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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
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.
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.
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.
Add the roasted red peppers to a blender or food processor along with the chicken broth. Blend until smooth.
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.
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.
Add the sliced chicken back to the skillet and toss gently to combine. Heat for 1-2 minutes until the chicken is warmed through.
Serve the pasta hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 5644 mg | 245% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 21.7 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1451 mg | 112% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2182 mg | 46% | |
*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.
