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Homemade Creamy Roasted Red Pepper Pasta With Grilled Chicken photo

Creamy Roasted Red Pepper Pasta With Grilled Chicken

A silky roasted red pepper and Parmesan sauce tossed with pasta and topped with grilled chicken and fresh herbs.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large Pot
  • large saucepan or sauté pan
  • Blender or immersion blender
  • Tongs
  • Grill or Grill Pan
  • Meat Thermometer
  • Cutting board and knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts grilled and sliced into strips
  • 12 oz linguine or fettuccine dry
  • 2 Tbsp butter
  • 1/3 cup shallot finely chopped
  • 1 Tbsp garlic minced
  • 1 1/2 Tbsp all-purpose flour
  • 1 1/4 cup 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 Parmesan cheese finely shredded, plus more for serving
  • 2 Tbsp fresh basil and parsley each chopped, divided (toss 1 Tbsp in sauce, reserve remaining for serving)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the linguine or fettuccine according to package directions until al dente; drain and set aside, reserving a small cup of pasta water if needed.
  • While the pasta cooks, melt the butter in a large sauté pan over medium heat.
  • Add the finely chopped shallot and sauté about 2 minutes until softened and lightly golden, then add the minced garlic and cook 30 seconds more.
  • Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.
  • Slowly whisk in the milk, season with salt and freshly ground black pepper to taste, and cook until the mixture begins to thicken.
  • Reduce the heat slightly, stir in the heavy cream, drained roasted red peppers, and shredded Parmesan, and cook just until the cheese melts.
  • Transfer the sauce to a blender and blend until the peppers are nearly pureed, leaving a few small chunks if desired; alternatively use an immersion blender in the pot.
  • Return the blended sauce to the pan, add the drained pasta, and toss over low heat until the pasta is evenly coated and heated through, about 1 minute; add a splash of reserved pasta water if the sauce needs loosening.
  • Stir in 1 tablespoon of the chopped basil and parsley into the pasta.
  • Plate the pasta and top with the grilled chicken strips, additional shredded or shaved Parmesan, and the remaining chopped basil and parsley; serve immediately.
  • To grill the chicken: preheat a grill to 425°F (218°C). Pound thicker parts to an even thickness or slice thick breasts in half through the thickness. Brush both sides with olive oil and season with salt and pepper.
  • Lightly oil the grill grates and grill the chicken, turning once halfway through, until an instant-read thermometer registers 165°F (74°C), about 7–8 minutes total depending on thickness.
  • Transfer grilled chicken to a plate, tent with foil and let rest 5–10 minutes before slicing into strips to serve atop the pasta.

Notes

  • Use an immersion blender to puree the sauce directly in the pan if preferred.
  • Reserve a little pasta water to thin the sauce if it becomes too thick.
  • Pound chicken to even thickness for faster, more even grilling.
  • Grill times vary by thickness; check doneness with a thermometer.