Chicken rigatoni with pesto and red bell pepper

Gluten Free

2 Servings, 700 Calories/Serving

25 – 35 Minutes

This pasta has a much more complex flavor than its short ingredient list might suggest. Our house-made pesto brings it together in a flash.


  • 5 ounces gluten-free rigatoni (contains corn and rice flours)
  • 1 yellow onion
  • 1 or 2 cloves peeled fresh garlic
  • 1 red bell pepper
  • 3 or 4 boneless skinless chicken thighs (about 10 ounces total)
  • ¼ teaspoon red chile flakes
  • optional
  • Sun Basket basil pesto (fresh basil - walnuts - olive oil - salt)
  • 3 tablespoons grated Parmesan

Chef's Tip

To get dinner on the table even more quickly, in Step 2, start cooking the onion while you continue prepping the remaining ingredients.



Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup pasta cooking water.
While the water heats and the rigatoni cooks, prepare the vegetables and chicken.


Prep the vegetables and chicken

  • Peel and thinly slice the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into ¼-inch-wide strips.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-wide strips and season generously with salt and pepper.


Cook the onion and chicken

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Add the bell pepper and chicken and cook, stirring occasionally, until the pepper is softened and the chicken is browned and cooked through, 5 to 7 minutes.


Finish the pasta

Add the rigatoni and reserved pasta cooking water to the pan. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the sauce is thickened and the rigatoni is warmed through, 2 to 3 minutes. Remove from the heat and stir in the pesto and Parmesan. Season to taste with salt and pepper.



Transfer the pasta to individual bowls and serve.

Nutrition per serving: Protein: 47g (94% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 700mg (29% DV), Carbohydrates: 66g (22% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts, milk, soy.

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