The moment I open a jar of roasted red peppers, the fragrant, smoky aroma fills the kitchen, instantly brightening even the most mundane day. I wasn’t always a whiz in the kitchen, but discovering how to create deliciously easy meals, like this One Pot Creamy Roasted Red Pepper Chicken Pasta, has transformed my weeknight dinner game.
After a long day, the last thing I want to deal with is an overflowing sink of dirty dishes. Enter this delightful one-pot recipe. With tender chicken, vibrant cherry tomatoes, and a creamy roasted red pepper sauce that clings to every piece of pasta, you’ll find yourself wrapped in comfort with every bite. It’s not just a meal; it’s an experience that invites friends and family to gather around the table.
In less than 30 minutes, you’ll master a dish that’s packed with flavor, perfect for impressing guests or simply treating yourself. So grab your ingredients, and let’s dive into a world of warmth and culinary joy!
Why is One Pot Creamy Roasted Red Pepper Chicken Pasta so special?
Simplicity is key: This one-pot recipe minimizes cleanup while maximizing flavor—perfect for busy weeknights!
Creamy texture: The roasted red pepper sauce envelops the pasta, ensuring each bite is rich and satisfying.
Versatile ingredients: Easily customize with your favorite veggies or proteins to suit any palate.
Quick cooking: In about 30 minutes, you’ll have a restaurant-quality meal ready to impress.
Crowd-pleaser: This dish is bound to be a hit with family and friends, making gatherings even more special.
For more quick dinner inspiration, check out our quick weeknight meals.
One Pot Creamy Roasted Red Pepper Chicken Pasta Ingredients
For the Sauce
- Roasted red peppers – packed with smoky flavor, essential for the creamy sauce.
- Toasted walnuts – add a delightful crunch and nutty taste that complements the sauce.
- Cherry tomatoes – they burst with sweetness, enhancing the dish’s overall flavor.
- Garlic – smashed for a fragrant, savory kick that elevates the sauce.
- Fresh parsley – brings a touch of brightness and color to the mix.
- Extra-virgin olive oil – enriches the sauce and adds a healthy fat component.
- Champagne or wine vinegar – provides a pop of acidity to balance the richness.
- Honey – a hint of sweetness that marries perfectly with the other flavors.
- Smoked paprika – infuses a warm, smoky essence and depth.
- Cayenne pepper – adjust according to your spice preference for a little heat.
For the Chicken & Pasta
- Boneless chicken – choose skinless for a lean, tender protein addition.
- Italian seasoning – offers a wonderful blend of herbs to enhance the chicken’s flavor.
- Red pepper flakes – sprinkle in for an extra kick that transforms the dish.
- Grated manchego cheese – creamy and fruity, this cheese adds richness to your pasta.
- Short cut pasta – captures the sauce beautifully and ensures flavor in every bite.
For the Finish
- Fresh basil – chopped for a fragrant finishing touch that brightens each plate.
- Arugula – provides a peppery note and freshness that complements the pasta.
This One Pot Creamy Roasted Red Pepper Chicken Pasta not only elevates weeknight dinners but also ensures minimal cleanup, giving you more time to relish the flavors with loved ones!
How to Make One Pot Creamy Roasted Red Pepper Chicken Pasta
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Blend the Sauce: In a blender or food processor, combine the roasted red peppers, toasted walnuts, cherry tomatoes, garlic, parsley, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and a generous pinch of salt. Blend until smooth, about 1 minute.
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Cook the Chicken: In a large pot or skillet over medium-high heat, add the cubed chicken, Italian seasoning, smoked paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, roughly 5 minutes. Stir in 1/4 cup of grated manchego cheese and cook for another minute, then remove the chicken from the pot.
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Prepare the Pasta: Pour 3 1/2 cups of water into the same pot, bringing it to a boil. Add the short cut pasta and cook, stirring often, until al dente, about 8 minutes. (Do not drain the pasta water; you may need it for proper cooking.)
