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- 2 boneless, skinless chicken breasts - 1 cup roasted red peppers (jarred or homemade) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 8 ounces pasta (penne or your choice) - 1 cup heavy cream or coconut cream for a lighter option - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish You can use jarred roasted red peppers for quick prep. If you prefer, make your own by roasting fresh peppers. Use boneless chicken thighs for more flavor. If you want to skip dairy, coconut cream works well instead of heavy cream. For a lighter dish, try reducing the cheese or using nutritional yeast. This meal serves four and provides a balanced mix of protein, carbs, and fats. Each serving has about 500 calories. The chicken adds lean protein, while the pasta gives you carbs for energy. The cream and cheese give richness and flavor. Fresh basil adds vitamins and a fresh taste. Start by seasoning the chicken breasts. Use garlic powder, onion powder, salt, and pepper. Rub the spices well on both sides. This makes the chicken tasty. Next, bring a pot of salted water to a boil. Add your pasta and cook it until al dente. This usually takes about 8 to 10 minutes. Remember to reserve half a cup of pasta water before draining the pasta. Set the pasta aside after draining. In the same skillet you used for the chicken, heat one tablespoon of olive oil. Add your roasted red peppers to the skillet. Warm them for about two minutes. This helps release their flavor. Transfer the peppers to a blender. Add the heavy cream and blend until you have a smooth sauce. For a little heat, add red pepper flakes if you like. Return the blended sauce to the skillet over medium heat. Add the cooked pasta and sliced chicken. Stir everything well to combine. If the sauce seems too thick, add some reserved pasta water. This helps make it creamy. Stir in the grated Parmesan cheese until it melts. Taste and adjust the seasoning as needed. Plate your pasta and garnish it with fresh basil leaves. Enjoy your tasty dish! To cook chicken well, start with even pieces. This helps them cook evenly. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 7-8 minutes on each side. Look for a golden color. Use a meat thermometer; it should read 165°F. Let the chicken rest before slicing. This keeps it juicy. For this dish, penne works great. Its shape holds sauce well. You can also use fusilli or farfalle if you prefer. Choose a pasta that you like. Always cook it until al dente. This gives a nice bite. Remember to save some pasta water. It helps to adjust the sauce later. Seasoning is key to a tasty meal. Besides the garlic and onion powder, consider adding fresh herbs. Basil and parsley add freshness. A pinch of red pepper flakes gives heat. Taste as you go. Adjust salt and pepper to your liking. You can even add a splash of lemon juice for brightness. {{image_2}} You can easily make this dish vegetarian. Just skip the chicken. Use the same spices and pasta. The roasted red peppers bring a rich flavor. Add the creamy sauce, and you have a tasty meal. This version is just as satisfying! You can boost nutrition by adding veggies. Spinach works great and adds color. Just toss it in the pan with the sauce until it wilts. Zucchini is another good choice. Slice it thin and sauté it with the chicken. This adds texture and flavor to your dish. If you need gluten-free options, many brands make great pasta. Look for rice or corn-based pasta. They cook well and taste good. Just follow the cooking instructions on the package. Your dish will still be creamy and delicious! To store leftovers, let the pasta cool to room temperature. Place it in an airtight container. Be sure to keep the chicken and sauce mixed with the pasta. This helps keep the flavors fresh. You can store it in the fridge for up to three days. When you are ready to eat, reheat the pasta on the stove. Add a splash of water or cream to help it heat evenly. Stir it often over low heat until warm. You can also microwave it in a safe dish. Heat it in 30-second bursts, stirring in between. If you want to freeze the dish, first cool it completely. Transfer it to a freezer-safe container. Be sure to leave some space at the top for expansion. It can be frozen for up to three months. To use, thaw it overnight in the fridge before reheating. Yes, you can use store-bought roasted red peppers. They save time and taste great. Look for those packed in water or oil for the best flavor. You can use coconut cream for a lighter option. You might also try Greek yogurt or a mix of milk and butter. Each gives a unique taste and texture. To add some heat, try red pepper flakes or diced jalapeños. You can also use a spicy sauce like Sriracha. Start with a little, then adjust to your taste. Yes, you can prepare the chicken and sauce in advance. Store them in the fridge for up to two days. Cook the pasta fresh before serving for the best texture. This post covered all you need for a tasty meal. We discussed key ingredients, cooking steps, and tips. I offered ways to make the dish your own and how to store it. Remember, you can swap ingredients based on your needs. Cooking should be fun, so feel free to experiment. Enjoy making this dish, and don’t hesitate to try new flavors!

Roasted Red Pepper Chicken Pasta

Indulge in a mouthwatering Roasted Red Pepper Chicken Pasta that’s as easy to make as it is delicious! With tender chicken, creamy roasted red pepper sauce, and al dente pasta, this dish is perfect for a weeknight dinner. Follow our simple recipe to create a flavorful meal your family will love in just 30 minutes. Click through to discover how to elevate your pasta game today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup roasted red peppers (jarred or homemade)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

8 ounces pasta (penne or your choice)

1 cup heavy cream or coconut cream for a lighter option

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper.

    Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken breasts and cook for about 7-8 minutes on each side, or until cooked through. Remove from the skillet and let them rest, then slice into strips.

      Cook the Pasta: In a pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

        Make the Sauce: In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Add the roasted red peppers and allow them to warm for about 2 minutes.

          Blend the Sauce: Transfer the roasted peppers to a blender or food processor. Add the heavy cream and blend until smooth. If you prefer a bit of a kick, you can add a pinch of red pepper flakes at this point.

            Combine Ingredients: Return the blended sauce to the skillet over medium heat. Add the cooked pasta and the sliced chicken. Mix everything well, and if the sauce is too thick, add some reserved pasta water to reach your desired consistency.

              Add Cheese: Stir in the grated Parmesan cheese until melted and everything is well-coated. Taste and adjust the seasoning with salt and pepper if needed.

                Serve: Plate the pasta, garnishing with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4