Creamy, cozy, and ready in half an hour—this roasted red pepper chicken pasta hits all the weeknight marks. The sauce is silky and deeply flavorful without being heavy, and it clings to every noodle. Jarred roasted red peppers make things fast, while pan-seared chicken adds protein and golden, savory bits.
It tastes special, but the steps are simple and manageable. If you love a comforting bowl of pasta with a little twist, this will become a go-to.
Jump to RecipeWhat Makes This Special
- Bold flavor in 30 minutes: Roasted red peppers, garlic, and Parmesan deliver a rich sauce fast.
- Balanced and creamy: A blend of cream and broth keeps it silky without feeling heavy.
- Weeknight-friendly: Uses pantry staples and one skillet for the sauce and chicken.
- Kid- and adult-approved: It’s familiar enough for picky eaters with a grown-up flavor profile.
- Flexible: Swap the protein, add veggies, or make it lighter without losing the spirit of the dish.
Shopping List
- Chicken: 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- Pasta: 12 oz short pasta (penne, rigatoni, or rotini)
- Roasted red peppers: 1 (12 oz) jar, drained
- Onion: 1 small yellow onion, finely diced
- Garlic: 3–4 cloves, minced
- Tomato paste: 1 tablespoon
- Chicken broth: 1 cup (low sodium)
- Heavy cream: 3/4 cup (or half-and-half for lighter)
- Parmesan: 1/2 cup finely grated, plus extra for serving
- Olive oil: 2–3 tablespoons
- Butter: 1 tablespoon
- Italian seasoning: 1 teaspoon
- Red pepper flakes: 1/4–1/2 teaspoon (optional, for heat)
- Fresh basil or parsley: A small handful, chopped
- Salt and black pepper: To taste
Step-by-Step Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente.Reserve 1/2 cup pasta water, then drain.
- Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer.Cook 4–6 minutes, stirring once or twice, until lightly browned and cooked through. Transfer to a plate; tent with foil.
- Build the flavor base: Reduce heat to medium. Add 1 tablespoon olive oil and the butter.Sauté onion with a pinch of salt for 3–4 minutes until soft. Stir in garlic and tomato paste; cook 1 minute until fragrant and slightly darkened.
- Blend the peppers: In a blender, combine drained roasted red peppers and chicken broth. Blend until smooth. (An immersion blender works too.)
- Make the sauce: Pour the pepper puree into the skillet.Simmer 3–4 minutes to thicken slightly. Stir in cream, remaining Italian seasoning, and red pepper flakes if using. Season with salt and pepper.
- Add cheese and adjust: Lower heat to medium-low.Stir in Parmesan until melted and smooth. If the sauce seems too thick, loosen with a splash of pasta water. Taste and adjust seasoning.
- Combine: Return chicken and any juices to the skillet.Add cooked pasta and toss to coat, adding a little pasta water as needed so the sauce clings nicely.
- Finish and serve: Turn off heat. Sprinkle with chopped basil or parsley and extra Parmesan. Serve hot.
30-Min Creamy Roasted Red Pepper Chicken Pasta
Silky roasted red pepper sauce with tender chicken and perfectly coated pasta
For the Pasta and Chicken
- 12 ounces short pasta, penne, rigatoni, or rotini
- 1 pound boneless skinless chicken breasts or thighs, sliced
- 2 to 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning, divided
For the Sauce
- 1 jar roasted red peppers, about 12 ounces, drained
- 1 small onion, finely diced
- 3 to 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup chicken broth
- 3/4 cup heavy cream or half and half
- 1/2 cup grated Parmesan, plus more for serving
- 1 tbsp butter
- 1/4 to 1/2 tsp red pepper flakes, optional
- Salt and black pepper, to taste
To Finish
- Fresh basil or parsley, chopped
- Reserved pasta water, as needed
Instructions
- Cook the PastaBring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1/2 cup pasta water, then drain.Do not overcook because the pasta will finish in the sauce.
- Season the ChickenPat the chicken dry and toss with olive oil, salt, black pepper, and half of the Italian seasoning.Even seasoning ensures balanced flavor in every bite.
- Sear the ChickenHeat olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook for 4 to 6 minutes until golden and cooked through. Transfer to a plate.Do not overcrowd the pan so the chicken browns properly.
- Build the Flavor BaseReduce heat to medium and add more olive oil and butter. Sauté the onion with a pinch of salt for 3 to 4 minutes until soft. Stir in garlic and tomato paste and cook for 1 minute.Let the tomato paste darken slightly for deeper flavor.
- Blend the PeppersIn a blender, combine roasted red peppers and chicken broth. Blend until smooth.An immersion blender can also be used directly in a tall container.
- Simmer the SaucePour the pepper puree into the skillet and simmer for 3 to 4 minutes. Stir in cream, remaining Italian seasoning, and red pepper flakes if using.Keep the heat moderate to avoid splitting the cream.
- Add Cheese and AdjustLower heat and stir in Parmesan until melted and smooth. Season with salt and pepper. Add a splash of pasta water if the sauce is too thick.Pasta water helps the sauce cling to the noodles.
