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One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe
Ben Carraoli

One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe

I have to admit, I fell in love the moment I made this One Pot Creamy Roasted Red Pepper Chicken Pasta. 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Return the cooked chicken to the pot and mix gently to combine. Heat through for 2–3 minutes so the flavors meld together.

Notes

  • 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.