Chicken and Roasted Red Pepper Pasta

There’s something incredibly comforting about a creamy pasta dish that’s packed with flavor yet simple enough to whip up on a busy weeknight. This Chicken and Roasted Red Pepper Pasta is exactly that—rich, savory, and bursting with the sweet, smoky notes of roasted red peppers. It’s a dish that satisfies the soul and brings a restaurant-quality meal right to your kitchen table. With tender chicken, al dente penne, and a luscious cream sauce enhanced by garlic and parmesan, every bite delivers a perfect balance of texture and taste. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a favorite in your dinner rotation.

Why This Recipe Is a Must-Try

This Chicken and Roasted Red Pepper Pasta stands out because it combines ease with elegance. The roasted red peppers add a smoky sweetness that pairs beautifully with juicy chicken and a creamy parmesan sauce. Unlike complicated recipes that require hours or obscure ingredients, this one uses simple pantry staples and a handful of fresh ingredients to create something truly special. It’s also incredibly versatile—you can customize it to fit your preferred spice level or add your favorite veggies to make it even heartier. Plus, it’s a crowd-pleaser that feels indulgent without being overly heavy. If you love quick, flavorful dinners that don’t sacrifice quality, this pasta is a must-try.

Ingredients

• 8 ounces penne pasta
• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 1 jar (12 ounces) roasted red peppers, drained and sliced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Fresh basil for garnish

How To Make Chicken and Roasted Red Pepper Pasta

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.

Step 2: Sauté the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breast, seasoning it with salt, pepper, and the Italian seasoning. Cook the chicken until it’s golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3: Prepare the Sauce

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring constantly to combine with the garlic. Add the drained and sliced roasted red peppers to the cream, then use a spoon or an immersion blender to slightly mash or blend the peppers into the sauce, giving it a lovely, creamy texture with bits of pepper throughout.

Step 4: Combine and Simmer

Return the cooked chicken to the skillet and stir to coat it in the sauce. Add the grated parmesan cheese and stir until the cheese melts and the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Step 5: Toss with Pasta

Add the cooked penne pasta to the skillet and toss everything together until the pasta is fully coated with the creamy roasted red pepper sauce. Taste and adjust the seasoning with more salt and pepper if needed.

Step 6: Garnish and Serve

Serve the Chicken and Roasted Red Pepper Pasta hot, garnished with fresh basil leaves for a pop of color and fresh flavor. Enjoy this comforting and flavorful dish with a side of crusty bread or a simple green salad.

Expert Tips

• For perfectly cooked chicken, make sure your skillet is hot before adding the chicken pieces to get a nice sear.
• Use high-quality roasted red peppers for the best flavor—jarred ones work great and save time.
• If you want a smoother sauce, blend the roasted red peppers with the cream before adding them to the pan.
• Reserve some pasta water—it’s a magic ingredient that helps loosen the sauce if it becomes too thick.
• Grate your own parmesan cheese for a fresher, richer flavor compared to pre-grated options.
• Don’t skip the fresh basil garnish; it adds a bright, herbal note that balances the richness of the sauce.

Variations and Customizations

• Add Veggies: Toss in sautéed spinach, mushrooms, or zucchini for extra nutrition and flavor.
• Spicy Kick: Add red pepper flakes or diced jalapeños to the sauce for a bit of heat.
• Cheese Swap: Try using pecorino romano or asiago instead of parmesan for a different flavor profile.
• Protein Alternatives: Substitute the chicken with shrimp or tofu for a different twist.
• Make It Lighter: Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
• Herb Variations: Swap basil for fresh oregano or parsley to change up the herbaceous notes.

Dietary Adaptations

To accommodate various dietary preferences, you can easily modify this Chicken and Roasted Red Pepper Pasta recipe. For a dairy-free version, substitute the heavy cream with coconut cream or cashew cream and use a plant-based parmesan alternative. Gluten-free penne pasta works well for those avoiding gluten, and you can swap chicken for grilled tempeh or chickpeas for a vegetarian-friendly option. Adjust seasonings and cooking times accordingly to maintain the delicious flavors and satisfying texture.

How to Store Leftovers

Store any leftover Chicken and Roasted Red Pepper Pasta in an airtight container in the refrigerator. It will keep well for up to 3-4 days. When reheating, add a splash of milk or cream to loosen the sauce and warm it gently on the stove or in the microwave to maintain its creamy consistency. Avoid overcooking during reheating to prevent the chicken from drying out. This dish also freezes well—freeze in portioned containers for up to 2 months and thaw overnight in the fridge before reheating.

FAQ

Can I use other types of pasta for this recipe?

Absolutely! While penne works perfectly to hold the sauce, other pasta shapes like rigatoni, fusilli, or farfalle would also be delicious and work well with this creamy sauce.

How do I know when the chicken is fully cooked?

The chicken should be opaque and white throughout with no pink inside. Cooking diced chicken over medium-high heat for about 5-7 minutes usually ensures it’s fully cooked. Using a meat thermometer, the internal temperature should reach 165°F (74°C).

Can I make this recipe ahead of time?

Yes! You can prepare the sauce and cook the chicken in advance, then store them separately in the fridge. When ready to eat, cook the pasta fresh and combine everything just before serving for the best texture and flavor.

Is it possible to make this recipe vegan?

Definitely. Use plant-based cream alternatives like coconut or oat cream, replace parmesan with nutritional yeast or vegan cheese, and swap chicken for tofu, tempeh, or chickpeas. Just adjust cooking times to suit the protein choice.

Conclusion

Chicken and Roasted Red Pepper Pasta is a delightful recipe that combines creamy richness with vibrant, smoky flavors for an unforgettable meal. It’s easy enough for weeknights but impressive enough to serve guests. With simple ingredients and straightforward steps, you can create a dish that’s hearty, satisfying, and packed with flavor. Whether you stick to the classic version or try one of the many delicious variations, this pasta promises comfort and joy in every forkful. Give it a try and make it a staple in your meal lineup—you won’t regret it!

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