Next Post
Buffalo Ranch Pretzel Chicken Caesar Salad.
This post may contain affiliate links, please see our privacy policy for details.
This simple One Pot Creamy Roasted Red Pepper Chicken Pasta is a summer go-to dinner. Quick, easy, hearty, and so delicious! Pan-seared Italian seasoned chicken in a creamy roasted red pepper, tomato, and basil sauce. Then cooked together with pasta for a quick dinner made in one pot. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fun to serve to friends on a summer night get-together.
And we are finally back with a new recipe! I wasn’t intending to go so long without sharing something completely new. But with the weekend, and then the 4th on Monday, it just worked out that way.
But I’m so excited to be back in the kitchen and cooking summery pasta! I actually made this a couple of weeks ago, before all of my travel, and I’ve been obsessed with it ever since. This pasta has to be hands down one of my favorites of the summer.
If any of you have the HBH Every Day Cookbook, you may recognize the red pepper sauce from the pizza Diavola recipe (my favorite pizza in the book). I took that sauce and added some fresh cherry tomatoes to the mix. I then tossed the sauce with Italian seared chicken, pasta, and freshly grated manchego cheese.
It took me only minutes to make since I already had a batch of the sauce in the fridge. And turned out so delicious. My family ended up loving it so much that they actually requested I make it again! When you cook as much as I do, that’s rare.
It’s safe to say, we all really love this one.
Here are all the details, hint it’s easy!
For the sauce, everything is blended up in a food processor. Roasted red peppers, toasted walnuts (any nut works though), cherry tomatoes, garlic, parsley, olive oil, a splash of vinegar, smoked paprika, and a touch of cayenne.
It’s a heavily Spanish-inspired sauce and it is heavenly. The only thing different about this sauce versus the one in the cookbook is the cherry tomatoes. Since it’s summer, I wanted to use fresh tomatoes in place of tomato paste. Perfect decision!
Once the sauce is blended together, cook the chicken up in a nice big pot.
While I’m cooking the chicken, I season it with a homemade Italian seasoning blend…dried basil, oregano, thyme, rosemary, and sage. I then add smoked paprika and chili flakes. It’s a delicious mix and makes the chicken very flavorful.
Oh, and I add some parmesan too!
Once the chicken is cooked, pull it out and pour in the water for the pasta. Cook the pasta right in the same pot. Do not drain the water. Then add the red pepper sauce, manchego cheese, and lots of fresh basil.
Toss it until the sauce gets very creamy and warm, then slide the chicken right back in.
I love to top the pasta with fresh arugula, basil, and a bit more cheese.
It’s everything you’d expect out of a multi-step recipe, but all made in way less than an hour – and in one pot too. Simple, simple – just what we love!
You can serve this Roasted Red Pepper Chicken Pasta up on busy weeknights, but it’s equally great to serve to friends and family. We’ve enjoyed this a couple of times already this summer! Perfect with a glass of wine or a fun mocktail on a nice summer night.
Looking for summer pasta recipes? Here are a few ideas:
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Simplest Zucchini Parmesan Pasta
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Lastly, if you make this One Pot Creamy Roasted Red Pepper Chicken Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Creamy Roasted Red Pepper Chicken Pasta
Servings: 6
Calories Per Serving: 590 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 jar (12-ounce) roasted red peppers drained
- 1/2 cup toasted walnuts
- 1/2 cup cherry tomatoes
- 2 cloves garlic, smashed
- 2 tablespoons fresh parsley
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fruity champagne or wine vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- 1/2-1 teaspoon cayenne pepper
- 1 pound boneless chicken, cubed
- 3 teaspoons Italian seasoning (see note)
- red pepper flakes
- 1 cup grated manchego cheese (or parmesan)
- 1 pound short cut pasta
- 1 cup fresh basil, chopped
- 1 cup arugula
Instructions
- 1. To make the red pepper sauce. In a blender or food processor, combine the red peppers, walnuts, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 teaspoon paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute. 2. Set a large pot or skillet with sides over medium-high heat. Add the chicken, Italian seasoning, 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup manchego, cook another minute, then remove the chicken from the pot.3. To the same pot, pour in 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook. 4. Stir in the roasted red pepper sauce (you may not need it all), manchego, and basil. Toss until very creamy and heated through. Slide in the chicken and any juices left on the plate.5. Serve the pasta topped with fresh manchego and arugula. Enjoy!
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
This post was originally published on July 6, 2022
How much chicken goes in and is it cooked in a little oil?
Hi Rhonda,
The ingredient list has been updated. The recipe calls for 1 pound of boneless, skinless chicken breast, cubed:) I didn’t use any oil, but you can add some if you like. So sorry for any confusion, let me know if you give this dish a try! xTieghan
Hi Tieghan, I don’t see the chicken on the recipe. What did you use and how much?
Thanks!
