Creamy Chicken and Roasted Red Pepper Pasta Recipe
This hearty Creamy Chicken and Roasted Red Pepper Pasta is ready in less than 30 minutes. It's a dish everyone will love.
Serving5 Servings
Ingredients
- 16 ounces bow tie pasta
- 4 Tablespoon butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup half and half, slightly warmed
- 1 cup chicken broth
- 1 teaspoon seasoning salt
- 1 cup shredded Mozzarella cheese
- 3 boneless, skinless chicken breasts, cooked and cubed
- 1 (12 ounce) jar roasted red peppers, (sliced)
- 1 Tablespoon chopped parsley, optional topping
Equipment
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 before serving.
Notes
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.
Adapted from Eat At Home.
Nutrition
Calories: 651 kcal · Carbohydrates: 76 g · Protein: 34 g · Fat: 23 g · Saturated Fat: 13 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 103 mg · Sodium: 1895 mg · Potassium: 717 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 1046 IU · Vitamin C: 39 mg · Calcium: 229 mg · Iron: 2 mg