Name: Creamy Roasted Red Pepper Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 boneless, skinless chicken breasts; 8 ounces pasta of choice (penne, fusilli, or spaghetti work well); 1 red bell pepper (roasted and peeled (or jarred roasted red peppers for convenience)); 1 cup heavy cream; 1 cup chicken broth (low sodium preferred); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; Salt and pepper (to taste); 2 tablespoons olive oil; Fresh basil leaves (for garnish); Grated Parmesan cheese (for serving)

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If you’re craving a comforting, flavorful dinner that comes together in under 30 minutes, this Creamy Roasted Red Pepper Chicken Pasta is your new go-to. Tender, juicy chicken breasts are seared to perfection and tossed in a luscious roasted red pepper cream sauce that’s bursting with smoky sweetness and just the right amount of savory depth. Paired with your favorite pasta, it’s a dinner that feels special but is simple enough for a weeknight. Whether you’re cooking for family, friends, or just yourself, this dish delivers big on taste and satisfaction.

Why This Recipe Belongs in Your Rotation

This recipe strikes the perfect balance between indulgence and ease. The creamy sauce, made from roasted red peppers, heavy cream, and chicken broth, is rich without being heavy. Using garlic powder, onion powder, and Italian seasoning keeps the flavor profile vibrant yet approachable. Plus, it’s customizable — swap the pasta or add veggies to make it your own. It’s a one-pan wonder that minimizes cleanup while maximizing flavor, making it ideal for busy days when you want a homemade meal fast.

This Creamy Roasted Red Pepper Chicken Pasta is also a great way to introduce roasted red peppers to your dinner table if you haven’t cooked with them much before. Their natural sweetness and smoky undertones elevate the sauce in a way that jarred sauces just can’t match. And garnishing with fresh basil and Parmesan cheese adds that final touch of freshness and umami. Once you try it, you’ll want to add this recipe alongside classics like Baked Three Cheese Chicken Penne in your regular meal lineup.

Shopping List

2 boneless, skinless chicken breasts
8 ounces pasta of choice (penne, fusilli, or spaghetti work well)
1 red bell pepper, roasted and peeled (or jarred roasted red peppers for convenience)
1 cup heavy cream
1 cup chicken broth (low sodium preferred)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil leaves for garnish
Grated Parmesan cheese for serving

Gear Checklist

Large skillet or sauté pan – for cooking chicken and sauce
Medium pot – for boiling pasta
Food processor or blender – to puree the roasted red pepper
Knife and cutting board – for prepping chicken and garnishes
Measuring cups and spoons – to keep seasonings precise
Tongs or slotted spoon – for handling cooked chicken and pasta

Build Creamy Roasted Red Pepper Chicken Pasta Step by Step

Step 1: Roast and Peel the Red Pepper

If you’re using a fresh red bell pepper, start by roasting it directly over a gas burner flame or under a broiler until the skin is charred and blistered all around. Place the roasted pepper in a bowl covered with plastic wrap or in a sealed plastic bag to steam for 10 minutes. This makes peeling the skin off much easier. Once cooled, peel off the charred skin, remove the seeds, and set the pepper aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.

Step 3: Prepare the Chicken

Pat the chicken breasts dry and season both sides generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing into strips or bite-sized pieces.

Step 4: Make the Roasted Red Pepper Sauce

In a blender or food processor, combine the peeled roasted red pepper, heavy cream, chicken broth, and a pinch of salt and pepper. Blend until smooth and creamy. Pour the sauce into the skillet used for the chicken and warm it over medium heat, stirring occasionally.

Step 5: Combine Everything

Add the cooked pasta and sliced chicken back into the skillet with the sauce. Toss everything together gently to coat the pasta and chicken evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

Step 6: Garnish and Serve

Serve the creamy roasted red pepper chicken pasta hot, garnished with torn fresh basil leaves and a generous sprinkle of grated Parmesan cheese. This dish pairs wonderfully with a simple green salad or garlic bread for a complete meal.

Swap Guide

Chicken breasts: Swap for boneless, skinless turkey breasts or thighs if you prefer darker meat.
Pasta: Use gluten-free pasta or spiralized vegetables like zucchini noodles for a lighter option.
Heavy cream: Substitute with full-fat coconut milk for a dairy-free twist.
Chicken broth: Use vegetable broth to keep it vegetarian-friendly (skip the chicken).
Red bell pepper: Use jarred roasted red peppers if fresh roasting isn’t possible.

Troubles You Can Avoid

Soggy chicken: Avoid overcrowding the pan when searing chicken to ensure a nice crust.
Watery sauce: Blend the sauce thoroughly and simmer it to thicken before adding pasta.
Overcooked pasta: Cook pasta al dente since it will continue to cook slightly when combined with the sauce.
Unbalanced seasoning: Taste the sauce and adjust salt and pepper before tossing everything together.

Storage Pro Tips

This creamy roasted red pepper chicken pasta stores beautifully in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened. For meal prep, keep the pasta and sauce separate to maintain texture, then combine and heat when ready to eat.

Frequently Asked Questions

Can I use pre-roasted red peppers from a jar?

Absolutely! Using jarred roasted red peppers is a convenient shortcut that works perfectly in this recipe. Just drain them well before blending into the sauce to avoid excess liquid.

What pasta shape works best for this recipe?

Penne, fusilli, or rigatoni are great choices because their ridges and tubes hold onto the creamy sauce well. However, feel free to use spaghetti or fettuccine if that’s what you have on hand.

Is this recipe freezer-friendly?

While you can freeze the cooked chicken and sauce separately, pasta tends to become mushy after freezing and reheating. For best results, freeze components separately and cook fresh pasta when ready to serve.

How can I make this dish lighter?

Swap heavy cream for half-and-half or a mixture of milk and Greek yogurt. Use whole wheat or vegetable-based pasta and add extra veggies like spinach or mushrooms to bulk it up without extra calories.

Because You Liked This

Creamy Roasted Red Pepper Goat Cheese Penne – A tangy, cheesy pasta with roasted red pepper goodness.
Baked Three Cheese Chicken Penne – A rich, cheesy baked pasta that’s perfect for family dinners.
Roasted Garlic and Tomato Pasta – A simple yet flavorful dish packed with roasted veggies.
Lemon Parmesan Chicken Pasta – Bright and zesty, this pasta is a fresh take on classic flavors.

Bring It Home

Whipping up this Creamy Roasted Red Pepper Chicken Pasta is like giving yourself a restaurant-worthy meal with minimal effort. The combination of smoky roasted peppers, tender chicken, and a velvety sauce is irresistible. It’s a recipe that’s sure to become a staple, whether you’re feeding a crowd or enjoying a quiet night in. Next time you want something comforting with a touch of elegance, this pasta will be waiting in your kitchen, ready to deliver.

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