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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
commented earlier but have to add that my grown sons both said it was their favourite pasta I’ve made…& I’ve made a lot 🙂 I described what was in it as it’s more a Spanish dish than a typical Italian one with these ingredients. A hit that I’ll be making often so thank you!
Awe, that is so awesome:) Thanks again Karin!! Have the best week:)
Made for dinner yesterday. So delicious, the red pepper sauce is excellent. Will definitely be making it again.
Hi Holly!
I am so glad to hear that this recipe was enjoyed, thanks for making it! Happy Monday! xT
Excellent! I rarely leave comments, but this recipe is a keeper! Personal preference-changed walnuts to pecans and skipped the basil (allergy).
Hi Mary!!
I am so glad this recipe was a hit, thanks for making it, great idea to use the pecans! Have a great Monday! xx
Very tasty! I added a spritz of lemon juice at the end for brightness. Also, I needed about a cup more water for the pasta…
I’m assuming the oil goes in the pan before the chicken?
You can add a little if you like:)
Hey Garth,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
This is super yummy! I love the sauce and would have never thought of putting nuts into it. I will definitely make this again! Thanks Tieghan!
Hey Malia,
Perfect!! Thanks so much for making this:) I am so glad the recipe was a hit! Hope you’re off to a great weekend! xTieghan
this was good. liked the use of walnuts instead of almonds-so much more nutritious on this take on Romesco sauce. Honey not needed, sauce a bit watery & made exactly per recipe, so would adjust for that in future. Really good without the chicken if you’re vegetarian, in fact I preferred it without.
Hey Karin,
Thanks for making this recipe and sharing your feedback:) So glad to hear it was enjoyed! xTieghan
This is the second Half Baked Harvest recipe I’ve rated ( first was the super delicious recipe for Coconut Pecan Caramel Butter Cake)… and it is another 5 star recipe. The whole family loved it. Very flavourful and not difficult to make. Who doesn’t love a good pasta dish that takes things up a notch?
Tieghan – your recipes never disappoint and when I happen to serve them when my extended family comes for dinner, my two sisters always end up asking for the recipes. Keep the tasty goodness coming ?.
I did have to add a bit more water as the pasta was cooking, but I just added in small intervals as needed. Easy recipe to make and one pot is awesome for clean up!
Hey Tracy,
Awe, thanks so much for your kind message:) I am so glad you and your family have been enjoying the recipes, I truly appreciate you making them! Hope you’re off to a great weekend!! xTieghan
So flavorful! We really enjoyed this!
Thanks so much for making this recipe Dana, love to hear that it was enjoyed:) xx
This was easy and delicious!! I am DF/GF so I used Banza noodles and Trader Joe’s Vegan Parmesan to sub the Manchego but kept to the recipe with the rest and it’s so delish. This is definitely a good one to make for a weeknight dinnet it’s quick to put together.
Hey Courtney,
Fantastic!! Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
If I’m using whole red peppers, how many do you suggest I use? Planning on making it tonight!
Hi Victoria,
Depending on the size of your peppers, I would use 2-3. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I am wondering what type/amount of chicken is used for this recipe. Can’t wait to try it out!
Hi Paula,
The recipe calls for 1 pound of boneless chicken:) Please let me know if you have any other questions, I hope you love this recipe! xx
I didn’t see chicken in the recipe, so thanks for clarifying
Eating it right now and lovin’ it. This one’s a keeper! Thanks Tieghan!
Hey Jamie,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
This is the first recipe I have made from your site. It was delicious! My family’s comment was, “This is comfort food!”
Hey Shanda,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
Are we supposed to roast the peppers or use straight from the jar? Can’t wait to make this!
Hi Maria,
If you are using a jar of roasted red peppers, you do not need to roast them:) Please let me know if you have any other questions! xTieghan
This was really different and delicious and will become one of our (many) favorite recipes of yours. And you were right, it was easy! I made it exactly as directed except I didn’t have the arugula on hand. We all agreed it would have added a very nice quality to the dish. Next time!
Hey Maria,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan