Roasted Red Pepper Chicken Pasta

$Here are the key ingredients you need for Roasted Red Pepper Chicken Pasta. Gather these for a tasty meal: - 2 cups penne pasta - 1 pound chicken breast, cut into bite-sized pieces - 2 large roasted red peppers (jarred or homemade), drained and finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish Each ingredient plays a vital role in making this dish delicious. The penne pasta brings a nice bite, while the chicken offers a hearty protein. Roasted red peppers add a sweet and smoky flavor. Garlic enhances the taste, and heavy cream gives the sauce a rich texture. Parmesan cheese adds a touch of saltiness and depth. Olive oil helps in cooking and flavoring. Italian seasoning ties all the flavors together, while salt and pepper balance the taste. Fresh basil provides a fragrant garnish that elevates the dish. Feel free to play with these ingredients. You can swap the chicken for shrimp or even make it vegetarian by adding more veggies. The key is to have fun and enjoy the process! {{ingredient_image_2}} First, get a large pot and fill it with water. Add a good amount of salt to the water, then bring it to a rolling boil. Once boiling, add 2 cups of penne pasta. Cook it as per the package directions until it's al dente, about 10-12 minutes. After cooking, drain the pasta in a colander. Don’t forget to save a small cup of pasta water for later! Next, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Take 1 pound of chicken breast cut into bite-sized pieces. Season it with salt, pepper, and 1 teaspoon of Italian seasoning. Once the oil is hot, add the chicken to the skillet. Cook it for about 5-7 minutes until it turns golden brown and is fully cooked. Remove the chicken and set it aside on a plate. In the same skillet, add 3 cloves of minced garlic. Sauté it for about 30 seconds until you smell its great aroma. Now, add 2 large roasted red peppers that you have chopped up. Cook this mixture for 2 minutes more, letting the flavors blend together. Carefully transfer the garlic and red pepper mix to a blender. Pour in 1 cup of heavy cream and blend it on high until smooth. Once blended, return the sauce to the skillet and keep it on medium heat. Stir in 1/2 cup of freshly grated Parmesan cheese into the warm sauce. Let it simmer for 3-5 minutes to thicken. Now, add back the cooked chicken and the drained penne pasta to the skillet. Toss everything together until each piece is coated in the creamy sauce. If it seems too thick, splash in some reserved pasta water to adjust the consistency. Taste your pasta! Adjust the seasoning with more salt and freshly cracked black pepper if needed. Let it heat through for another minute. Once ready, serve the pasta hot on plates or in bowls. Top it with fresh basil leaves for a pop of flavor and color. Enjoy your delicious Roasted Red Pepper Chicken Pasta! To make the sauce just right, focus on the texture. You want it smooth and creamy, not too thick. If it gets too thick, add a little reserved pasta water to loosen it up. For extra flavor, try adding a pinch of red pepper flakes or a squeeze of lemon juice. These small changes can make a big difference. To cook the chicken evenly, spread the pieces out in the skillet. This helps them cook well on all sides. Overcrowding the pan can lead to uneven cooking. To keep the chicken moist, don’t cook it too long. Aim for about 5-7 minutes until golden brown and fully cooked. For perfect pasta, cook until it is al dente. This means it should be firm but not hard. Follow the package instructions closely. Save some pasta water before draining. This water is starchy and can help adjust your sauce later. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh roasted red peppers instead of jarred ones. They provide a more vibrant flavor and better texture. Perfectly Cooked Chicken: Ensure your chicken is not overcrowded in the skillet to achieve a nice golden sear. Cook in batches if necessary for even cooking. Customize the Sauce: Feel free to add other herbs or spices to the sauce, such as crushed red pepper flakes for a hint of heat or fresh thyme for additional flavor. Garnish Wisely: Adding fresh basil at the end not only enhances flavor but also brightens up the dish visually. Consider using other fresh herbs like parsley or chives as well. {{image_4}} You can switch up the protein in your dish. Shrimp works well in this recipe. The shrimp adds a nice touch and cooks quickly. Just sauté it in the olive oil until it's pink. Tofu is a great option too. It soaks up the sauce well. For a vegetarian choice, use sautéed mushrooms or chickpeas. They add texture and flavor without meat. You can spice up your sauce with extra herbs. Add crushed red pepper for heat. Fresh parsley or oregano can brighten the dish. If you're looking for dairy-free options, use coconut cream instead of heavy cream. It gives a rich flavor without milk. You can also blend in some nutritional yeast for a cheesy taste. Try different pasta shapes for variety. Fusilli or farfalle work great with this creamy sauce. If you prefer gluten-free, use rice pasta or chickpea pasta. They cook well and taste great. Just follow the package instructions for cooking times. This way, you can enjoy the dish without gluten. To keep your Roasted Red Pepper Chicken Pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. The dish lasts well for about three to four days. If you want to enjoy it later, avoid leaving it out for too long. When you’re ready to eat, the best way to reheat this dish is on the stove. Add a splash of water or chicken broth to keep it moist. Stir it over low heat until it's hot. You can also use the microwave, but cover it to keep moisture in. This helps maintain the creamy texture. You can freeze Roasted Red Pepper Chicken Pasta for later. Use a freezer-safe container, and make sure it’s sealed tightly. It can stay good in the freezer for about two to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave, adding a bit of cream or broth to restore the sauce's creaminess. You can use several options instead of heavy cream. Here are a few choices: - Half-and-half: This is a mix of milk and cream. It gives a nice richness. - Greek yogurt: It adds creaminess and protein. Just mix it with a bit of milk. - Coconut milk: This is a great non-dairy option. It adds a sweet flavor. - Silken tofu: Blend it for a creamy texture without dairy. These options can help you keep the dish tasty while changing the cream content. Yes, you can make this dish ahead of time. Meal-prepping is easy with Roasted Red Pepper Chicken Pasta. Here’s how: - Cook the pasta: You can cook and cool it earlier. - Prepare the chicken and sauce: Make them and store them in the fridge. - Combine before serving: Mix the pasta, chicken, and sauce right before you eat. This keeps the pasta fresh. This dish can stay good in the fridge for about 3 days. No, this dish is not spicy. It has a rich, creamy taste. The roasted red peppers add a sweet and smoky flavor. Garlic gives it depth, but it won't heat things up. If you want a kick, you can add crushed red pepper flakes. This way, you can control the spice level. You can make this recipe lighter with a few simple swaps: - Use less cream: Replace some heavy cream with Greek yogurt or low-fat milk. - Choose whole wheat pasta: This adds fiber and nutrients. - Add more veggies: You can toss in spinach, bell peppers, or zucchini. These changes help reduce calories while keeping the dish tasty. This blog covered Roasted Red Pepper Chicken Pasta from start to finish. You learned about key ingredients, cooking steps, and easy tips. Variations keep the dish fun, while storage advice helps with leftovers. Remember, this recipe is simple, flexible, and packed with flavor. Try it in your kitchen and adjust it to fit your taste. Happy cooking!$

Roasted Red Pepper Chicken Pasta

A creamy and flavorful pasta dish featuring chicken and roasted red peppers.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

2 cups penne pasta
1 pound chicken breast, cut into bite-sized pieces
2 large roasted red peppers, drained and finely chopped
3 cloves garlic, minced
1 cup heavy cream
0.5 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

Instructions

In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook it according to the package instructions until al dente. Once cooked, drain it thoroughly and set aside, reserving a small cup of pasta water in case the sauce needs thinning later.
In a large skillet, heat the olive oil over medium heat. Season the bite-sized chicken pieces generously with salt, pepper, and Italian seasoning. Add the chicken to the skillet in a single layer to ensure even cooking. Sauté until golden brown and fully cooked through, about 5-7 minutes. Once done, remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, absorbing the flavors left from the chicken. Then, add the chopped roasted red peppers, cooking for an additional 2 minutes to meld the flavors together.
Carefully transfer the mixture to a blender. Pour in the heavy cream and blend on high until the sauce becomes completely smooth and creamy. Return the sauce back to the skillet and keep it on medium heat.
Stir in the grated Parmesan cheese into the warm sauce, allowing it to melt and incorporate. Let the sauce simmer for 3-5 minutes, until it thickens slightly. Next, add the cooked chicken and penne pasta to the skillet, tossing everything together until each piece is well-coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Taste the pasta and adjust the seasoning with salt and freshly cracked black pepper as needed. Allow it to cook for another minute to heat through completely.
Serve the pasta hot on plates or in bowls, topped generously with fresh basil leaves for a burst of color and flavor.

Notes

Adjust the seasoning to taste and add more pasta water if needed.

Keyword chicken, creamy sauce, pasta, roasted red peppers