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To make Roasted Red Pepper Chicken Pasta, you need these simple ingredients: - 2 cups penne pasta - 1 pound chicken breast, cut into bite-sized pieces - 2 large roasted red peppers, drained and chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role. The penne pasta provides a great base. Chicken breast adds protein and heartiness. Roasted red peppers bring a sweet, smoky flavor. Garlic gives a nice kick and aroma. Heavy cream makes the sauce rich and creamy. Parmesan cheese adds depth and a salty touch. Olive oil helps cook the chicken and adds moisture. Italian seasoning brings the dish to life with herbs. Salt and pepper enhance all the flavors. Fresh basil leaves make the dish look and taste fresh. Gather these items before you start cooking. Having everything ready makes the process smooth and fun! {{ingredient_image_1}} Start by boiling a large pot of water. Add salt to the water for flavor. When the water boils, add 2 cups of penne pasta. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta and set it aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 1 pound of chicken breast pieces with salt, pepper, and 1 teaspoon of Italian seasoning. Add the chicken to the skillet. Cook it for 5 to 7 minutes until it is browned and cooked through. Remove the chicken from the skillet and place it on a plate. In the same skillet, add 3 cloves of minced garlic. Sauté it for about 30 seconds until fragrant. Then, add 2 large roasted red peppers that are drained and chopped. Cook this mixture for about 2 minutes. This step helps enhance the flavors. Once the red pepper and garlic are ready, transfer the mixture to a blender. Add 1 cup of heavy cream and blend until the sauce is smooth. Pour the sauce back into the skillet and keep it over medium heat. This helps warm the sauce. Now, stir in 1/2 cup of grated Parmesan cheese. Let the sauce simmer for 3 to 5 minutes until it thickens slightly. Add the cooked chicken and pasta to the sauce. Toss everything together to coat the pasta and chicken evenly. Taste the dish and adjust salt and pepper if needed. Cook for another minute to heat everything through. Serve the pasta hot. Garnish with fresh basil leaves on top for a bright finish. Enjoy your meal! To make the chicken perfect, start with fresh chicken breast. Cut it into small pieces. Season the chicken well with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes. You want it nice and brown. Let it rest for a minute after cooking. This keeps it juicy and tender. The sauce is key to this dish. Use jarred or homemade roasted red peppers for rich flavor. Sauté minced garlic in the same skillet after cooking the chicken. This adds depth to the sauce. Blend the garlic and roasted peppers with heavy cream for smoothness. Don't skip the Parmesan cheese. It adds creaminess and a savory kick. Simmer the sauce for a few minutes to marry the flavors. Cook the penne pasta in a large pot of salted water. Follow the package instructions for al dente texture. This means the pasta should be firm but not hard. Drain the pasta but save a bit of the water. If the sauce is too thick, you can add some pasta water to loosen it. Combine the pasta with the sauce and chicken in the skillet. Toss everything together to coat well. Pro Tips Quality Ingredients: Use high-quality roasted red peppers for a richer flavor. If using jarred peppers, look for those with minimal additives. Cooking Pasta: Ensure to cook the penne pasta al dente. This will help it hold its shape and texture when combined with the sauce. Blending the Sauce: For a creamier texture, blend the sauce until completely smooth. You can also add a splash of pasta water to adjust consistency. Garnishing: Fresh basil adds a burst of flavor and color. For an extra kick, consider adding crushed red pepper flakes when serving. {{image_2}} You can easily boost this dish with veggies. Adding spinach gives a nice color and flavor. Just toss it in the pan when cooking the chicken. You can also add bell peppers or zucchini. These veggies add nutrients and crunch. For a bit of sweetness, try adding cherry tomatoes. They cook quickly and brighten up the dish. You can mix and match according to what you like. The goal is to make it colorful and tasty! If you want to change the protein, you have options. Shrimp is a great swap for chicken. It cooks fast and absorbs flavors well. Tofu is perfect for a vegetarian choice. Just cube it and cook until golden. For a heartier option, try sausage. Slice it up and cook it with the garlic. You can even use leftover rotisserie chicken for a quick meal. Each protein brings its own unique taste, making the dish your own. If you need a gluten-free meal, use gluten-free penne. Many brands offer good options that cook just like regular pasta. You can also try zucchini noodles or spaghetti squash. They provide a healthy twist and cut down on carbs. Just remember to adjust cooking times for these alternatives. A rich sauce like this pairs well with any choice, giving you a delicious meal without gluten. After enjoying your Roasted Red Pepper Chicken Pasta, let it cool. Place leftovers in an airtight container. Make sure to store it in the fridge. It will stay fresh for about three days. To reheat your pasta, you can use the microwave or the stove. If using a microwave, place the pasta in a bowl. Add a splash of water or cream to keep it moist. Heat in short bursts, stirring in between. If using the stove, warm the pasta in a skillet over low heat. Stir gently until heated through. You can freeze this pasta for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. It can last up to three months in the freezer. To enjoy later, thaw it in the fridge overnight before reheating. You can use half-and-half if you want a lighter option. Whole milk works but will make the sauce thinner. You might also try coconut cream for a dairy-free choice. Just blend it well with the roasted peppers for a smooth sauce. Yes, you can! Any pasta shape works well. Try fusilli, farfalle, or spaghetti for a fun twist. Just cook the pasta according to the package directions for the best texture. Add red pepper flakes or hot sauce to the sauce. You can also use spicy chicken sausage instead of regular chicken for more heat. Adjust the spice level to fit your taste. Absolutely! You can cook the chicken and make the sauce ahead of time. Store them in the fridge for up to three days. Just cook the pasta fresh when you are ready to eat. Reheat the chicken and sauce together for best results. In this post, we covered a creamy penne pasta dish with chicken and roasted red peppers. You learned about the key ingredients, from heavy cream to fresh basil. We walked through step-by-step cooking and some helpful tips. You also discovered variations and storage tips for leftovers. This dish is both tasty and easy to make. Experiment with flavors and enjoy your time in the kitchen. Cooking is a fun way to share with friends and family. Enjoy your delicious creation!

Roasted Red Pepper Chicken Pasta

A creamy and flavorful pasta dish featuring chicken and roasted red peppers.
Print Recipe Pin 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 cups penne pasta
  • 1 pound chicken breast, cut into bite-sized pieces
  • 2 large roasted red peppers, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Add the roasted red peppers and cook for an additional 2 minutes.
  • Transfer the red pepper and garlic mixture to a blender, add the heavy cream, and blend until smooth. Pour the sauce back into the skillet over medium heat.
  • Stir in the grated Parmesan cheese and let the sauce simmer for 3-5 minutes until slightly thickened. Add the cooked chicken and pasta to the sauce, tossing to coat everything evenly.
  • Taste and adjust seasoning with salt and pepper if necessary. Cook for another minute to heat through.
  • Serve hot, garnished with fresh basil leaves on top.

Notes

Feel free to add more vegetables or adjust seasoning to taste.
Keyword chicken, creamy sauce, pasta, roasted red peppers