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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
This dish is so flavorful! Loved everything about it especially the ease!! My 96 year old Mom said it all “ this is a keeper”. Thanks Tieghan!!
Hey there,
Awe, I am so glad your mom and you both loved this dish! Thanks so much for making it:) Have a great Wednesday! xTieghan
So so good and pretty easy! The sauce is chef’s kiss!
Hey Kaitlin,
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
Chicken missing from ingredient list??? Guessing boneless breast or tenders cut up from the picture but how much? Thank you
Hi Kathy,
The chicken is on the list:) 1 pound of boneless chicken, cubed. Please let me know if you have any other questions! xTieghan
This was amazing!! So creamy without the heavy cream. And easy to put together. I could eat the sauce by the spoonful!! I sent this recipe to all my friends! Thanks
Hi Kelly!
happy Tuesday!! I am thrilled you enjoyed this recipe, thanks a lot for trying it out! xT
This was fantastic!! I already added it to the menu again next week. I used shelf-stable grated Parmesan Romano because I had it on hand and wanted to keep costs down. Worked like a charm! Seriously restaurant quality – my husband was impressed! Thanks for all of your hard work on these recipes, Tieghan!
Hi Ashley!
Thanks so much for your kind message and making this recipe! I am so glad it was a hit:) Have a great Tuesday! xx
Will gluten free pasta work? We like chickpea pasta.
Hi Shana,
Yes, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Another excellent dish. I did add a little extra water for the pasta to cook, but otherwise followed exactly. Planning to try the orzo bake tonight! Thank you!
Hi Kim!
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT
This looks so good!! Do you have a recommendation for a substitute for the walnuts if we have a nut allergy??
Hey Sharon,
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! xTieghan
This was DELIGHTFUL! Going on our rotation. Loved the arugula with the leftover sauce on the plate. We used manchego and we really enjoyed the smoky, nuttiness of the dish. Flavorful and filling, but not too heavy.
Added about an additional cup of water while the pasta cooked as mentioned below.
Thank you again, Teighan! Yum!
Hey Tiana!
Thanks for your comment and sharing your feedback:) I love that this pasta was enjoyed, it’s a family fave! xTieghan
This was delicious!! I followed the recipe precisely but only used half the amount of pasta for our family. Everyone loved it, even the baby! Bonus: Extra sauce for leftovers, yum!
Hey Larkin,
Happy Monday!! Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! xTieghan
Incredible recipe!!! Full of flavor and perfectly creamy without being heavy or full of too much dairy. Will be making again!!
Hi Taylor,
Amazing!! Thanks for your comment and making this dish, I am so glad to hear it was enjoyed! xTieghan
Tasty recipe! I subbed hazelnut and added tomato paste and roasted tomatoes/onions/garlic and peppers. Great flavors provided in this dish!
Hey Nicole,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
We LOVED it! It will definitely be a do over in the future.
Hey Ellen,
Thanks for your comment, I am so glad this recipe was enjoyed and thanks for making it! xTieghan
This was absolutely delish!!!!! So easy and beyond scrumptious! Perfect for our Sunday pasta meal!
Hi Lisa,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Not only was this quick and easy to make, it was delicious!! All the fam. loved it and want to try it again with different proteins. (I used sausage this time.)
I was surprised by how creamy the sauce is without any dairy!! Wow. Nice work.
Hey Dawn,
Thanks! So glad this recipe was a hit, thanks for making it! Hope you have the best week! xTieghan