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- 2 chicken breasts, boneless and skinless - 3 large roasted red peppers (jarred or homemade) - 1 cup heavy cream - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon Italian seasoning - Salt and pepper to taste - 8 ounces pasta (penne or fettuccine) - 2 tablespoons olive oil - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You will need two chicken breasts. If you want, you can use thighs instead. Roasted red peppers are key here. You can use jarred ones for ease. If you prefer, you can roast fresh ones, too. For creaminess, heavy cream works best. You can swap it with half-and-half for a lighter option. Garlic adds flavor; fresh is best, but jarred is fine in a pinch. Smoked paprika gives depth. If you're out, regular paprika will work. Italian seasoning adds herbs; feel free to mix your own if you like. Fresh basil leaves add a nice touch. They brighten the dish with color and flavor. Grated Parmesan cheese is perfect on top. It gives a salty kick that pairs well with the sauce. You can also add crushed red pepper flakes if you want some heat. Enjoy experimenting with your garnishes! {{ingredient_image_1}} To start, fill a large pot with salted water. Bring it to a boil over high heat. Once boiling, add 8 ounces of pasta, like penne or fettuccine. Cook the pasta according to the package instructions until it is al dente, which means firm yet tender. This usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander and set it aside. While the pasta cooks, take 2 boneless, skinless chicken breasts. Season them with salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of Italian seasoning. Make sure to coat both sides evenly. This will add great flavor to the chicken as it cooks. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for 6 to 7 minutes on each side. You want them to turn golden brown and be fully cooked. After cooking, take the chicken out and let it rest on a plate. In the same skillet, lower the heat to medium. Add 2 minced garlic cloves and cook for about 1 minute until fragrant. Next, add 3 large roasted red peppers, drained if jarred. Use an immersion blender or transfer to a blender to puree the mixture until smooth. Return the red pepper sauce to the skillet. Pour in 1 cup of heavy cream and stir well. Let it simmer for about 3 to 4 minutes to thicken a bit. While it simmers, slice the chicken into thin strips. Then, add the drained pasta to the skillet and toss gently with the sauce. Finally, add the sliced chicken on top and mix to coat everything in that creamy goodness. Serve the pasta with fresh basil leaves and a sprinkle of grated Parmesan cheese for extra flavor. To make a great sauce, use quality roasted red peppers. If you can, roast your own. This adds a smoky flavor. Blend the peppers until smooth. Add garlic to the pan and sauté it for one minute. This boosts the taste. Then, pour in heavy cream. Let it simmer for a few minutes. This thickens the sauce and makes it creamy. Taste and adjust the seasoning with salt and pepper. To keep your chicken juicy, choose boneless, skinless breasts. Season well with salt, pepper, smoked paprika, and Italian seasoning. Sauté in olive oil on medium-high heat. Cook each side for 6-7 minutes. This gives a nice golden crust while keeping the inside moist. After cooking, let the chicken rest. This helps the juices stay inside when you slice it. For perfect pasta, use a large pot of salted water. Bring it to a rolling boil before adding the pasta. Stir it occasionally to prevent sticking. Cook until al dente, which means it should still have a slight bite. This usually takes about 8-10 minutes. Drain it, but don’t rinse. Rinsing removes the starch, which helps the sauce stick better. Pro Tips Use Fresh Ingredients: Fresh roasted red peppers give a vibrant flavor compared to jarred ones. If using jarred, look for those packed in olive oil for a richer taste. Perfectly Cooked Chicken: To avoid dry chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption without overcooking. Customize Your Pasta: Feel free to use any pasta shape you prefer, such as rigatoni or spaghetti. Just adjust the cooking time according to the package instructions. Add Extra Flavor: Enhance the sauce with a splash of white wine or lemon juice for brightness. You can also add a pinch of red pepper flakes for some heat. {{image_2}} You can make Roasted Red Pepper Chicken Pasta even better by adding veggies. Try adding spinach for a pop of green. It wilts nicely into the sauce and adds nutrients. You can also add cherry tomatoes for sweetness. Slice them in half and toss them in the pan. Bell peppers work too; just slice them thin and sauté with the garlic. This adds color and flavor to your dish. You do not have to stick with penne or fettuccine. You can use whole wheat pasta for a healthier option. Gluten-free pasta is also great for those with allergies. Spiralized zucchini can be a fun twist, giving you a lower-carb meal. Just remember to cook it less, so it stays crunchy. Each alternative brings its own taste and texture. Want some heat? Add red pepper flakes to the sauce. Start with just a pinch and taste it. If you like it spicier, add more. You can also use spicy sausage instead of chicken. Cook it in the skillet the same way. Another option is to add jalapeños. They bring a fresh, spicy kick that pairs well with the creamy sauce. To keep your Roasted Red Pepper Chicken Pasta fresh, store it in an airtight container. Let it cool first. It can last in the fridge for about 3 to 4 days. If you plan to eat it later, make sure to label the container with the date. Reheat your pasta on the stove for best results. Add a splash of water or cream to keep it moist. Heat over low heat, stirring gently. This helps the sauce stay creamy and prevents sticking. You can also use a microwave. Heat in short bursts and stir between. This ensures even heating. If you want to freeze it, divide your pasta into portions. Use freezer-safe bags or containers. Press out excess air to avoid freezer burn. It’s best to eat frozen pasta within 2 to 3 months. When ready to eat, thaw overnight in the fridge and reheat as described above. Yes, you can use fresh red peppers. Just roast them until soft. This adds a smoky taste. You can roast them in the oven or on a grill. Once roasted, peel off the skin and remove the seeds. This gives your dish a fresh flavor. If you need a substitute for heavy cream, try using half-and-half. You can also use milk mixed with butter. For a dairy-free option, use coconut milk or cashew cream. Each option changes the flavor slightly, but they all work well. This dish stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container to keep it tasty. If you notice any changes in smell or texture, it’s best to throw it away. Yes, you can make this dish ahead of time. Cook the pasta and chicken, then store them separately. Prepare the sauce and combine everything when you’re ready to serve. This helps keep the pasta from getting mushy. This blog post covered how to make Roasted Red Pepper Chicken Pasta from start to finish. We listed ingredients, measured, and shared substitutes and garnishes. You learned step-by-step instructions for cooking pasta, chicken, and sauce. We offered tips for perfect sauce and juicy chicken. You also saw variations to try, plus storage and reheating tips. With these insights, you can easily create this tasty dish. Enjoy cooking and make it your own!

