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.