If you’re craving a dish that’s rich, comforting, and bursting with flavor, this Creamy Roasted Red Pepper Chicken Penne is exactly what you need. Imagine tender, juicy chicken breasts nestled in a luscious, velvety sauce made from roasted red peppers and Parmesan cheese, all tossed with perfectly cooked penne pasta. It’s a beautiful balance of smoky, savory, and creamy that will have you coming back for seconds. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is straightforward, satisfying, and downright delicious.
The Upside of Creamy Roasted Red Pepper Chicken Penne
This dish is a total winner for many reasons. First, it’s incredibly flavorful without needing a ton of complicated ingredients or steps. The roasted red pepper adds a smoky sweetness that pairs wonderfully with the creamy sauce and tender chicken. It’s also versatile—great for meal prep or a quick dinner. Plus, penne pasta holds the sauce beautifully, making every bite rich and satisfying.
Another bonus? This recipe comes together in just about 30 minutes, which means you can have a comforting, homemade meal on the table without spending hours in the kitchen. It’s a fantastic way to elevate your pasta game with minimal effort.
What Goes In
- 8 oz penne pasta – The perfect pasta shape to hold the creamy sauce.
- 2 boneless, skinless chicken breasts – Tender and juicy, they are the star protein here.
- 1 red bell pepper, roasted and peeled – Adds a smoky sweetness and vibrant color.
- 1 cup heavy cream – Creates the silky, creamy base of the sauce.
- 1 cup chicken broth – Adds depth and balances the creaminess.
- 1 cup grated Parmesan cheese – For that rich, savory umami flavor.
- 2 cloves garlic, minced – Provides a fragrant kick.
- 2 tablespoons olive oil – For cooking the chicken and garlic.
- 1 teaspoon Italian seasoning – A blend of herbs that enhances the flavor.
- Salt and pepper to taste – Essential for seasoning.
- Fresh basil for garnish – Adds a fresh, aromatic finish.
Prep & Cook Tools
- Large pot – For boiling the penne pasta.
- Large skillet or sauté pan – To cook the chicken and make the sauce.
- Blender or food processor – For pureeing the roasted red pepper into the sauce.
- Knife and cutting board – For prepping the chicken, garlic, and basil.
- Wooden spoon or silicone spatula – To stir and combine ingredients.
- Colander – For draining the cooked pasta.
Build Creamy Roasted Red Pepper Chicken Penne Step by Step
Step 1: Roast and Peel the Red Bell Pepper
If you haven’t done this ahead of time, roast your red bell pepper over an open flame or under a broiler until the skin is charred and blistered all over. Place the pepper in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skin, remove the seeds, and roughly chop. This step unlocks the smoky flavor and makes the pepper silky smooth in the sauce.
Step 2: Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water to loosen the sauce later if needed.
Step 3: Sear the Chicken
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Add them to the skillet and cook about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing into strips or bite-sized pieces.
Step 4: Prepare the Creamy Roasted Red Pepper Sauce
In a blender or food processor, combine the roasted red pepper and 1 cup chicken broth until smooth. Add this mixture to the same skillet you cooked the chicken in. Over medium heat, add minced garlic and sauté for about 1 minute until fragrant.
Pour in 1 cup heavy cream and stir to combine. Bring the mixture to a gentle simmer, then add 1 cup grated Parmesan cheese. Stir continuously until the cheese melts, and the sauce thickens to a creamy consistency. Taste and season with salt and pepper as needed.
Step 5: Combine Pasta, Chicken, and Sauce
Add the cooked penne pasta and sliced chicken back into the skillet with the creamy roasted red pepper sauce. Toss well to coat everything evenly. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up.
Step 6: Garnish and Serve
Remove from heat, sprinkle with fresh basil leaves, and serve immediately. This dish pairs beautifully with a side of garlic bread or a crisp green salad.
Make It Diet-Friendly
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Swap penne pasta for whole wheat or chickpea pasta to add fiber and protein.