Roasted Red Pepper Chicken Pasta

A creamy pasta dish featuring tender chicken and roasted red peppers.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 breasts chicken, boneless and skinless
  • 3 large roasted red peppers
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 8 ounces pasta (penne or fettuccine)
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
  • Prepare the Chicken: While the pasta cooks, season the chicken breasts with salt, pepper, smoked paprika, and Italian seasoning on both sides.
  • Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove them from the skillet and let them rest.
  • Make the Sauce: In the same skillet, reduce the heat to medium, then add the minced garlic and sauté for about 1 minute until fragrant. Carefully add the roasted red peppers (drained if jarred) into the pan. Blend them using an immersion blender or transfer to a blender to puree until smooth.
  • Combine Ingredients: Return the sauce to the skillet, pour in the heavy cream, and stir until well combined. Let it simmer for 3-4 minutes to thicken.
  • Slice the Chicken: While the sauce is simmering, slice the chicken into thin strips.
  • Mix Pasta and Sauce: Add the drained pasta into the skillet with the sauce and toss to combine. Add the sliced chicken on top and mix gently to ensure everything is coated with the creamy sauce.
  • Serve: Plate the pasta and chicken, garnishing with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.

Notes

Use fresh basil for garnish and adjust seasoning to taste.
Keyword chicken, creamy sauce, pasta, roasted red pepper