This Creamy Roasted Red Pepper Pasta With Grilled Chicken is one of those dinners that looks and tastes like you spent hours in the kitchen, but actually comes together in under an hour. Tender grilled chicken, silky roasted red pepper cream sauce, and long strands of linguine or fettuccine make a comforting, weeknight-friendly meal that’s perfect for family dinners or for feeding guests. The sauce is vibrant, slightly sweet from the peppers, and luxuriously creamy thanks to a touch of heavy cream and parmesan. Fresh basil and parsley finish the dish with brightness and color.

Why this recipe works

Fast but elegant: The pasta cooks while you grill the chicken and make the sauce, so nothing sits cold.
Layered flavor: Shallot and garlic form a savory base while roasted red peppers add a sweet, smoky note.
Silky texture: A simple flour-and-milk roux boosted with heavy cream creates a sauce that clings to pasta beautifully.
Customizable: Use linguine or fettuccine depending on your preference, and add extra herbs or red pepper flakes if you like heat.

Ingredients

Serves 4

1 lb boneless skinless chicken breasts, grilled and sliced into strips
12 oz. dry linguine or fettuccine pasta
2 Tbsp butter
1/3 cup finely chopped shallot
1 Tbsp minced garlic
1 1/2 Tbsp flour
1 1/4 cups milk
Salt and freshly ground black pepper, to taste
1/4 cup heavy cream
1 (16 oz) jar roasted red bell peppers, drained
1/2 cup finely shredded parmesan cheese, plus more shredded or shaved for serving
2 Tbsp each chopped fresh basil and parsley

Equipment you’ll need

Large pot for boiling pasta
Skillet for grilling or a grill pan
Medium saucepan or large skillet for the sauce
Immersion blender or regular blender
Tongs and a sharp knife

Prep ahead

You can roast and drain the jarred peppers ahead of time and keep them chilled. Chop shallot, mince garlic, and shred the parmesan a few hours in advance to save time. If cooking for a crowd, double the sauce and keep extra grilled chicken warm in a low oven.

Taste & texture notes

The sauce should be smooth and creamy, coating the pasta in a glossy sheen. If your sauce is too thick, thin it a bit with reserved pasta water. If too thin, simmer gently until it reaches the desired consistency. The grilled chicken adds a smoky contrast and a meaty bite; slice the chicken thin for easier eating and better integration with the pasta.

Step-by-step instructions

Follow these steps in the order shown for best results. The directions are rewritten for clarity while maintaining the same ingredient amounts and overall order.

Bring a large pot of salted water to a boil. Add the 12 oz. dry linguine or fettuccine and cook until al dente according to package directions. Reserve about 1/2 cup of the pasta cooking water before draining. Drain the pasta and set it aside, keeping it warm.
Prepare the chicken. While the pasta water heats, preheat a grill or grill pan over medium-high heat. Lightly season the 1 lb boneless skinless chicken breasts with salt and freshly ground black pepper. Grill the chicken until cooked through and the internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice into strips.
Start the sauce base. In a medium saucepan or large skillet over medium heat, melt 2 Tbsp butter. Add 1/3 cup finely chopped shallot and sauté, stirring occasionally, until the shallot softens and becomes translucent, about 2–3 minutes. Add 1 Tbsp minced garlic and cook for 30 seconds more, until fragrant. Do not let the garlic brown.
Make the roux and add milk. Sprinkle 1 1/2 Tbsp flour over the softened shallot and garlic, stirring constantly to form a paste. Cook the flour for about 1 minute to remove the raw taste, stirring so it doesn’t stick or brown. Gradually whisk in 1 1/4 cups milk until smooth and combined, then bring the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens slightly.
Season and add cream. Season the sauce base with salt and freshly ground black pepper to taste, then stir in 1/4 cup heavy cream. Reduce the heat to low so the sauce stays warm but does not boil.
Blend the roasted red peppers. Place the drained contents of the 1 (16 oz) jar roasted red bell peppers into a blender or use an immersion blender in a container. Blend until completely smooth. Pour the pureed roasted red peppers into the milk-and-cream sauce and stir to combine. Simmer gently for 2–3 minutes to allow the flavors to meld.
Finish the sauce with cheese and herbs. Add 1/2 cup finely shredded parmesan cheese to the sauce and whisk or stir until melted and fully incorporated. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. Remove the pan from the heat, then stir in 2 Tbsp chopped fresh basil and 2 Tbsp chopped fresh parsley.
Toss pasta with the sauce. Add the drained linguine or fettuccine to the skillet or transfer the sauce to the pasta pot. Toss gently to coat the pasta in the creamy roasted red pepper sauce. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
Plate and serve with grilled chicken. Divide the sauced pasta among warm plates or a large serving platter. Arrange the grilled chicken strips on top of the pasta. Sprinkle additional shredded or shaved parmesan over each serving and garnish with extra chopped basil or parsley if desired.
Serve immediately. This dish is best enjoyed right away while the sauce is still creamy and the chicken is warm.

Tips and variations

If you want more smoky flavor, char the red peppers yourself under the broiler or on a grill before pureeing.
Swap heavy cream for half-and-half if you prefer a slightly lighter sauce, though the texture will be a little less rich.
Add a pinch of red pepper flakes when sautéing the shallot for a touch of heat.
Stir in a squeeze of lemon juice at the end for brightness, or a teaspoon of balsamic vinegar for depth.
For a vegetarian version, replace the grilled chicken with roasted vegetables like zucchini, mushrooms, or eggplant.
Leftovers can be reheated gently on the stovetop with a splash of milk to loosen the sauce.

Make-ahead & storage

Prepare the sauce up to two days in advance and store it in an airtight container in the refrigerator. Reheat slowly over low heat, adding a tablespoon or two of milk or reserved pasta water to restore creaminess. Store leftovers of the combined pasta and chicken in the refrigerator for up to 3 days. Reheat in a skillet over low heat, stirring frequently.

Notes on ingredients and substitutions

If you only have whole milk or a different milk on hand, the 1 1/4 cups milk called for will still work; just be sure to keep the 1/4 cup heavy cream to preserve the sauce’s richness.
Parmesan cheese adds umami and saltiness. If you prefer a vegetarian hard cheese substitute, choose a similar finely shredded cheese that melts well.
Use sealed, jarred roasted red bell peppers to save time; drain them well to avoid watering down the sauce.

Serving suggestions

Serve this Creamy Roasted Red Pepper Pasta With Grilled Chicken with a simple green salad tossed in a lemon vinaigrette and a crusty loaf of bread to soak up any leftover sauce. A light white wine or sparkling water with lemon pairs nicely.

Final thoughts

This Creamy Roasted Red Pepper Pasta With Grilled Chicken hits all the best notes: satisfying, flavorful, and comforting with a beautiful presentation. It’s an ideal recipe for weeknights when you want something special without a lot of fuss, and it scales easily if you’re feeding more people. The sweet roasted peppers combined with the creamy parmesan sauce and grilled chicken strips create a balanced, crowd-pleasing meal that becomes a fast favorite at the table.

Enjoy the simple luxury of silky pasta coated in a roasted red pepper cream sauce and topped with juicy grilled chicken—an easy recipe that looks restaurant-worthy but feels like home.