Creamy Roasted Red Pepper Pasta with Chicken
If one dish checks all the boxes for a satisfying weeknight dinner, it’s my Creamy Roasted Red Pepper Pasta with Chicken. It's rich, comforting, packed with flavor, and simple to make. Whether cooking for the family or just whipping up something cozy for yourself, this pasta delivers on all fronts—tender chicken, a luscious roasted red pepper sauce, and perfectly cooked pasta, all in one delicious plate.
Let’s start with the star of the show–the sauce. Creamy yet light, this red pepper sauce is the perfect balance of savory, sweet, and smoky. Roasted red peppers, with their slightly sweet and charred flavor, are blended into a velvety cream sauce that coats every bite of pasta. It’s indulgent without being overwhelming, making it perfect for a weeknight treat that doesn’t leave you feeling weighed down.
Then there’s the chicken—seared to golden perfection in olive oil, seasoned with just enough salt and pepper to enhance its natural flavor, and sliced into juicy strips that complement the creamy sauce perfectly. The combination of the chicken and the pasta makes this dish feel hearty and complete, satisfying without much extra fuss.
Roasted red peppers might not be something you cook with every day, but once you try them in this dish, they’ll likely become a pantry staple. These peppers bring a rich depth of flavor with a hint of sweetness that sets this pasta apart. Instead of using fresh peppers and spending time roasting them yourself, jarred roasted red peppers are the ultimate time-saver, offering all the smoky flavor without the extra effort.
Blended with garlic, cream, and a few simple spices, the sauce is a breeze. It simmers in the same pan you cooked the chicken in, soaking up all those delicious bits left behind for an even richer taste. And the best part? It clings beautifully to the pasta, making each forkful a slice of heaven.
One of the reasons this Creamy Roasted Red Pepper Pasta with Chicken has become a go-to in my kitchen is because of how fast it comes together. In less than 30 minutes, you can go from prep to plate, making it ideal for busy weeknights when you want something comforting but don’t have time for complicated recipes. Plus, with only one pan needed for both the chicken and the sauce, clean-up is a breeze.
The dish is also incredibly customizable. Not a fan of chicken? You can easily swap it out for shrimp or leave it altogether for a vegetarian version. Want to mix up the herbs? Basil, parsley, or even a sprinkle of crushed red pepper flakes for a bit of heat are all welcome additions. You can also change the pasta—penne, fettuccine, or whatever you have on hand will work beautifully with this sauce.
While this pasta is packed with flavor, a few finishing touches take it to the next level. A sprinkle of freshly grated Parmesan adds a salty, nutty richness that pairs perfectly with the creamy sauce. A handful of fresh basil or parsley adds color and brings a freshness that brightens the whole dish.
Creamy Roasted Red Pepper Pasta with Chicken
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- salt and pepper, to taste
- 1 jar (12 oz) roasted red peppers, drained
- 2 cloves garlic, minced
- ½ tsp smoked paprika (optional)
- ½ tsp dried oregano
- 1 cup heavy whipping cream
- 8 oz pasta of your choice (penne, fettuccine, or linguine work well)
- freshly grated Parmesan cheese (optional, for garnish)
- fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest, then slice it into strips.
- While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- In a blender, combine the drained roasted red peppers, minced garlic, smoked paprika (if using), oregano, and heavy whipping cream. Blend until smooth and creamy.
- Return the skillet to medium heat. Pour the red pepper cream sauce into the skillet and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
- Divide the pasta among plates, and add the sliced chicken over top. Garnish with freshly grated Parmesan cheese and chopped basil or parsley if desired.
