Creamy Roasted Red Pepper Pasta With Grilled Chicken

02.17.2016

Creamy Roasted Red Pepper Pasta with Grilled Chicken | Cooking Classy

Do I ever not add grilled chicken to pasta? :) I love grilled chicken with pretty much any meal and it goes so well with pasta so yes you do find it in a lot of pasta recipes I share, and it pairs perfectly with this Roasted Red Pepper Pasta. Add the chicken is a great way to add lean protein to your meal and I just love the flavor of grilled chicken. If course if you’d prefer to make it vegetarian you can make it without the chicken. This pasta sauce is so easy to make and it’s deliciously flavorful thanks to those roasted red peppers. And I went the cheater route here to keep this simple for weeknight meals and just used roasted red peppers in the jar. If you wanted to roast your own it would probably be about 3 fresh. Note that your sauce will be more of a creamy-ish red/orange/pink just when finished but as it sites for a few minutes it will get this bright orange/redish color (which is so hard for me to take a picture of btw, I know these pictures are kind of wow. I hate oranges), so just fyi if you are wondering why yours isn’t quite as bold. Either way this pasta is delicious and it makes for the perfect weeknight meal! If you don’t have both fresh basil or parsley feel free to use one or the other.

Creamy Roasted Red Pepper Pasta with Grilled Chicken | Cooking ClassyCreamy Roasted Red Pepper Pasta with Grilled Chicken | Cooking Classy

Creamy Roasted Red Pepper Pasta

Yield: about 4 servings

Creamy Roasted Red Pepper Pasta

Ingredients

  • 1 lb boneless skinless chicken breasts, grilled and sliced into strips*
  • 12 oz. dry liguine or fettuccine pasta
  • 2 Tbsp butter
  • 1/3 cup finely chopped shallot
  • 1 Tbsp minced garlic
  • 1 1/2 Tbsp flour
  • 1 1/4 cups milk
  • Salt and freshly ground black pepper
  • 1/4 cup heavy cream
  • 1 (16 oz) jar roasted red bell peppers, drained
  • 1/2 cup finely shredded parmesan cheese, plus more shredded or shaved for serving
  • 2 Tbsp each chopped fresh basil and parsley

Directions

  • Bring a large pot of salted water to a boil and cook pasta according to directions on package to al dente. Meanwhile, melt butter in a saute pan over medium heat. Add shallot and saute 2 minutes or until lightly golden then add garlic and saute 30 seconds longer. Add flour and cook, stirring constantly 1 minute. While whisking slowly pour in milk. Season with salt and pepper to taste and cook until it begins to thicken then reduce heat slightly, stir in cream, bell peppers and parmesan and cook just until parmesan has melted. Pour mixture into a blender, cover and blend until peppers are nearly pureed (some small chunks are fine). Return sauce to pot then add drained pasta to sauce, toss to evenly coat and heat and toss over low heat for a minute to allow some of the sauce to soak into pasta. Toss in 1 Tbsp of basil and parsley. Plate and top with grilled chicken, parmesan and remaining basil and parsley. Serve immediately.
  • *To grill chicken - preheat a grill to 425 degrees. Pound thicker parts of chicken to even thickness (or if they are very thick just slice in half through the thickness to get two portions). Brush chicken lightly with olive oil then season both sides with salt and pepper. Brush grill grates lightly with oil and grill rotating once halfway through cooking until center of chicken registers 165, about 7 - 8 minutes total. Then transfer to a plate, cover with foil and let rest 5 - 10 minutes before slicing.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2016/02/creamy-roasted-red-pepper-pasta/

11 comments

  • Anna @ Crunchy Creamy Sweet: This looks absolutely to-die-for amazing! I am a huge fan or roasted red peppers so this pasta needs to happen! Pinned! February 17, 2016 at 7:54pm Reply

    • Jaclyn: Thanks for sharing Anna :)! February 17, 2016 at 11:55pm Reply

  • Carol: Do you think this would be good served with meatballs? February 19, 2016 at 2:01pm Reply

  • Mary: Do you think you could leave out the heavy cream? My husband is very adverse to cream sauces……..? February 24, 2016 at 4:50pm Reply

    • Jaclyn: Yes it just won’t be quite as creamy but should still be good. March 1, 2016 at 6:30pm Reply

  • Nicole: We made this the other night and it was sooooo delicious Jaclyn! Thank you so much for the recipe! It will definitely be in our rotation for sure! Have you tried adding some veggies to it as well? It’s perfect as is though! Great recipe! February 28, 2016 at 5:14pm Reply

    • Jaclyn: So glad you loved it Nicole and thanks for the great review! And I think vegetables are a great idea! March 1, 2016 at 11:08am Reply

  • Jess W.: My local grocery store finally starting stocking roasted red peppers! I’m going to try this for sure. Beautiful pic also. March 10, 2016 at 5:55am Reply

    • Jaclyn: Thanks for the compliment! March 10, 2016 at 12:03pm Reply

  • Jennifer: This was sooo good!! YUMMY! The second I smelt the sauce I was wishing I made some roasted asparagus to go with it. I already know I am going to make this a lot and probably add in the asparagus next time. BTW for those of you lost in the grocery store I found the jar of peppers by the olives, condiments and jars of pepper like jalapenos. March 25, 2016 at 1:55pm Reply

  • Jennifer: Would this sauce be okay to prepare one day ahead? Or would the cream separate and get funky? April 15, 2016 at 4:54pm Reply

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