Red peppers – jarred vs homemade
This recipe calls for 12 ounces of roasted red peppers. We almost always used jarred mostly just because of how easy it is (you can see our favorite below), but you can use homemade roasted red peppers.
How to make creamy chicken and roasted red pepper pasta
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn’t boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley or basil when serving.
We love to serve our pasta in these perfect pasta bowls.
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What to serve with this pasta
This pasta can almost stand on it’s own it’s so hearty! But if you need some ideas for extra sides, we like to serve it with our 30-minute Dinner Rolls, Parmesan Crusted Asparagus, or our Homemade Caesar Salad and Dressing.
More quick pasta recipes
- Spinach and Tomato Tortellini
- 5-ingredient Ravioli Pasta
- Creamy Pesto Gnocchi
- Skinny Chicken Alfredo
- White Cheddar Shells and Cheese
Camille
Serves: 4-5
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 pound bowtie pasta
- 1 pound cooked chicken (sliced or cubed)
- 1 medium onion (diced)
- 3 cloves garlic (pressed or crushed)
- 4 tablespoons butter
- 1 cup half and half (room temperature)
- 1 cup chicken broth
- 1 teaspoon seasoned salt
- 1 (12 ounce) jar roasted red peppers (sliced)
- 1 cup shredded mozzarella
Instructions
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley or basil when serving.
Adapted from Eat At Home.
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See how to make another quick and easy pasta dish below:
Amanda
Michelle
Stopping by from Think Pink Sundays!
Would luv for my readers to see this awesome idea, will you please join our weekly party
one is regular milk can be substituted but the dish will not be as rich. Another is for one cup of half and half use 7/8 cups of milk and 7/8 Tablespoon melted butter (cooled). Can also used canned evaporated milk. A recipe calling for half and half requires the additional butter fat content it has over milk. So, even if you use canned evaporated milk as a substitute you will need to increase the butter fat by adding butter. Mix about 1 tablespoon melted and cooled butter into each cup of milk used. You still won't get the exact result called for in the recipe but hopefully it will pass.
Good luck with your healthier version of this recipe! :)
-The Six Sisters