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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.
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.
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!
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.
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.
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
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.
Ingredients
- 1 jar (12-ounce) roasted red peppers drained
- 1/2 cup toasted walnuts
- 1/2 cup cherry tomatoes
- 2 cloves garlic, smashed
- 2 tablespoons fresh parsley
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fruity champagne or wine vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- 1/2-1 teaspoon cayenne pepper
- 1 pound boneless chicken, cubed
- 3 teaspoons Italian seasoning (see note)
- red pepper flakes
- 1 cup grated manchego cheese (or parmesan)
- 1 pound short cut pasta
- 1 cup fresh basil, chopped
- 1 cup arugula
Instructions
- 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!
Notes
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.
So good!
Hi Hilary,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
Can I use a different nut? Cashews or pecans? Want to make this soon but not go to the store!
Hi Lisa,
Sure, either of those should work well for you! I hope this recipe turns out amazing, please let me know if you have any other questions! xTieghan
I made this recipe yesterday for my family. Simply delicious ?. Lots of yummy ingredients and Super easy to make. I love all of these receipt from half baked harvest. Please keep them coming….
Hi Mary!
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
Delicious! Made the sauce and diced up the chicken during nap time so this came together super fast once dinner time rolled around and my husband and 3 littles all loved it – going in our regular rotation!
Hey Jess,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Can’t wait to make this! On the insta story were the cherry tomatoes roasted? I can’t remember… if anyone knows I would appreciate it!
Hi Jennifer,
I think you are thinking of this recipe:
https://www.halfbakedharvest.com/roasted-tomato-ricotta-pasta/
Please let me know if you have any other questions! xTieghan
My first recipe of yours I made. Loved it! Full disclosure, I used some chicken breast I already had in the fridge. Forgot it was marinated in a tequila lime sauce. Rinsed marinade off, but it was already pretty soaked in. Anyway, my boyfriend helped me make this dish and despite the chicken situation, we absolutely loved the combination of flavors! Will absolutely be making this again!
Hey Chris,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
This is great! I’m not a meat eater but my husband is so I just added a bunch of mushrooms & just picked around the chicken. I love that this has so much goodness in it with the walnuts and red peppers. Clean up with all of your meals is so easy and this is no exception!
Hey Jan!
Awesome!! Thanks for making this recipe and sharing what worked well for you, I am so glad it was enjoyed! xx
Anyone used shrimp instead of chicken?
Hi Nora,
Shrimp will also work well for you:) Let me know if you give the recipe a try, I hope you love it! xx
I actually made this as a vegetarian dish, leaving out the Chicken.
Made the sauce and did simmer it for a couple of minutes before mixing it with the pasta.
Turned out well and was very nice, not missing the meat at all.
Hi Esi,
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
Quote from both my husband and son, “damn this is really good”! I loved it as well and so easy to make.
Hey Kathryn,
LOL well I’m glad to know they enjoyed the recipe, it’s always great to get that kind of response right?! xTieghan
This is sooo good and grab yourself a spoon for that roasted red pepper sauce! Seriously it’s amazing! I used orecchiette and the sauce pooled in the little cups of pasta! And one pot!! This is going into my repertoire!
Hey Karyl,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it:) xTieghan
Hi! Really want to make this, but I’m allergic to tree nuts. Any recommendations for a substitute for the walnuts? Or just leave it out completely? Thanks!
Hi Morgan,
I have a relative with the same allergy. A really good sub for walnuts is chickpeas/garbanzo beans! You can even mash them up and pan fry them a bit if you want that roasted texture, or just use them as is – they work quite well either way. Hope this helps!
Hi Morgan,
You can use pumpkin or sunflowers seeds for the walnuts or just omit them:) I hope you love the recipe!
Made this on Monday. My very picky husband loved it so much we had the leftovers last night (he is not a leftovers guy).
Hey Gail,
LOL that’s awesome!! I love that you both enjoyed this recipe, thanks for making it:) xx
This was delicious, with a most unusual flavor. I mainly followed the recipe but sauteed the chicken pieces in some olive oil, which I wiped from the pan when done, and used an additional cup of water for the pasta because 3.5 cups just wasn’t enough for a pound of elbows in my large pan. Anyway, definitely one I’ll be making again!
Hey Helen,
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! Thanks for sharing your feedback! xTieghan
Hi Tieghan!
I have a jar of pickled roasted red peppers. Is this the same thing or are they not meant to be pickled?
Thanks!
Hey Lana,
I probably wouldn’t use pickled peppers:) Let me know if you have any other questions! xTieghan
I don’t see any oil to sauté the chicken pieces in.
She did say in response to the same question that you could add some oil for sauteeing if you want. I used maybe 2 tbsp of olive oil for the chicken, which made it come out really nice and brown. After it was done, I just wiped out the pan.
Hi PJ,
You can add a touch of olive oil if you wish:) I hope you love the recipe, please let me know if you give it a try! xx