A creamy, flavorful pasta dish that combines tender chicken, roasted red peppers, and penne pasta in a rich, savory sauce. Perfect for weeknight dinners or special occasions, this recipe delivers comfort and flavor in every bite.
Why You’ll Love This Recipe
This Roasted Red Pepper Chicken Penne is the ideal mix of simplicity and indulgence. It’s quick to prepare, ready in just 30 minutes, and uses easy-to-find ingredients. The creamy sauce gets a smoky, slightly sweet depth from roasted red peppers, while the chicken adds protein and heartiness. Whether you’re cooking for your family or meal-prepping for the week, this dish will easily become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 g chicken breast, cut into strips
250 g penne pasta
2 roasted red peppers, chopped
2 garlic cloves, minced
1 small onion, chopped
200 ml heavy cream
50 g grated Parmesan cheese
2 tablespoons tomato paste
1 teaspoon sweet paprika
1 teaspoon dried oregano
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain and set aside.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and black pepper, and cook for 5–7 minutes until golden brown and cooked through. Remove from the pan and set aside.
Sauté Aromatics:
In the same skillet, add chopped onion and minced garlic. Cook for 2–3 minutes until softened and fragrant.
Make the Sauce:
Add the chopped roasted red peppers, tomato paste, paprika, and oregano. Stir and cook for 2–3 minutes. Pour in the heavy cream and add Parmesan cheese. Stir until the sauce becomes smooth and creamy.
Combine Pasta and Chicken:
Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the sauce coats each piece evenly. Let it simmer for 2–3 minutes.
Serve:
Garnish with freshly chopped parsley and serve warm.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Spicy Kick: Add a pinch of chili flakes for extra heat.
Cheesy Twist: Swap Parmesan with pecorino or fontina for a bolder flavor.
Vegetarian Option: Replace chicken with sautéed mushrooms or grilled zucchini.
Lighter Version: Use half-and-half or evaporated milk instead of heavy cream.
Extra Veggies: Stir in spinach, peas, or sun-dried tomatoes for added color and nutrition.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over low heat with a splash of cream or milk to restore creaminess.
Freeze: You can freeze the pasta for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use another type of pasta?
Yes, you can use fettuccine, rigatoni, or any short pasta that holds sauce well.
2. Can I use jarred roasted red peppers?
Absolutely, jarred roasted red peppers work perfectly and save time.
3. How can I make the sauce thicker?
Add a bit more Parmesan or let the sauce simmer a few extra minutes to reduce.
4. Can I use milk instead of cream?
Yes, but the sauce will be lighter and less creamy. Whole milk or evaporated milk works best.
5. How do I make it dairy-free?
Use coconut cream or a dairy-free alternative, and replace Parmesan with nutritional yeast.
6. What can I serve with this pasta?
It pairs well with garlic bread, a green salad, or roasted vegetables.
7. Can I prepare this dish ahead of time?
Yes, you can make the sauce and chicken ahead, then combine with freshly cooked pasta before serving.
8. How do I roast red peppers at home?
Place whole red peppers on a baking sheet, roast at 220°C (425°F) for 20 minutes, then peel off the charred skin.
9. Can I add more protein?
You can add shrimp or chickpeas for extra protein variety.
10. How long does it stay fresh after cooking?
It’s best enjoyed within 3 days when refrigerated properly.
Conclusion
This Roasted Red Pepper Chicken Penne is creamy, comforting, and bursting with rich flavor. With its perfect balance of spice, creaminess, and texture, it’s a dish that satisfies every craving. Quick to prepare and elegant enough for guests, it’s the kind of pasta that turns any meal into a special occasion.
Creamy and packed with flavor, Roasted Red Pepper Chicken Penne is a quick and comforting pasta dish. Tender chicken and penne are tossed in a smoky, rich red pepper sauce with Parmesan and cream—ready in just 30 minutes.
Ingredients
300 g chicken breast, cut into strips
250 g penne pasta
2 roasted red peppers, chopped
2 garlic cloves, minced
1 small onion, chopped
200 ml heavy cream
50 g grated Parmesan cheese
2 tbsp tomato paste
1 tsp sweet paprika
1 tsp dried oregano
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Cook penne in salted water until al dente. Drain and set aside.
Heat olive oil in a skillet. Cook seasoned chicken strips for 5–7 minutes until golden and cooked through. Remove from skillet.
In the same pan, sauté onion and garlic for 2–3 minutes until softened.
Add roasted red peppers, tomato paste, paprika, and oregano. Cook for 2–3 minutes.
Pour in cream and add Parmesan. Stir until smooth and creamy.
Return chicken to the pan. Add pasta and toss until evenly coated. Simmer 2–3 minutes.
Garnish with parsley and serve warm.
Notes
For a spicy version, add chili flakes with the paprika.
Use jarred roasted peppers for convenience.
Swap chicken with mushrooms for a vegetarian version.
Substitute cream with half-and-half for a lighter sauce.
