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In broiler chick-rearing, the color is usually acquired by synthetic carotenoids in addition to broiler diets (25–80 mg/kg feed), often represented by β-apo-8′-carotenal. In the past fifteen years, the demand for organic food products originating from free-range reared chicks started to grow, with a more directed awareness of the quality of meat and egg. Various investigations have been reporting microorganisms, such as the oleaginous red yeasts genus <i>Rhodotorula</i> sp., as fast-growing unicellular eukaryotes able to synthesize natural pigments. <i>Rhodotorula</i> sp. represents a perfect choice as a natural resource due to the capacity to adapt easily to the environment valuing low-cost sources of nutrients for their metabolism and growth. The biodiversity and the ecology effects establish novel boundaries regarding <i>Rhodotorula</i> sp. productivity enhancement and control of biological risks. It is, therefore, necessary to review the current knowledge on the carotenoid synthesis of <i>Rhodotorula</i> sp. In this paper, we aimed to address the pathways of obtaining valuable yeast carotenoids in different conditions, discussing yeast biosynthesis, bioengineering fermentative evaluation, carotenoid extraction, and the techno-economic implication of valuable pigment additives on poultry nutrition. Finally, the pro-existent gaps in research are highlighted, which may clear the air on future studies for bio-carotenoid engineering.