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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.
I’m wanting to make this dish but recipe calls for jarred red peppers and video looks like you have roasted fresh red peppers? Please advise. They don’t test exactly the same-jarred ones have a bit of acidic flavor to me.
Hi Jacquie,
You can use either:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Great recipe! I love the look of traditional red sauce pasta it had, but with the untraditional flavors. I used almonds instead of walnuts, worked very well. I had a small amount of broccolini in my fridge, not enough for a full side for 2 ppl. So I chopped it up, charred in oven, and mixed in with the pasta and it was a great added color and crunchy texture to the dish. Thanks!
Hey Lauren,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
This was a family favorite. I didn’t have walnuts so I threw in pistachios which were really good. My four year old, who is famously picky, had 3 servings. I also have leftover sauce- thinking maybe over salmon later this week
Hey Chantel,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
Great recipe! Next time I might add some sautéed eggplant to increase the veggies. Also that might be a good substitute for vegetarians who would like to omit the chicken. My family loved this! Thanks for sharing.
Hey Marianne,
Thanks so much for making this dish and sharing your feedback! I am so glad it was enjoyed! xTieghan
Made this last night and it was delicious as all your recipes are! Thank you!
Hey Hatty,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
Loved this recipe!
Hey Dana,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
Such a great and simple pasta dish! Thank you Tieghan for all that you do—I really don’t refer to other cookbooks or blogs anymore. Cheers!
Hey Kelsey,
Thanks so much for your kind message and making so many recipes:) I am so glad this one was enjoyed! Happy Thursday! xx
So easy and delicious. My husband said please make this again, he loved it
Hi Julia,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
Fantastic Recipe! Cooked tonight! What caught my eye is the fresh veggies. I have a veggie garden and a herb garden and I love using the food out of them and this I was able to use the tomatoes and the basil and parsley and well you get it. Came together so good and great. Will definitely do again. Btw my daughter who is 15 is the pickiest eater and she loved it. Amazing!!!
Hi Jill,
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
This will be one of my go to recipes for a long time! Lots of flavor and super easy to make. My husband couldn’t stop racing about it.
Hi Lisa,
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
This was delicious, I wonder what else I can use the red pepper sauce for ? I have some left.
I added less walnuts and my sauce looks thinner than yours but I like it this way.
H
Hey there,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! You could use the sauce on a pizza, over chicken, or even on a sandwich! Have the best Thursday! ?xTieghan
Loved this recipe but I think the next time I will omit the nuts for my family. Other then the nut flavor I really enjoyed the combination of flavors. Thanks for sharing it. ?
Hi Anita,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
I am not a very good cook. However, this recipe may have changed that in my household. Everyone loved it. It was simple, amazing and delicious!
Hi Joette,
Happy Wednesday! Thanks a bunch for making this pasta, I am so glad it was enjoyed by your family:) xx
This was excellent! I made it with gnocchi and substituted hot honey for regular for an extra kick.
Hi there,
Thanks for making this recipe, I love to hear that it was enjoyed! Have the best Tuesday! xTieghan
Amazing!!! So good and healthy!
Hi Lori,
Awesome! Thanks so much for trying the recipe out, I love to hear that it was enjoyed! xx
I had to had more water to cook the pasta than indicated but I really wish I would have drained some/most of it out as it made the sauce very watery. Otherwise, it tasted great.
Hi Amy,
Thanks for trying the recipe, next time, don’t add the extra water, it should work perfectly with the recipe as written:) xTieghan