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This simple One Pot Creamy Roasted Red Pepper Chicken Pasta is a summer go-to dinner. Quick, easy, hearty, and so delicious! Pan-seared Italian seasoned chicken in a creamy roasted red pepper, tomato, and basil sauce. Then cooked together with pasta for a quick dinner made in one pot. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fun to serve to friends on a summer night get-together.

One Pot Creamy Roasted Red Pepper Chicken Pasta |

And we are finally back with a new recipe! I wasn’t intending to go so long without sharing something completely new. But with the weekend, and then the 4th on Monday, it just worked out that way.

But I’m so excited to be back in the kitchen and cooking summery pasta! I actually made this a couple of weeks ago, before all of my travel, and I’ve been obsessed with it ever since. This pasta has to be hands down one of my favorites of the summer.

If any of you have the HBH Every Day Cookbook, you may recognize the red pepper sauce from the pizza Diavola recipe (my favorite pizza in the book). I took that sauce and added some fresh cherry tomatoes to the mix. I then tossed the sauce with Italian seared chicken, pasta, and freshly grated manchego cheese.

It took me only minutes to make since I already had a batch of the sauce in the fridge. And turned out so delicious. My family ended up loving it so much that they actually requested I make it again! When you cook as much as I do, that’s rare.

It’s safe to say, we all really love this one.

One Pot Creamy Roasted Red Pepper Chicken Pasta |

Here are all the details, hint it’s easy!

For the sauce, everything is blended up in a food processor. Roasted red peppers, toasted walnuts (any nut works though), cherry tomatoes, garlic, parsley, olive oil, a splash of vinegar, smoked paprika, and a touch of cayenne.

It’s a heavily Spanish-inspired sauce and it is heavenly. The only thing different about this sauce versus the one in the cookbook is the cherry tomatoes. Since it’s summer, I wanted to use fresh tomatoes in place of tomato paste. Perfect decision!

Once the sauce is blended together, cook the chicken up in a nice big pot.

While I’m cooking the chicken, I season it with a homemade Italian seasoning blend…dried basil, oregano, thyme, rosemary, and sage. I then add smoked paprika and chili flakes. It’s a delicious mix and makes the chicken very flavorful.

Oh, and I add some parmesan too!

One Pot Creamy Roasted Red Pepper Chicken Pasta |

Once the chicken is cooked, pull it out and pour in the water for the pasta. Cook the pasta right in the same pot. Do not drain the water. Then add the red pepper sauce, manchego cheese, and lots of fresh basil.

Toss it until the sauce gets very creamy and warm, then slide the chicken right back in.

I love to top the pasta with fresh arugula, basil, and a bit more cheese.

One Pot Creamy Roasted Red Pepper Chicken Pasta |

It’s everything you’d expect out of a multi-step recipe, but all made in way less than an hour – and in one pot too. Simple, simple – just what we love!

You can serve this Roasted Red Pepper Chicken Pasta up on busy weeknights, but it’s equally great to serve to friends and family. We’ve enjoyed this a couple of times already this summer! Perfect with a glass of wine or a fun mocktail on a nice summer night.

One Pot Creamy Roasted Red Pepper Chicken Pasta |

Looking for summer pasta recipes? Here are a few ideas: 

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Simplest Zucchini Parmesan Pasta

One Pot 30 Minute Creamy Tomato Basil Pasta Bake

Lastly, if you make this One Pot Creamy Roasted Red Pepper Chicken Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pot Creamy Roasted Red Pepper Chicken Pasta

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 590 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. To make the red pepper sauce. In a blender or food processor, combine the red peppers, walnuts, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 teaspoon paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute.
    2. Set a large pot or skillet with sides over medium-high heat. Add the chicken, Italian seasoning, 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup manchego, cook another minute, then remove the chicken from the pot.
    3. To the same pot, pour in 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook.
    4. Stir in the roasted red pepper sauce (you may not need it all), manchego, and basil. Toss until very creamy and heated through. Slide in the chicken and any juices left on the plate.
    5. Serve the pasta topped with fresh manchego and arugula. Enjoy!


Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
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One Pot Creamy Roasted Red Pepper Chicken Pasta |

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  1. 3 stars
    I have loved all the recipes we’ve tried except this one. The red pepper sauce tasted awesome, but the dish didn’t turn out creamy once we added it to the pasta with the cheese. Can’t win them all, I suppose, but we’re off to find another of your recipes to try. 🙂

    1. Hi there,
      Thanks for giving this recipe try and sharing your feedback, so sorry to hear you didn’t love it. Please let me know if there is anything that I can help with! xx

  2. 4 stars
    Good recipe. I’d make it again but it seems that Teighan is holding some fun things from us in *this* version of the recipe. On TT it looks as though she uses fresh peppers instead of jarred. It also looks like she’s using (I could be wrong) sun dried tomatoes instead of fresh ones. With that being said, I roasted 2 large red peppers and I also roasted my cherry tomatoes. I think it added a depth of flavor that couldn’t be there if using the original ingredients posted.
    The recipe was awesome! I will make it again, but I will make it with what I saw in the fresher version!

    1. Hey Emily,
      Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! You can use jarred roasted red peppers or roast them yourself:) xx

  3. 5 stars
    This is probably my all-time favorite HBH recipe. This sauce is absolutely insane and I get cravings for this dish!

    1. Hey Michelle,
      Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️

  4. 5 stars
    Wow 10/10. Absolutely loved this recipe. I only did 1/4 of cayenne and didn’t use pepper flakes but man 👏🏼👌🏼👌🏼
    Thanks for sharing this!!

    1. Hey there,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx

  5. 5 stars
    This sauce is absolutely delicious! I have acid reflux and avoid tomatoes, so I subbed half an extra roasted pepper instead of the crushed tomatoes, which worked well. Macadamia nuts are what I had on hand. I also happened to have some red wine open and that gave a nice depth to the sauce. It’s awesome to have another tomato-free recipe in my repertoire!

    1. Hey Andrea,
      Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT

  6. 5 stars
    Made this tonight and my husband and I both loved it. I left the walnuts out of the sauce to save on calories as well as cost….and it still came out delicious! We used about 2lbs of chicken thighs and there was plenty of sauce. This recipe was fairly simple to make and is being added to my “make again” recipe collection.

    With the rising costs of food I would love to see some future recipes that can keep our grocery bill down. Thanks!

    1. Hey Melanie,
      Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx

  7. I’d love to try this but I’m allergic to walnuts. Do you have a suggestion for something I could substitute (that would not be a nut) or would it mess up the texture if I just omitted it all together?? Thank you.

    1. Hey Della,
      You can just skip the walnuts:) I hope this recipe turns out well for you, please let me know if you give it a try! xx

    1. Hi Ellise,
      Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx

  8. 5 stars
    This recipe is so so easy and SO delicious. It was a hit with even the pickiest eaters in the house. The sauce is to die for. Cannot wait to make again.

  9. Hey There!

    Love ALL of your recipes – I found this in your freezer – friendly category.
    Should I make as directed, freeze, and then cooked as directed or are there other considerations?


    1. Hey Kelsey,
      This recipe is best if you just make the sauce and freeze:) Please let me know if you have any other questions! xx

  10. 4 stars
    I would use WAY less cayenne next time, it overwhelmed the other flavors (and we like spicy). And I’d probably back off on the smoked paprika or maybe do 1/2 smoked & half sweet. The Manchego was lost to the spices. I would also do a quick brine on the chicken to make it more tender.

    1. Hi Lisa,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

  11. Can I substitute the honey for sugar? My tenth month old baby can’t have honey yet, but I really want to try this recipe!

    Thank you!