- Combine EverythingReturn the chicken and juices to the skillet. Add cooked pasta and toss to coat evenly in the sauce.Add more pasta water gradually for a glossy finish.
- Finish and ServeTurn off heat and sprinkle with fresh herbs and extra Parmesan. Serve hot.Serve immediately for the creamiest texture.
Tips for the Best Results
- Cook pasta just until al dente to avoid mushy texture.
- Brown the chicken well for maximum flavor.
- Do not boil the cream too hard to prevent splitting.
- Use pasta water to loosen and emulsify the sauce.
- Taste and adjust salt to balance the sweetness of peppers.
- Add lemon juice if the sauce tastes too rich.
- Use half and half for a lighter version.
- Add spinach or mushrooms for extra vegetables.
- Store leftovers for up to 3 to 4 days in the fridge.
- Reheat gently with a splash of liquid to restore creaminess.
Storage Instructions
- Refrigerator: Cool completely.Store in an airtight container for up to 3–4 days.
- Freezer: The creamy sauce can separate slightly when frozen, but it still works. Freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stove over low heat with a splash of broth, milk, or water to loosen.Microwave in short bursts, stirring between intervals. Avoid high heat to prevent curdling.
Benefits of This Recipe
- Quick and realistic: You can get this done in 30 minutes without rushing.
- Big flavor payoff: Roasted peppers and Parmesan make the sauce taste slow-cooked.
- Protein-forward: Chicken keeps it filling without feeling heavy.
- Pantry-friendly: Most ingredients are shelf-stable or easy to keep stocked.
- Family-friendly: Creamy, comforting flavors that most people love.
What Not to Do
- Don’t overcook the pasta: It will keep cooking in the sauce. Stop at just al dente.
- Don’t skip browning the chicken: Color equals flavor.Pale chicken means less savory depth.
- Don’t rush the tomato paste step: Letting it darken a bit adds a rich, cooked flavor.
- Don’t boil the cream hard: Keep the heat moderate to avoid splitting or grainy texture.
- Don’t forget to taste: Salt balances the sweetness of the peppers. Adjust before serving.
Recipe Variations
- Lighter twist: Use half-and-half instead of cream and reduce Parmesan by a tablespoon or two. The sauce will be slightly looser but still silky.
- Smoky kick: Add 1/2 teaspoon smoked paprika or a splash of the brine from the pepper jar.
- Veggie boost: Stir in baby spinach, roasted zucchini, or sautéed mushrooms in the last few minutes.
- Spicy version: Add Calabrian chilies or extra red pepper flakes to taste.
- Pasta shapes: Try fusilli, cavatappi, or pappardelle.Short, ridged shapes hold the sauce best.
- Cheese swap: Pecorino Romano adds a sharper, saltier bite. Use a bit less and taste as you go.
- Protein swap: Use Italian sausage, shrimp (sear briefly and add at the end), or rotisserie chicken for speed.
- Dairy-free: Use full-fat coconut milk and a dairy-free Parmesan alternative. Flavor will shift slightly sweeter; balance with extra salt and lemon.
- Gluten-free: Use your favorite gluten-free pasta and check labels on broth and peppers.
FAQ
Can I make the sauce ahead of time?
Yes.
Blend and simmer the sauce (without the pasta) up to 3 days ahead. Reheat gently, then add cooked pasta and chicken just before serving. Thin with a splash of broth or pasta water if needed.
Do I need to peel the roasted red peppers?
Jarred roasted red peppers are already peeled.
If you roast your own, peel off the charred skin for a smoother sauce.
Can I use milk instead of cream?
You can, but the sauce will be thinner and more likely to split if boiled. Use whole milk, keep the heat low, and add an extra tablespoon of Parmesan to help thicken.
What if I don’t have a blender?
Finely chop the peppers and simmer them longer to break down. The sauce will be chunkier but still delicious.
A potato masher or immersion blender also works.
How do I prevent the sauce from tasting too sweet?
Roasted peppers can be sweet. Balance with salt, a squeeze of lemon, and a pinch of red pepper flakes or black pepper. A small splash of vinegar also helps.
Which pasta shape works best?
Short, ridged shapes like penne, rigatoni, or cavatappi catch the creamy sauce and chicken pieces best.
Can I make it vegetarian?
Yes.
Skip the chicken and use vegetable broth. Add sautéed mushrooms, white beans, or extra veggies for protein and texture.
How can I thicken a thin sauce?
Simmer a few more minutes to reduce, add a handful of Parmesan, or stir in a small splash of reserved pasta water and cook until glossy.
Is this spicy?
Not by default. It’s mild and creamy.
Add red pepper flakes to taste if you want heat.
What sides go well with this pasta?
A simple green salad with a bright vinaigrette, garlicky roasted broccoli, or warm crusty bread pairs nicely.
Jump to RecipeWrapping Up
This 30-Min Creamy Roasted Red Pepper Chicken Pasta is the kind of recipe you’ll keep on repeat: quick to make, big on flavor, and endlessly adaptable. With a silky sauce, tender chicken, and a pop of color from the peppers, it feels like comfort food with a fresh twist. Keep these ingredients on hand and you’ll always have a low-stress, high-reward dinner ready to go.
