Do Share Recipe

I have to admit, I fell in love the moment I made this One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe. The combination of tender chicken, velvety roasted red pepper sauce, and perfectly cooked pasta just hits differently. It’s one of those meals that feels fancy but comes together so quickly.

I love how everything cooks in a single pot, saving me time and cleanup. Honestly, this recipe has become my go-to comfort dinner on busy weeknights and casual summer dinners alike. You can also enjoy similar flavorful meals like Rotisserie Chicken Chili Recipe for a twist on chicken dinners.

Ingredients

Here’s what you’ll need to create this creamy, flavorful pasta:

2 large chicken breasts, cut into bite-sized pieces – using fresh, high-quality chicken ensures tender and juicy bites.
1 red bell pepper, roasted – fresh peppers roast beautifully and bring natural sweetness to the sauce.
1 cup cherry tomatoes – fresh is best; avoid canned for a brighter, summer flavor.
1/3 cup toasted walnuts – any nut works, but walnuts give a subtle richness to the sauce.
2 garlic cloves – minced to release their full aroma.
1/4 cup fresh parsley – adds freshness and a pop of color.
2 tablespoons olive oil – enhances flavor and helps sear the chicken evenly.
1 teaspoon smoked paprika – for a slightly smoky, deep flavor.
1/4 teaspoon cayenne pepper – optional for a gentle kick.
1 tablespoon red wine vinegar – balances the sweetness of the peppers.
1 teaspoon Italian seasoning blend – dried basil, oregano, thyme, rosemary, and sage create depth in the chicken.
1/2 cup freshly grated Manchego cheese – grating fresh cheese melts better and adds creaminess.
8 oz pasta of your choice – I love penne or fusilli for holding onto the sauce.
2 cups water – for cooking the pasta in the same pot.
Fresh arugula and basil for garnish – optional but adds color and freshness.

Note: Serves 4–6 generously.

Variations

You can tweak this recipe to suit your preferences:

Dairy-free: Use a plant-based cheese like vegan Manchego or nutritional yeast.
Low-carb: Swap pasta for zucchini noodles or cauliflower pasta.
Extra flavor: Add a splash of cream or a pinch of smoked chili flakes for heat.
Nut-free: Omit walnuts or use pumpkin seeds for a similar texture.
For a different international twist, try something like Thai Basil Beef Rolls Recipe for an easy yet flavorful option.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Large pot – for cooking chicken and pasta together.
Food processor – to blend roasted red peppers and tomatoes into a creamy sauce.
Wooden spoon – for stirring pasta and sauce.
Knife and cutting board – for chopping chicken, vegetables, and herbs.

How to Make One Pot Creamy Roasted Red Pepper Chicken Pasta

Prepare the Sauce

Blend roasted red peppers, cherry tomatoes, walnuts, garlic, parsley, olive oil, vinegar, smoked paprika, and cayenne in a food processor. The sauce should be smooth and creamy with a vibrant red hue.

Cook the Chicken

Season chicken pieces with Italian seasoning, smoked paprika, and chili flakes. Heat olive oil in a large pot and sear chicken until golden brown and cooked through. Remove and set aside.

Cook the Pasta

In the same pot, add water and bring it to a boil. Add pasta and cook until just tender. Do not drain the water; it helps the sauce cling to the pasta.

Combine Sauce and Pasta

Pour the roasted red pepper sauce into the pot with pasta, then stir in Manchego cheese and fresh basil. Toss until everything is creamy, smooth, and well-coated.

Add Chicken Back In

Return the cooked chicken to the pot and mix gently to combine. Heat through for 2–3 minutes so the flavors meld together.

Additional Tips for Making this Recipe Better

I always toast the walnuts lightly to enhance their nutty flavor.
I prefer using fresh cherry tomatoes instead of canned for a brighter taste.
Let the pasta cook directly in the sauce a minute longer for a thicker, creamier texture.
I like to add a splash of extra olive oil at the end for shine and richness.

How to Serve One Pot Creamy Roasted Red Pepper Chicken Pasta

Serve this pasta straight from the pot for a casual dinner or plate it neatly for guests. Garnish with fresh arugula, basil leaves, and a sprinkle of Manchego cheese. Pair with a glass of white wine or a refreshing mocktail for an elevated presentation.

Nutritional Information

Here’s a quick breakdown per serving:

Calories: 520 kcal – a satisfying and filling meal.
Protein: 35 g – plenty of protein from chicken and cheese.
Carbohydrates: 50 g – mostly from pasta, balanced with vegetables.
Fat: 20 g – from olive oil, cheese, and walnuts, giving creaminess.

Make Ahead and Storage

Storing

Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve after sitting overnight.

Freezing

This dish freezes well. Portion it into freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

Reheating

Warm gently on the stovetop or microwave, adding a splash of water or cream to maintain the sauce’s creaminess. Avoid overcooking to keep pasta from becoming mushy.

Why You’ll Love This Recipe

Here’s why I keep coming back to this pasta:

Easy one-pot preparation saves time and reduces cleanup.
Versatile ingredients allow for dairy-free, low-carb, or nut-free versions.
Flavor-packed sauce combines roasted peppers, cheese, and spices for a rich, creamy taste.
Perfect for weeknight dinners or impressing guests with minimal effort.
Can be made ahead and stored, making it ideal for meal prep or busy schedules.

Ben Carraoli