Creamy Chicken and Roasted Red Pepper Pasta Recipe

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.

This recipe seriously tastes like something you would order at an Italian restaurant. With creamy pasta loaded with red peppers, mozzarella cheese, and topped with grilled chicken, it’s as hearty as it is delicious.
My whole family absolutely loved it (which is always a win!), but I loved it because it was ready in less than 25 minutes. The whole recipe comes together while your pasta boils.
It’s a great recipe for using leftover grilled chicken, rotisserie chicken, or when we’re really in a pinch, we use the frozen, pre-cooked chicken and heat it in the microwave before throwing it in the recipe.

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.

If you don’t know how to make your own roasted red peppers, remove the seeds and membranes. Broil on a baking sheet, rotating until all the sides are charred. Remove from the oven and cover with plastic wrap until cool, then peel off the skins and slice.

How to make creamy chicken and roasted red pepper pasta

  1. 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.
  2. 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

Serves: 4-5

Creamy Chicken and Roasted Red Pepper Pasta Recipe

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 RecipeSave Recipe

Ingredients

  • 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

  1. 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.
  2. 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.

Tags

Cuisines
Italian
Courses
Main Course
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
117
https://www.sixsistersstuff.com/recipe/creamy-chicken-and-roasted-red-pepper/

Adapted from Eat At Home.

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See how to make another quick and easy pasta dish below:

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Comment on this Recipe

22 Responses to “Creamy Chicken and Roasted Red Pepper Pasta Recipe”

  1. Tried this last night and made a few changes based on what I had and it was great! I pureed 1 1/2 roasted red peppers (I roast mine on the stove) and added the puree to the sauce before adding the pasta. Then I added another 1 1/2 roasted red peppers chopped. I didn't have any seasoned salt so I just used kosher salt, ground black pepper and sweet paprika. I only had 1/2 cup fat free shredded moz which doesn't melt very well so I used that and another half cup of shredded 6 cheese italian blend. All that with some crispy browned skillet chicken with a tiny bit of chipotle powder - YUM!
    • Six Sisters
      I googled this for you and there were a few helpful ideas -
      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

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