Grilled Chicken with Red Pepper Pasta

There are recipes that feel like comfort food and then there are recipes that feel like a celebration in your mouth. This Grilled Chicken with Red Pepper Pasta combines smoky, juicy chicken with a luxuriously creamy red pepper sauce that clings to long strands of pasta. It’s simple enough for a weeknight but impressive enough for guests. Using a jar of roasted red peppers cuts down on prep but keeps the vibrant flavor front and center. The ingredient list is short, the steps are straightforward, and the result is a saucy, satisfying plate that’s perfect for pairing with a crisp salad and a citrusy drink.

Throughout this piece I’ll walk you through everything: ingredient notes, an easy method to get perfectly grilled chicken, how to make a silky red pepper cream sauce, and some quick tips to customize the dish. The title of this recipe, Grilled Chicken with Red Pepper Pasta, hints at the two stars on the plate — the chicken and the sauce — and how well they play together. Let’s get into it.

Why you’ll love this recipe

• Fast: Using a jar of roasted peppers speeds things up dramatically without sacrificing flavor.
• Creamy, not greasy: Heavy cream gives the sauce body and silkiness that coats the pasta beautifully.
• Versatile: Swap the pasta shape or add vegetables for a customized meal.
• Family-friendly: The flavors are familiar and comforting, loved by both kids and adults.

Ingredients

Note: The ingredient list below is the source of truth for the recipe. Measurements and names are exactly as used in the steps that follow.

• 1 jar roasted peppers, 12oz/330g jar – see note 1
• 2 garlic cloves
• 3 tablespoon extra virgin olive oil
• 1 cup heavy cream
• 2 skinless, boneless chicken breasts
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 12 oz long pasta
• 1 tablespoon salt

Make-ahead and pantry notes

The jar of roasted peppers is a brilliant pantry shortcut. If you like your sauce chunkier, pick roasted peppers that are packed in larger pieces; for an ultra-smooth sauce, choose finely diced peppers or blend until silky. The recipe uses simple pantry staples—olive oil, garlic, cream, salt, and pepper—so you can pull this together even if you didn’t plan ahead. The chicken can be marinated briefly or simply seasoned and grilled right away.

Equipment

• Large pot for pasta
• Large skillet or sauté pan for sauce
• Grill pan or outdoor grill for chicken
• Immersion blender or regular blender
• Tongs and a sharp knife

Step-by-step directions

The directions below have been rewritten into clear, actionable steps that match the ingredient list exactly. Follow them in order for the best results.

1. Prepare the pasta water: Fill a large pot with water and bring it to a rolling boil. Add 1 tablespoon salt to the boiling water. This flavors the pasta from the inside out.
2. Cook the pasta: Add 12 oz long pasta to the boiling water and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining, then drain the pasta and set it aside while you finish the sauce and chicken.
3. Prepare the roasted pepper base: Open the 12oz/330g jar of roasted peppers and drain excess liquid. Transfer the roasted peppers to a blender or use an immersion blender in a tall container. Add 2 garlic cloves and 3 tablespoon extra virgin olive oil. Blend until smooth, creating a bright red pepper puree.
4. Cook the pepper sauce: Heat a large skillet over medium heat. Once warm, pour the roasted pepper puree into the skillet and cook, stirring occasionally, for 2–3 minutes to warm the flavors and cook off any raw garlic edge.
5. Add the cream: Reduce the heat to low and pour in 1 cup heavy cream. Stir constantly until fully combined and the sauce begins to simmer gently. Keep the sauce on low heat so it thickens slightly without boiling vigorously. If the sauce becomes too thick, whisk in a small amount of the reserved pasta water to reach a silky consistency.
6. Season the sauce: Taste and add salt and pepper as needed. Use the ½ teaspoon salt and ¼ teaspoon pepper called for in the ingredient list; start with those amounts, then adjust to your preference. Keep the sauce warm on the lowest heat setting while you prepare the chicken.
7. Season the chicken: Pat 2 skinless, boneless chicken breasts dry with paper towels. Rub both sides with 1 tablespoon olive oil, then sprinkle evenly with the ½ teaspoon salt and ¼ teaspoon pepper. The oil helps the seasoning adhere and encourages browning on the grill.
8. Heat the grill or grill pan: Preheat a grill or a grill pan over medium-high heat until hot. A properly heated surface will help you get clear grill marks and a nicely seared crust on the chicken.
9. Grill the chicken: Place the seasoned chicken breasts on the hot grill. Cook without moving for about 5–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the juices run clear. If your breasts are very thick, you can lower the heat slightly and cook a few minutes longer. Remove the chicken from the grill and let it rest for 5 minutes to retain juices, then slice into strips or bite-sized pieces.
10. Combine pasta and sauce: Add the drained pasta to the skillet with the red pepper cream sauce. Toss gently to coat each strand evenly. If the sauce needs loosening, add a splash of the reserved pasta water until you get the texture you like.
11. Plate and top with chicken: Divide the pasta among serving plates and top with the sliced grilled chicken. Spoon any extra sauce from the pan over the chicken and pasta for a glossy, rich finish.
12. Serve: Serve immediately while hot. This dish pairs nicely with a simple green salad or steamed vegetables for a complete meal.

Troubleshooting and tips

• If your sauce tastes flat, a small pinch of sugar can brighten the roasted pepper flavor. Add sparingly and taste as you go.
• To keep the chicken juicy, avoid flipping it too often while grilling; let one side form a crust before turning.
• If your sauce separates, reduce heat and whisk in a tablespoon of heavy cream or a little reserved pasta water to bring it back together.
• For a lighter version, substitute half-and-half for the heavy cream, but the sauce will be thinner and less luxurious.
• Leftovers store well in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream.

Flavor variations

• Add a handful of baby spinach to the warm sauce and let it wilt for extra greens.
• Stir in a handful of grated hard cheese at the end for added umami and creaminess.
• If you like a spicy kick, toss in a pinch of red pepper flakes to the simmering sauce.
• Use short pasta shapes like penne or rigatoni if you prefer little nooks of sauce in every bite.

Serving suggestions

This Grilled Chicken with Red Pepper Pasta shines alongside bright, acidic sides to cut through the cream. Try a crisp fennel and orange salad, a simple arugula salad with lemon vinaigrette, or roasted cherry tomatoes for a burst of sweetness. A glass of chilled white wine or sparkling water with lemon complements the dish beautifully.

Notes

Note 1: When selecting a jar of roasted peppers, choose a quality brand for the best flavor. Peppers packed in oil will give a richer result, while those in water are leaner. Either works; just drain them before blending. If you prefer to roast your own peppers, you can substitute two large roasted red peppers for the jarred amount.

Final thoughts

Simple ingredients can yield extraordinary results when combined with technique and attention to seasoning. This Grilled Chicken with Red Pepper Pasta hits that sweet spot between easy and elegant. The smoky grilled chicken and the silky red pepper cream sauce are a match made for any night you want comfort without fuss. Make it once and it’ll likely become a regular in your dinner rotation.

Happy cooking — and enjoy the bright, creamy flavors of this satisfying pasta dinner.