry out.
2. Wash the bell pepper, remove the seeds, and cut it into fairly large cubes.
3. Peel the onion, wash it, and chop it as finely as possible.
4. Place a larger skillet over medium heat. Add a little olive oil.
5. When the oil is heated, add the onion to sauté. Stir occasionally and let it cook until it turns golden.
6. Add the bell pepper and chicken strips over the onion. Gently mix, then reduce the heat.
7. Let everything cook, adding a little water if you notice the vegetables or meat are sticking. Stir occasionally.
8. Sprinkle salt and pepper to taste. You can check that the chicken is cooked through.
9. In the meantime, bring a pot of water to a boil for the pasta.
10. When the water starts to boil, add salt and put in the rigatoni.
11. Cook the pasta according to the package instructions, usually around 11 minutes, but it depends on the type and brand of pasta.
12. After the pasta is cooked, drain it well.
13. Add the drained pasta directly over the chicken and bell pepper mixture in the skillet.
14. Add a little more olive oil and gently mix everything to combine the flavors.
15. Serve hot, and if you have it on hand, you can sprinkle grated Parmesan on top.

Why I Make This Recipe Often

It’s simple and quick, with no hard-to-find ingredients. Plus, it fits when I want a meal with protein and pasta, without heavy sauces. I also don’t dirty too many dishes.

Tips and Variations

Tips

Don’t cut the chicken too thin so it doesn’t dry out.
If you use a non-stick skillet, you don’t need much oil.
If you find that the meat or vegetables are drying out too much, add water a little at a time, not all at once.

Substitutes

The chicken breast can be swapped for boneless thighs if you want it to be juicier.
You can use any other type of short pasta – penne, fusilli, farfalle.
The red bell pepper can be replaced with yellow or orange pepper if that’s what you have.

Variations

You can add sliced mushrooms along with the bell pepper, but don’t change too many ingredients so the recipe doesn’t become too complicated.
A bit of chopped parsley at the end gives a fresher taste.

Serving Ideas

The simplest way is with grated Parmesan on top.
It goes well with a green salad or tomatoes if you want something refreshing.
It can also be served with a little extra olive oil on the table.

Frequently Asked Questions

1. Can I use pre-cooked chicken breast?
Yes, but add it at the end, just to warm it up with the bell pepper and onion. If you cook it from the start, it may dry out.

2. What kind of pasta can I use if I don’t have rigatoni?
Any type of short pasta works well – penne, farfalle, fusilli.

3. Do I need sauce or cream?
No. The vegetables and meat release enough liquid to bind the pasta. At the end, a little olive oil helps.

4. How much salt should I add to the pasta?
About one teaspoon for 2 liters of water, but you can adjust to taste.

5. Can I add other vegetables?
You can, but keep the recipe simple so the base flavor isn’t lost.

Nutritional Values

Approximately, one serving (out of 3) has around 450-500 kcal.
Protein: 28-30g
Carbohydrates: 55-60g
Fats: 9-12g (depends on how much olive oil you use and if you add Parmesan)
Values may vary based on the exact ingredients used.

Storage and Reheating

Pasta with chicken breast can be stored in the refrigerator in a covered container for up to 2 days. When reheating, add a little olive oil or water to prevent it from drying out. If left longer, the pasta becomes mushy and loses its texture. I do not recommend freezing as the consistency does not hold up well.