Roasted Red Pepper Chicken Penne
This Roasted Red Pepper Chicken Penne is creamy, flavorful, and easy to make. Tender chicken, smoky roasted peppers, and cheesy sauce make a perfect comforting pasta dish.
Equipment
- Large Pot
- Large Skillet
- Sharp Knife
- Wooden Spoon or Silicone Spatula
- Grater
- Colander
Ingredients
- 2 chicken breasts diced
- 8 oz penne pasta
- 1 cup roasted red peppers sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside, reserving a half cup of pasta water for later.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, seasoning with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced roasted red peppers and cook for 2-3 minutes to warm through.
- Pour in the heavy cream and stir well, scraping up any browned bits. Simmer gently for 3-4 minutes to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth. Add reserved pasta water if sauce is too thick.
- Return the cooked chicken and drained penne pasta to the skillet. Toss everything together to coat evenly with the sauce. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh basil leaves. Enjoy with a crisp green salad or garlic bread.
Notes
- Reserve pasta water to loosen the sauce and help it coat the pasta perfectly.
- Use grilled chicken for a smoky flavor variation.
- Swap heavy cream for coconut or cashew cream for a dairy-free version.
- Try whole wheat or gluten-free penne for dietary needs.
- Freeze leftovers in airtight containers for up to 2 months; thaw overnight before reheating.