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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
Yum! This is easy — and really good. this is maybe the first time I made red pepper sauce and had it come out right! A few variations, but not major ones… I used parmesan reggiano instead of the manchego cheese because I couldn’t find that – added an extra cup of water to the pasta (used med. shells and not the whole pound) and almonds instead of walnuts because I forgot to buy those and had almonds in the cupboard
Hey Rachael,
Fantastic!! Thanks for trying this recipe and sharing what worked well for you, so glad to hear it was enjoyed! xTieghan
What is the herb that is pictured on the pasta? Fresh oregano? Thanks
its fresh basil 🙂
Hey there,
It’s fresh basil:) Let me know if you have any other questions! xTieghan
This was delicious! I used gluten free pasta and parmesan cheese instead of the manchego because that’s what I had on hand. I also skipped the red pepper flakes because I didn’t want it too spicy. However, I probably could have added them in and it would have been ok. I used all the red pepper sauce and the pasta soaked up the sauce nicely. I served with homemade french bread and green beans. This may have to go in my dinner rotation. Thank you for a delicious recipe!
Hey Jodi,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan
Any sub we could make for the nuts in this sauce? Trying to navigate an allergy!
You might be able to sub with garbanzo beans/chickpeas. If you get them canned, I’d dry them out a bit to not introduce too much moisture into the dish
Hi Jordan,
You can omit the walnuts or use pumpkin or sunflower seeds in place of them:) I hope you love the recipe, let me know if you try it out! xTieghan
This is beyond delicious and you’re right super easy. I just put the sauce and chicken together. I’ll cook the pasta tonight. Can’t wait to dive in. I never would have thought to add the walnuts honey and vinegar. So so good
Hey Laura,
Awesome!! I love that this recipe was enjoyed, thanks so much for trying it out!! Hope you’re off to a great Friday! xT
My husband is allergic to walnuts, can I use a different nut?
Hi Kelly,
You can use pumpkin seeds or sunflower seeds in place of the walnuts, or just skip them:) I hope this recipe turns out amazing for you! xxT
My family kept wandering into the kitchen, lured by the smell of fresh basil and frying chicken. No trouble getting them to down tools and come to the table last night.
Delicious dish which came together quickly. Thank you Tieghan, hope this recipe is in your next book.
Hey Pauline,
LOL love this!! So glad they all enjoyed the recipe, thanks so much for making it:) Have the best weekend! xTieghan
Hi Tieghan- love your recipes. We have a nut allergy in our household. What could we substitute for the walnuts?
Would really like to make this for my family!
Hi Sandy,
You could use pumpkin seeds or sunflower seeds in place of the walnuts, or just omit them:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Made it. It was delicious!! Honestly, sometimes I look at the recipes and think that is too many different flavors or a strange combination. But every one turns out amazing. You are a genius. God has gifted you with an amazing talent. Thanks for sharing that with us.
Hey Diana,
Perfect!! So glad you enjoyed this recipe, thanks for making it!! Have the best Friday! xT
OMG! Made this last night- all ingredients and amounts perfect!!! Sooo creamy and delicious. I used 6 boneless Chicken Thighs cut into large bite size pieces. I give it an A++
Hey Toni,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan
Hi Tieghan,
Any idea how to roast peppers without a gas stove? We sadly only have an electric stove at home (and I don’t live in the US so I cannot buy the ones you linked in the recipe).
Thanks, Johanna
Hi Johanna,
Just pop them under the broiler in your oven:) Please let me know if you give this recipe a try, I hope it turns out amazing for you! xTieghan
I made this recipe tonight. It was delicious. Perfect amount of spice. I did have to add an extra cup of water to the boiling Penne pasta that I used. It’s still reduced down to make a perfect sauce. This will become a staple in our home.
Hey Cheryl,
Thanks so much for your kind message and sharing your feedback! I am thrilled that you loved this pasta, thanks for making it! xTieghan
What can we use instead of wine vinegar? Apple cider vinegar?
Hey there,
Sure, that will work for you! I hope you love the recipe, please let me know if you give it a try! xx
I made this tonight and my husband and I loved it! Perfect flavors!
Hi Joelle,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Hi Tieghan ,
Just printed the Creamy Roasted Red Pepper Chicken Pasta recipe >>>> The pasta in the picture is a unique shape . Would you pass along the name of this type of pasta ????
Thanks ,
Greg
Hi Greg,
The pasta shape is called shellbows. Please let me know if you have any other questions, I hope you love the recipe!! xTieghan