Chicken and Roasted Red Pepper Pasta

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with simple ingredients. Roasted red peppers bring a smoky sweetness that pairs perfectly with creamy sauce and juicy chicken. The sauce is easy to blend and packs tons of flavor without requiring a long cook time. It’s perfect for busy nights, yet elegant enough to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
olive oil
salt and pepper
garlic cloves
onion (optional)
jarred roasted red peppers (drained)
heavy cream or half-and-half
Parmesan cheese
chicken broth or reserved pasta water
pasta (penne, rigatoni, or fettuccine)
red pepper flakes (optional)
Italian seasoning or smoked paprika (optional)
fresh basil or parsley (optional, for garnish)

Directions

1. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken until golden and cooked through. Remove and slice.
3. In the same skillet, sauté garlic and onion (if using) until soft and fragrant.
4. In a blender or food processor, combine roasted red peppers, sautéed garlic/onion, and chicken broth. Blend until smooth.
5. Return the blended sauce to the skillet and bring to a simmer. Stir in cream and Parmesan cheese. Cook until the sauce is warm and slightly thickened.
6. Add cooked pasta and chicken to the sauce, tossing to coat evenly. Add pasta water as needed to loosen the sauce.
7. Season with red pepper flakes and Italian seasoning or smoked paprika if using. Taste and adjust salt and pepper.
8. Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish, making it a fast and flavorful dinner option.

Variations

• Spicy Version: Add more red pepper flakes or a dash of hot sauce.
• Cream-Free Option: Use Greek yogurt or cashew cream for a lighter sauce.
• Add Veggies: Include spinach, mushrooms, or peas for extra nutrition.
• Cheese Swap: Try goat cheese or cream cheese for a tangy, creamy twist.
• Low-Carb Option: Serve over zucchini noodles or cauliflower rice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop with a splash of broth or cream, or microwave in short intervals, stirring between each round.

FAQs

Can I use fresh roasted red peppers?

Yes, roast them in the oven or over a flame until charred, then peel and seed before blending.

Can I use rotisserie chicken?

Absolutely. Just shred and stir in at the end to heat through.

What kind of pasta works best?

Short pastas like penne or rigatoni hold the sauce well, but any shape will work.

Is the sauce spicy?

It’s naturally sweet, but you can spice it up with red pepper flakes or cayenne.

Can I make this dish dairy-free?

Yes, use a dairy-free cream substitute and vegan Parmesan or nutritional yeast.

Can I freeze this pasta?

It’s best fresh, but you can freeze the sauce separately and combine with fresh pasta when ready.

Can I make the sauce ahead of time?

Yes, refrigerate for up to 3 days and reheat gently before tossing with chicken and pasta.

How do I make the sauce thicker?

Simmer it longer or stir in extra Parmesan or a spoonful of cream cheese.

What can I serve with this pasta?

Try a green salad, garlic bread, or roasted vegetables.

Can I use sun-dried tomatoes too?

Yes, finely chop and sauté with garlic for extra flavor depth.

Conclusion

Chicken and Roasted Red Pepper Pasta is a vibrant, flavorful dish that delivers rich, creamy comfort with minimal effort. With sweet roasted peppers, tender chicken, and a luscious sauce, it’s a meal that feels both special and simple. Perfect for weeknights or dinner guests, this pasta is sure to become a new favorite in your rotation.

Chicken and Roasted Red Pepper Pasta

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Chicken and Roasted Red Pepper Pasta is a vibrant, creamy pasta dish made with tender chicken, sweet roasted red peppers, and a flavorful, silky sauce. It’s quick, comforting, and perfect for weeknight meals or casual entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

• 2 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 garlic cloves, minced
• 1/2 onion, chopped (optional)
• 1 (12 oz) jar roasted red peppers, drained
• 1/2 cup chicken broth or reserved pasta water
• 1/2 cup heavy cream or half-and-half
• 1/3 cup grated Parmesan cheese
• 8 oz pasta (penne, rigatoni, or fettuccine)
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon Italian seasoning or smoked paprika (optional)
• Fresh basil or parsley, chopped (optional, for garnish)

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Instructions

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until golden and fully cooked. Remove and slice.
3. In the same skillet, sauté garlic and onion (if using) until soft and fragrant, about 2–3 minutes.
4. In a blender or food processor, blend roasted red peppers, sautéed garlic/onion, and chicken broth until smooth.
5. Return sauce to the skillet and bring to a gentle simmer. Stir in cream and Parmesan cheese. Cook for 2–3 minutes until warm and slightly thickened.
6. Add sliced chicken and cooked pasta to the sauce. Toss to combine, adding reserved pasta water as needed to loosen.
7. Season with red pepper flakes and Italian seasoning or smoked paprika if desired. Adjust salt and pepper to taste.
8. Serve hot, garnished with fresh basil or parsley and extra Parmesan.

Notes

• Use rotisserie chicken for a faster prep.
• Adjust spice level by increasing or omitting red pepper flakes.
• Blend the sauce until completely smooth for a silky texture, or leave a little texture for a rustic finish.
• Try goat cheese or cream cheese instead of Parmesan for a tangy twist.
• Add spinach, mushrooms, or peas for extra vegetables and color.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 460
• Sugar: 5g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg