Chicken and Roasted Red Pepper Pasta Recipe

Introduction

Chicken and Roasted Red Pepper Pasta is a wonderfully flavorful dish that combines the richness of chicken, the sweetness of roasted red peppers, and the heartiness of pasta, all tossed together in a creamy, savory sauce. This recipe brings together a variety of tastes and textures, making it a perfect option for a cozy weeknight dinner or an elegant dish for special occasions.

The roasted red peppers provide a smoky sweetness that complements the mild chicken, while the creamy sauce adds a luscious texture to the pasta. The result is a dish that’s both comforting and sophisticated, offering something for everyone to enjoy. Whether you’re feeding your family or entertaining guests, Chicken and Roasted Red Pepper Pasta will become a meal you’ll want to make over and over again.

This recipe is simple yet impressive, and it’s packed with flavor. It’s the perfect balance of creamy, savory, and sweet, with the roasted red peppers giving it an extra depth of flavor. The best part? It’s quick and easy to prepare, taking just under 40 minutes to create a meal that looks like it’s been prepared by a professional chef. Read on to discover how to make this delicious and satisfying dish!

Why You’ll Love Chicken and Roasted Red Pepper Pasta

• Quick and Easy: In just 30-40 minutes, you can have a complete meal ready. It’s the perfect recipe for a busy weekday or when you want to prepare a special meal without spending hours in the kitchen.
• Full of Flavor: The roasted red peppers add a smoky, sweet flavor to the creamy sauce, making every bite a treat. The chicken is tender and juicy, balancing the rich sauce.
• Versatile: You can adjust the ingredients based on what you have available. Use your favorite type of pasta, substitute the chicken for another protein like turkey or shrimp, or add extra veggies like spinach or mushrooms.
• Kid-Friendly: The creamy, slightly sweet sauce is appealing to younger palates, and the chicken and pasta make it a well-rounded meal that everyone can enjoy.
• Perfect for Meal Prep: This pasta stores well and can be reheated, making it a great choice for meal prepping or preparing leftovers for the next day.

Preparation and Cooking Time

• Total Time: 35 minutes
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Servings: 4 servings
• Calories per Serving: Approximately 600-650 calories per serving (depending on portion size and ingredients used)

Nutrition Facts (Per Serving)

• Calories: 600-650 kcal
• Fat: 28-32g
• Carbohydrates: 50-55g
• Protein: 35-40g
• Fiber: 3g
• Sugar: 5g

Ingredients

For the Chicken and Roasted Red Pepper Pasta:

• 2 boneless, skinless chicken breasts (about 6 ounces each)
• 12 ounces pasta (penne, fettuccine, or your preferred pasta)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1/2 cup chicken broth (low-sodium)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 2 cloves garlic, minced
• Zest of 1 lemon
• Fresh parsley, chopped (for garnish)
• Extra Parmesan cheese (for serving, optional)

Step-by-Step Instructions

1. Prepare the Ingredients

Start by preparing the ingredients. Slice the chicken breasts into thin strips or bite-sized chunks for easier cooking. Season both sides of the chicken with salt and pepper. Drain and chop the roasted red peppers into bite-sized pieces. Set both the chicken and roasted peppers aside.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Once the pasta is cooked, drain it, reserving 1/2 cup of the pasta cooking water. Set both the pasta and the reserved water aside.

3. Cook the Chicken

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet in a single layer and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

4. Prepare the Sauce

In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 30 seconds, until fragrant. Next, pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for about 1-2 minutes to reduce slightly.

Add the heavy cream to the skillet, stirring to combine. Bring the mixture to a simmer and cook for another 3-4 minutes, allowing the sauce to thicken slightly.

5. Add the Roasted Red Peppers

Once the sauce has thickened, stir in the chopped roasted red peppers, Parmesan cheese, red pepper flakes (if using), and dried basil. Continue stirring until the cheese has melted and the sauce is smooth. The roasted red peppers will add a wonderful smoky sweetness to the sauce.

6. Combine the Chicken, Pasta, and Sauce

Return the cooked chicken to the skillet, along with any juices that have accumulated on the plate. Add the cooked pasta and toss everything together to coat the pasta in the creamy sauce. If the sauce is too thick, add a little bit of the reserved pasta cooking water to loosen it up.

Squeeze the lemon zest over the dish for a touch of brightness and toss again to combine. The lemon zest will add a fresh, zesty flavor that enhances the overall dish.

7. Serve and Garnish

Serve the Chicken and Roasted Red Pepper Pasta in individual bowls or plates. Garnish with freshly chopped parsley for a burst of color and freshness. Optionally, sprinkle some extra Parmesan cheese over the top for added flavor.

Tips for Perfect Chicken and Roasted Red Pepper Pasta

• Use High-Quality Roasted Red Peppers: For the best flavor, use jarred roasted red peppers from a reputable brand, or if you have the time, roast your own red peppers at home. Roasting them yourself will add an extra smoky depth of flavor to the dish.
• Customize the Sauce: If you prefer a spicier version of this dish, increase the amount of red pepper flakes or add a bit of fresh chili to the sauce. You can also experiment with other spices like smoked paprika or Italian seasoning to enhance the flavor.
• Make it Lighter: If you’re looking to reduce the calorie count, consider substituting the heavy cream with half-and-half or a lower-fat milk. The sauce will still be creamy but with fewer calories.
• Add Extra Vegetables: For an even more nutritious dish, consider adding some spinach, zucchini, or mushrooms to the sauce. These vegetables will not only add flavor but also contribute to the overall healthiness of the dish.
• Use Different Pasta Shapes: While penne and fettuccine work wonderfully, don’t be afraid to try different pasta shapes like rigatoni or farfalle. The key is to use a pasta that holds the sauce well.

Storage and Shelf Life

Chicken and Roasted Red Pepper Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of chicken broth or cream to loosen up the sauce if necessary. You can also reheat it in the microwave for a quick meal.

This dish is not ideal for freezing, as the creamy sauce may separate when thawed. However, you can prepare the chicken, pasta, and sauce separately and store them. When you’re ready to serve, simply combine everything and heat through.

Variations of Chicken and Roasted Red Pepper Pasta

• Chicken and Roasted Red Pepper Pasta with Spinach: Add a handful of fresh spinach to the sauce when you stir in the roasted red peppers. The spinach will wilt into the sauce, adding a pop of color and extra nutrition.
• Chicken and Roasted Red Pepper Pasta with Sun-Dried Tomatoes: Add chopped sun-dried tomatoes to the sauce for an extra burst of umami. The slightly tangy flavor of the tomatoes pairs wonderfully with the sweetness of the roasted red peppers.
• Chicken and Roasted Red Pepper Pasta with Pesto: For a more herby flavor, swap the creamy sauce for a pesto sauce. The basil, garlic, and pine nuts in pesto complement the roasted red peppers and chicken perfectly.
• Chicken and Roasted Red Pepper Pasta with Bacon: Add crispy bacon to the dish for a smoky, savory twist. The bacon will bring a crispy texture and extra flavor to the dish.
• Chicken and Roasted Red Pepper Pasta with Goat Cheese: For a tangy twist, add crumbled goat cheese to the sauce. The creamy goat cheese will melt into the sauce, adding a unique flavor and texture to the dish.

Side Dishes and Pairings for Chicken and Roasted Red Pepper Pasta

• Garlic Bread: A crusty, warm garlic bread is the perfect side to accompany this pasta dish. The buttery, garlicky bread will help scoop up any remaining sauce on your plate.
• Simple Green Salad: A light green salad with mixed greens, cherry tomatoes, and a tangy vinaigrette will balance the richness of the pasta and add freshness to the meal.
• Roasted Vegetables: Roasted vegetables like zucchini, carrots, or Brussels sprouts pair perfectly with the creamy pasta and provide a healthy side dish option.
• White Wine: Pair your Chicken and Roasted Red Pepper Pasta with a crisp white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio. The acidity in the wine will complement the creamy sauce and enhance the overall flavors of the dish.

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Conclusion

Chicken and Roasted Red Pepper Pasta is a delightful dish that’s both comforting and full of flavor. The combination of tender chicken, sweet roasted red peppers, and a creamy, savory sauce makes it an ideal meal for any occasion. Whether you’re cooking for your family, hosting a dinner party, or looking for a quick weeknight dinner, this pasta recipe will never disappoint. It’s simple to make, full of flavor, and can easily be customized to suit your preferences. Give it a try, and you’ll see why Chicken and Roasted Red Pepper Pasta is bound to become a favorite in your household!