Go Back
Homemade Creamy Roasted Red Pepper Chicken Penne photo

Creamy Roasted Red Pepper Chicken Penne

This Creamy Roasted Red Pepper Chicken Penne is rich, comforting, and bursting with smoky, savory flavor in a luscious, velvety sauce. Perfect for quick dinners!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 2 boneless, skinless chicken breasts
  • 1 red bell pepper roasted and peeled
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Blender or food processor
  • Knife and cutting board
  • Wooden spoon or silicone spatula
  • Colander

Method
 

Roast and Prepare Red Bell Pepper
  1. 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.
Cook Pasta
  1. 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.
Cook Chicken
  1. 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.
Prepare Sauce
  1. 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.
  2. 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.
Combine and Serve
  1. 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.
  2. 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.