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Combine Everything: Stir in the roasted red pepper sauce (use as much as you desire), remaining manchego cheese, and chopped basil. Toss everything until creamy and heated through. Gently fold in the chicken and juices left on the plate.
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Serve: Divide the creamy pasta among bowls and top with additional manchego cheese and a handful of fresh arugula for that extra flavor pop.
Optional: Sprinkle with more red pepper flakes for an added kick!
Exact quantities are listed in the recipe card below.
What to Serve with One Pot Creamy Roasted Red Pepper Chicken Pasta?
When planning your meal, consider delightful pairings that enhance the pasta’s creamy richness and vibrant flavors.
- Garlic Bread: This perfectly toasted bread, brushed with garlic butter, makes for a comforting side, perfect for scooping up pasta sauce.
- Simple Green Salad: A refreshing mix of mixed greens with a tangy vinaigrette provides a crisp contrast to the creamy pasta.
- Grilled Asparagus: Smoky, charred asparagus brings a touch of elegance and a pop of color, balancing the dish beautifully.
- Roasted Vegetables: A medley of seasonal veggies adds earthy flavors and textures that complement the pasta’s richness.
- Red Wine: A glass of dry red wine such as Chianti enhances the dish, deepening the flavors and creating a warm dining experience.
- Lemon Sorbet: For dessert, the light, zesty sorbet helps cleanse your palate after the rich pasta dish, making for a delightful finish.
- Cheese Platter: Offering a selection of cheeses, honey, and crackers pairs wonderfully, as the cheese echoes the manchego in the pasta.
- Crispy Chickpeas: Roasted chickpeas lend a crunchy texture and protein boost while complementing the pasta’s flavors with their nuttiness.
- Iced Tea: A refreshing glass of iced tea, both sweetened or unsweetened, is a wonderful drink option to cleanse the palate between bites.
- Fresh Fruit Salad: A light, summery fruit salad adds a sweet, juicy finish to your meal, enhancing the overall dining experience.
How to Store and Freeze One Pot Creamy Roasted Red Pepper Chicken Pasta
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water if needed.
Freezer: You can freeze the pasta for up to 2 months. Use a freezer-safe container, ensuring it’s well-sealed to prevent freezer burn.
Reheating: Thaw overnight in the fridge before reheating. Heat on the stove or microwave, adding a bit of olive oil or water to revive the creaminess of the sauce.
Portion Control: For easy meals, consider freezing individual portions. This makes for a quick, satisfying lunch or dinner whenever you crave your One Pot Creamy Roasted Red Pepper Chicken Pasta!
Expert Tips for One Pot Creamy Roasted Red Pepper Chicken Pasta
- Perfect Sauce Balance: Ensure your roasted red pepper sauce is rich and creamy by blending until smooth—this avoids an undesirable texture.
- Chicken Browning: Don’t overcrowd the pan while cooking the chicken; allowing space ensures it browns nicely and develops flavor.
- Pasta Cooking: Remember, do not drain the pasta water! It’s crucial to keep some for achieving that perfect creamy consistency in your One Pot Creamy Roasted Red Pepper Chicken Pasta.
- Spice Control: Adjust the cayenne pepper to your taste. Start with a smaller amount and incrementally add more to avoid overwhelming heat.
- Cheese Choice: While manchego is delightful, feel free to mix it with parmesan for an additional depth of flavor.
Make Ahead Options
These One Pot Creamy Roasted Red Pepper Chicken Pasta ingredients are perfect for meal prep enthusiasts! You can prepare the roasted red pepper sauce and store it in the refrigerator for up to 3 days. Just blend the ingredients and transfer the sauce into an airtight container. Additionally, the chicken can be seasoned and cubed up to 24 hours ahead of time to allow the flavors to meld. When you’re ready to serve, cook the pasta and simply toss it with the pre-made sauce, chicken, and fresh basil. This way, you’ll enjoy a hearty, comforting meal with minimal effort and just as delicious results!
