Description
A creamy roasted red pepper chicken pasta dish that combines tender chicken, roasted red peppers, and a rich sauce for a satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 8 oz pasta (penne or fettuccine)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and fully cooked (about 6-7 minutes per side). Remove and slice.
- In the same skillet, sauté garlic for 30 seconds. Add roasted red peppers and cook for 2 minutes.
- Pour in heavy cream and chicken broth. Stir well and simmer for 5 minutes.
- Season with salt, black pepper, and red pepper flakes.
- Return sliced chicken to the skillet. Add cooked pasta and toss to coat.
- Sprinkle with Parmesan cheese and fresh basil before serving.
Notes
- Use jarred roasted red peppers for convenience.
- Adjust red pepper flakes for more or less heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: creamy pasta, roasted red pepper chicken, easy dinner recipe