Creamy Roasted Red Pepper Pasta with Chicken
This pasta is built around jarred roasted red peppers, which give the sauce sweetness, color, and a lightly smoky edge without adding much extra work. Blending the peppers with garlic, cream, broth, and Parmesan turns them into a smooth sauce that clings well to short pasta shapes.
Chicken breast cooks quickly in the same skillet used for the sauce, so the browned bits left behind add savory depth. Cutting the chicken into bite-size pieces keeps the cooking time short and makes the final dish easy to serve.
Use rigatoni, penne, fusilli, or another pasta with ridges or curves that can catch the sauce. A splash of reserved pasta water at the end loosens the sauce and helps it coat the pasta evenly instead of sitting in the pan.
Fresh basil and a little lemon juice keep the cream sauce from feeling heavy. Serve the pasta right away while the sauce is glossy, with extra Parmesan and black pepper at the table.
Nutrition (per serving)
Directions
-
1
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
-
2
Pat the chicken dry and season it with 1 teaspoon salt and the black pepper.
-
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned and cooked through. Transfer the chicken to a plate.
-
4
Reduce the heat to medium and add the butter to the skillet. Stir in the garlic and cook for 30 to 45 seconds, just until fragrant.
-
5
Blend the roasted red peppers, chicken broth, cream, Parmesan, red pepper flakes, and remaining 1/4 teaspoon salt until very smooth.
-
6
Pour the sauce into the skillet and bring it to a gentle simmer. Cook for 3 to 4 minutes, stirring often, until slightly thickened.
-
7
Return the chicken and any juices to the skillet. Add the drained pasta and toss until everything is coated, adding reserved pasta water a few tablespoons at a time if the sauce is too thick.
-
8
Stir in the lemon juice and basil. Taste and adjust salt and pepper, then serve hot with extra Parmesan.
Ingredients
- Rigatoni or Penne Pasta:12 oz
- Boneless Skinless Chicken Breasts cut into bite-size pieces:1 1/4 lb
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Olive Oil:2 tbsp
- Unsalted Butter:1 tbsp
- Garlic Cloves minced:4
- Roasted Red Peppers drained:12 oz
- Low-Sodium Chicken Broth:1/2 cup
- Heavy Cream:3/4 cup
- Grated Parmesan Cheese plus more for serving:1/2 cup
- Crushed Red Pepper Flakes:1/4 tsp
- Fresh Lemon Juice:1 tbsp
- Fresh Basil chopped:1/4 cup
Tips & Notes
- Drain jarred roasted peppers well so the sauce stays creamy instead of watery.
- If the sauce tastes too sweet, add a little more lemon juice or black pepper before serving.
- For extra richness, replace 2 tablespoons of the broth with the same amount of cream.
- Leftovers reheat best over low heat with a splash of milk, broth, or water.