One Pot Creamy Roasted Red Pepper Chicken Pasta Variations
Feel free to play around with these creative twists that add excitement to your comforting dish!
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Vegan: Substitute the chicken with chickpeas or cooked lentils and use coconut milk instead of cheese for a creamy texture.
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Extra Veggies: Toss in spinach, zucchini, or bell peppers for a colorful nutrient boost that enhances both flavor and texture. Every bite becomes a delightful surprise!
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Cheese Swap: Try using goat cheese or feta for a tangy twist that complements the roasted red pepper sauce beautifully. It adds a unique creaminess too!
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Whole Wheat Pasta: Opt for whole wheat or gluten-free pasta to make this dish even healthier while maintaining that delicious comfort vibe.
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Spicy Kick: Add chopped jalapeños or a splash of hot sauce to the sauce for an exhilarating flavor explosion that spice lovers will adore.
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Herb Infusion: Experiment with fresh herbs like thyme or oregano for a fragrant lift that adds depth to the sauce and freshness to the dish.
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Nuts & Seeds: Sprinkle toasted pine nuts or sunflower seeds on top before serving for extra crunch that nicely contrasts with the creamy pasta.
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Citrus Zing: A squeeze of fresh lemon juice brightens the entire dish, providing a refreshing contrast to the smoky roasted red peppers.
One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe FAQs
What kind of roasted red peppers should I use?
I recommend using jarred roasted red peppers for convenience, but if you prefer to make it fresh, grilling or roasting your own red peppers until charred and tender works beautifully too. Look for peppers that are vibrant in color and free from dark spots for the best flavor.
How long can I store One Pot Creamy Roasted Red Pepper Chicken Pasta in the fridge?
You can store any leftover pasta in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stove over low heat, adding a splash of water if needed to restore creaminess.
Can I freeze this pasta dish?
Absolutely! You can freeze the One Pot Creamy Roasted Red Pepper Chicken Pasta for up to 2 months. Simply place it in a freezer-safe container, ensuring it is well-sealed to prevent any freezer burn.
How do I reheat frozen pasta?
To reheat, first, thaw the pasta overnight in the fridge. Then, warm it up in a skillet over low heat or in the microwave. I like to add a touch of olive oil or a splash of water to help bring back that lovely creamy texture!
What if my sauce is too thick?
If you find the sauce is too thick after blending, simply add a tablespoon of warm water or chicken broth at a time until you reach your desired consistency. The creaminess should be velvety and capable of coating the pasta beautifully.
Is this dish suitable for anyone with nut allergies?
To accommodate nut allergies, you can replace the toasted walnuts with sunflower seeds or skip them altogether. The dish will still be delicious and creamy, just without the nutty crunch!
One Pot Creamy Roasted Red Pepper Chicken Pasta Delight
Ingredients
Equipment
Method
- Blend the Sauce: In a blender, combine the roasted red peppers, toasted walnuts, cherry tomatoes, garlic, parsley, olive oil, vinegar, honey, smoked paprika, and cayenne pepper. Blend until smooth, about 1 minute.
- Cook the Chicken: In a large pot over medium-high heat, add the cubed chicken, Italian seasoning, smoked paprika, and red pepper flakes. Cook until golden brown, roughly 5 minutes. Stir in 1/4 cup of grated manchego cheese and cook for another minute, then remove from pot.
- Prepare the Pasta: Pour 3 1/2 cups of water into the pot, bringing it to a boil. Add the short cut pasta and cook, stirring often, until al dente, about 8 minutes. (Do not drain pasta water.)
- Combine Everything: Stir in the roasted red pepper sauce, remaining manchego cheese, and chopped basil. Toss until creamy and heated through. Gently fold in the chicken.
- Serve: Divide the creamy pasta among bowls and top with additional manchego cheese and fresh arugula.