Pasta with Chicken and Roasted Red Pepper Cream Sauce

Indulge in the decadent flavors of Pasta with Chicken and Roasted Red Pepper Cream Sauce, a dish that effortlessly combines comfort and sophistication. Tender slices of golden-seared chicken breast are nestled atop perfectly al dente pasta, all enveloped in a silky, savory sauce made from sweet roasted red peppers, rich heavy cream, and a touch of Parmesan cheese for depth. Enhanced with aromatic garlic, onion, and a hint of red pepper flakes for subtle heat, this recipe promises a restaurant-quality meal made right in your kitchen. Garnished with fresh parsley and more Parmesan, this 40-minute wonder is perfect for weeknight dinners or special occasions alike. Whether you're craving creamy pasta or a vibrant red pepper dish, this recipe delivers the best of both worlds!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 12 ounces Pasta (penne, fettuccine, or your choice)
• 12 ounces Roasted red peppers (jarred or homemade)
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese (grated)
• 3 cloves Garlic (minced)
• 1 small Onion (diced)
• 0.5 cup Chicken broth
• 0.25 teaspoon Red pepper flakes (optional)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest on a cutting board. Slice into thin strips once cooled slightly.

Step 3

While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Step 4

In the same skillet used for the chicken, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the roasted red peppers to a blender or food processor along with the chicken broth. Blend until smooth.

Step 6

Pour the roasted red pepper mixture into the skillet with the onion and garlic. Stir in the heavy cream, Parmesan cheese, remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using). Let the sauce simmer for 3-4 minutes until slightly thickened.

Step 7

Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water to reach your desired consistency.

Step 8

Add the sliced chicken back to the skillet and toss gently to combine. Heat for 1-2 minutes until the chicken is warmed through.

Step 9

Serve the pasta hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1629.7g)

Amount per serving	% Daily Value*
Calories	2801.1

Total Fat 157.8g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 631.0mg	0%
Sodium 5643.9mg	0%
Total Carbohydrate 141.5g	0%
Dietary Fiber 14.8g	0%
Total Sugars 21.7g
Protein 179.5g	0%

Vitamin D 3.5IU	0%
Calcium 1451.1mg	0%
Iron 7.2mg	0%
Potassium 2182.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 26.6%

Carbs: 20.9%