- Use skinless turkey breasts instead of chicken for leaner protein.
- Reduce the amount of cheese or use a lower-fat Parmesan alternative to cut calories.
- Add extra veggies like spinach or zucchini for added nutrients and bulk.
Behind the Recipe
This Creamy Roasted Red Pepper Chicken Penne recipe is inspired by the classic Italian love for pasta combined with the smoky sweetness of roasted peppers. Roasting the pepper enhances its natural sugars and gives this dish its signature depth of flavor. The creamy sauce, balanced by savory Parmesan and fragrant garlic, creates a harmonious blend that’s both indulgent and approachable.
Using simple, quality ingredients means you get maximum flavor without fuss. This recipe is perfect for those who appreciate a rich homemade meal but don’t want to spend all day cooking. It’s a testament to how a few well-chosen ingredients and straightforward techniques can elevate a weeknight dinner into something special.
Keep-It-Fresh Plan
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to refresh the sauce.
- The pasta can absorb sauce when refrigerated, so stir well while reheating to redistribute the creaminess.
- Freeze portions without pasta for up to 2 months; cook pasta fresh and combine when ready to serve.
Questions People Ask
Can I use jarred roasted red peppers instead of roasting my own?
Absolutely! Jarred roasted red peppers work great and save time. Just be sure to drain them well before blending to avoid a watery sauce.
What type of chicken breast is best for this recipe?
Boneless, skinless chicken breasts are ideal because they cook quickly and absorb flavors well. You can also use chicken thighs if you prefer a juicier option.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a creamy plant-based milk, and use a dairy-free Parmesan alternative or nutritional yeast for a similar cheesy flavor.
How can I make the sauce thicker if it’s too runny?
Simmer the sauce a little longer to reduce it, or whisk in a small slurry of cornstarch and water until it reaches your desired consistency.
Time to Try It
Now that you have the full scoop on how to make this incredible Creamy Roasted Red Pepper Chicken Penne, it’s time to roll up your sleeves and get cooking. The combination of smoky roasted peppers, tender chicken, and a decadent cream sauce is sure to become a favorite in your recipe collection. Plus, it’s a fantastic way to enjoy a restaurant-worthy meal right in your own kitchen without the fuss.
Gather your ingredients, prep your peppers, and savor the process as you create a dish that’s as beautiful as it is delicious. Whether you’re feeding your family or treating yourself, this pasta will deliver cozy vibes and big flavor in every bite. Happy cooking!
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Creamy Roasted Red Pepper Chicken Penne
Ingredients
Equipment
Method
- If you haven’t done this ahead of time, roast your red bell pepper over an open flame or under a broiler until the skin is charred and blistered all over. Place the pepper in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skin, remove the seeds, and roughly chop.
- Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water to loosen the sauce later if needed.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Add them to the skillet and cook about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing into strips or bite-sized pieces.
- In a blender or food processor, combine the roasted red pepper and 1 cup chicken broth until smooth. Add this mixture to the same skillet you cooked the chicken in. Over medium heat, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in 1 cup heavy cream and stir to combine. Bring the mixture to a gentle simmer, then add 1 cup grated Parmesan cheese. Stir continuously until the cheese melts, and the sauce thickens to a creamy consistency. Taste and season with salt and pepper as needed.
- Add the cooked penne pasta and sliced chicken back into the skillet with the creamy roasted red pepper sauce. Toss well to coat everything evenly. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up.
- Remove from heat, sprinkle with fresh basil leaves, and serve immediately. This dish pairs beautifully with a side of garlic bread or a crisp green salad.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth or cream.
- Substitute half-and-half or whole milk for heavy cream for a lighter sauce.
- Use jarred roasted red peppers to save time, just drain well before blending.
- Freeze the sauce without pasta for up to 2 months; cook pasta fresh when ready to serve.
- Add extra veggies like spinach or zucchini for added nutrition and bulk.
