Go Back
Homemade Creamy Roasted Red Pepper Chicken Pasta photo

Creamy Roasted Red Pepper Chicken Pasta

This Creamy Roasted Red Pepper Chicken Pasta is a quick, flavorful weeknight winner with tender chicken and a luscious smoky cream sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large skillet or sauté pan
  • Medium pot
  • Food processor or blender
  • Knife and cutting board
  • Measuring cups and spoons
  • Tongs or slotted spoon

Method
 

Roast and Peel the Red Pepper
  1. 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. Once cooled, peel off the charred skin, remove the seeds, and set the pepper aside.
Cook the Pasta
  1. 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.
Prepare the Chicken
  1. 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.
Make the Roasted Red Pepper Sauce
  1. 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.
Combine Everything
  1. 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.
Garnish and Serve
  1. 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.

Notes

  • Use jarred roasted red peppers for a convenient shortcut without sacrificing flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of broth or cream.
  • Swap chicken breasts for turkey or thighs, or use gluten-free pasta to customize the dish to your preferences.
  • To keep the sauce creamy but lighter, substitute heavy cream with half-and-half or a milk and Greek yogurt mixture.
  • Cook pasta al dente to prevent it from becoming mushy when combined with the sauce.