Hi Trish,
The ingredient list has been updated. The recipe calls for 1 pound of boneless, skinless chicken breast, cubed:) So sorry for any confusion, let me know if you give this dish a try! xTieghan
How much chicken? It seems to be missing from the ingredient list. Thanks!
Hi Pam,
The ingredient list has been updated. The recipe calls for 1 pound of boneless, skinless chicken breast, cubed:) So sorry for any confusion, let me know if you give this dish a try! xTieghan
We leave in the whole 3 1/2 cups of water?? Won’t it be very runny? Just making sure this is the right measurement.
Hi Brandy,
Most of the water with evaporate while the pasta is cooking, anything remaining will become part of the sauce:) No need to drain the water. Let me know if you have any other questions! xxT
How much chicken should you add to the recipe?
Hi Karen,
The ingredient list has been updated. The recipe calls for 1 pound of boneless, skinless chicken breast, cubed:) So sorry for any confusion, let me know if you give this dish a try! xTieghan
I’m so excited to try this recipe for friends this weekend. It doesn’t mention how much chicken you used to make this for 6 people?
So I see below many people have asked the same question I don’t see your response.
Buddy she JUST posted the recipe a few hours ago…give her a minute to update the recipe 🙂
Hey Pat,
This recipe has been fixed, so sorry for any confusion! You will want to use 1 pound of boneless, skinless chicken breast, cubed. Please let me know if you have any other questions!! xxT
I see no chicken listed in the ingredients!!
Hi Karen,
This recipe has been fixed, so sorry for any confusion! You will want to use 1 pound of boneless, skinless chicken breast, cubed. Please let me know if you have any other questions!! xxT
I’m always noticing that in practically every recipe that Tieghan sends, there is always an ingredient missing, or something else that people have mentioned. I understand that it can be very confusing, to keep up with recipes, & such. Has anyone else noticed it?? Maybe it would be best to proof read a recipe before sending it!
Yes, I am noticing this a lot lately. In this recipe, the chicken is missing from the ingredient list. Tieghan, you need to hire a professional proofreader! I’m your girl, if youbdecide to go that route! ?
Hi Melanie,
Thanks for comment! If I hire a professional proofreader, I would not be able to share FREE daily recipes:) The ingredient list has been fixed and the chicken has been added. Let me know if you give the recipe a try, have the best day!! xTieghan
And I just noticed *I* made a typo in my reply about a proofreader! Wow, I’m advertising my proofreading services in a positive light, ha ha. Goes to show you that we ALL make mistakes. I love your recipes and I certainly do appreciate you sharing them every day.
Hey Leslie,
Thanks for sharing your feedback, my mom and I both proof the recipes several times before sharing, but we do have mistakes from time to time:) The recipe has been edited and the chicken is now in the ingredient list. I hope you love this recipe, let me know if you try it out! xTieghan
Does the entire 1/2 cup of olive oil go into the sauce or is some of that meant to be used to cook the chicken?
Thanks
The olive oil is for the red pepper sauce in step 1.
Hi Nina,
The 1/2 cup of olive oil is used in step 1 to make the sauce. Please let me know if you give this recipe a try, I hope you love it! xTieghan
Hi, chicken is missing from recipe…how much? Thx!
I’m going with 2 large chicken breasts that I just pulled out of the freezer. Probably not enough but it’s what I have and I want to try tonight.
Hi Judy,
This recipe has been fixed, so sorry for any confusion! You will want to use 1 pound of boneless, skinless chicken breast, cubed. Please let me know if you have any other questions!! xxT
Hi Angela,
This recipe has been fixed, so sorry for any confusion! You will want to use 1 pound of boneless, skinless chicken breast, cubed. Please let me know if you have any other questions!! xxT
If I wanted to roast my own red peppers, how many would that be – as opposed to using a jar of peppers? Thanks!
Hey Janet,
I would use 2-3 bell peppers depending on the size of the peppers. Let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
No chicken is listed in the ingredients. Did you use chicken breast?
Hey Jodie,
This recipe has been fixed, so sorry for any confusion! You will want to use 1 pound of boneless, skinless chicken breast, cubed. Please let me know if you have any other questions!! xxT
Oops. No chicken on the ingredients list…?
Hi Jane,
This recipe has been fixed, so sorry for any confusion! You will want to use 1 pound of boneless, skinless chicken breast, cubed. Please let me know if you have any other questions!! xxT
Hi, I love this recipe. How much chicken? The original post is missing the chicken and quantity. I plan on making this recipe for dinner tonight. Thank you!
Hi Angela,
This recipe has been fixed, so sorry for any confusion! You will want to use 1 pound of boneless, skinless chicken breast, cubed. Please let me know if you have any other questions!! xxT
Thank you for giving a recipe for the seasoning mix. I really dislike having to go out and buy a special seasoning blend in order to make a recipe.
Hey Grace,
Of course, happy to share!! I hope this recipe turns out amazing for you, please let me know if you give it a try! xxT