Rigatoni with Chicken and Bell Peppers

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces rigatoni

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, chopped

1 onion, sliced

2 bell peppers (1 green, 1 orange), sliced

1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand

4 cups shredded rotisserie chicken (skin removed)

1/2 cup chopped fresh basil, plus more for topping

2 jarred hot cherry peppers, stemmed and chopped


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  2. Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
  3. Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.