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There is something truly magical about a meal that comes together effortlessly in just one pot, and that is exactly the charm of this One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe. Imagine tender, golden-browned chicken mingling with a luscious, smoky roasted red pepper sauce that’s bursting with bright flavors and just the right touch of spice. All of this gets tossed with perfectly cooked pasta, fresh herbs, and creamy manchego cheese for a satisfying, cozy dinner that feels like a warm embrace on a plate. If you’re craving a delicious, fuss-free meal that’s packed with personality and richness, this recipe will quickly become one of your go-to favorites.

Ingredients You’ll Need

The image shows two roasted red peppers with black charred skin on the top, revealing bright red inside parts where the skin has cracked. Around the peppers, there are several walnut pieces that are light brown and textured. On the right side, a bunch of fresh green basil leaves with visible veins is placed, adding a fresh look to the dish. All these ingredients are placed inside a clear white bowl over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

For this One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe, the ingredients are simple yet incredibly impactful. Each element plays a crucial role: the smoky roasted red peppers provide the base of our sauce, walnuts add a subtle crunch and depth, while fresh herbs and spices lift everything to the next level. And don’t forget the star protein and that dreamy manchego cheese, which bring richness and texture in every bite.

Roasted red peppers (12-ounce jar): The smoky sweetness here is the heart of the sauce, delivering vibrant color and flavor.
Toasted walnuts (1/2 cup): Adds a lovely nuttiness and a bit of texture to the creamy sauce.
Cherry tomatoes (1/2 cup): Contributes a fresh, slightly tangy burst balancing the richness.
Garlic cloves (2, smashed): Essential for depth and that aromatic kick.
Fresh parsley (2 tablespoons): Brightens the sauce with a hint of herbaceous freshness.
Extra-virgin olive oil (1/2 cup): Brings everything together with smooth, fruity richness.
Vinegar (2 tablespoons): Adds just the right zing to balance the creaminess.
Honey (2 teaspoons): A touch of sweetness that rounds out the savory flavors beautifully.
Smoked paprika (2 teaspoons): Enhances the smoky notes and adds subtle warmth.
Cayenne pepper (1/2-1 teaspoon): A little heat to enliven the dish, adjustable to taste.
Boneless chicken, cubed (1 pound): Tender and juicy protein cooked to golden perfection.
Italian seasoning (3 teaspoons): A classic herb blend that complements the chicken perfectly.
Red pepper flakes: For an extra sprinkle of heat if you like it spicy.
Grated manchego cheese (1 cup): The creamy, nutty finish that melts into the pasta.
Short cut pasta (1 pound): Ideal for holding the sauce in every bite.
Fresh basil, chopped (1 cup): Adds a fragrant, sweet herbal lift at the end.
Arugula (1 cup): Peppery greens for a fresh, lively garnish topping.

How to Make One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe

Step 1: Whip Up the Roasted Red Pepper Sauce

Begin by combining your roasted red peppers, toasted walnuts, cherry tomatoes, smashed garlic cloves, fresh parsley, olive oil, vinegar, honey, smoked paprika, cayenne pepper, and a generous pinch of salt in a blender or food processor. Blend everything together until utterly smooth — about one minute. This luscious sauce is the soul of the dish, rich, smoky, and flavorful, ready to coat every strand of pasta in creamy goodness.

Step 2: Sear the Chicken to Golden Perfection

Heat a large pot or deep skillet over medium-high heat. Add the cubed chicken along with Italian seasoning, the remaining smoked paprika, red pepper flakes for a spark of heat, and salt and pepper to taste. Cook the chicken until each piece develops a beautiful golden crust, about 5 minutes. Stir in a quarter cup of grated manchego cheese, let it melt slightly, then remove the chicken from the pot, reserving all those lovely browned bits behind.

Step 3: Cook the Pasta Right in the Pot

Using the same pot, pour in 3 1/2 cups of water and bring it to a boil. Add the pasta and cook, stirring often, until it reaches that perfect al dente texture, about 8 minutes. Keep the pasta water as it will help create the creamy sauce. If the water evaporates too quickly, feel free to add a little more to keep the pasta cooking evenly.

Step 4: Bring It All Together

Lower the heat and stir in your prepared roasted red pepper sauce, the remaining manchego cheese, and the fresh chopped basil. Toss the pasta gently to coat it generously in that rich, creamy sauce until everything is heated through and irresistibly smooth. Slide the golden chicken pieces and any juices that collected on the plate right back into the pot.

Step 5: Final Touches for Serving

Serve this stunning, creamy pasta immediately, topped with an extra sprinkle of manchego and a handful of peppery arugula. This adds a fresh, slightly spicy crunch that makes every forkful vibrantly balanced and inviting.

How to Serve One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe

A close-up view of a large white speckled bowl filled with a dry pasta dish. The pasta is small, shell-shaped, coated in a textured reddish-brown sauce. Mixed throughout are pieces of browned, crispy tofu or chicken-like chunks. Scattered green leaves, possibly basil or arugula, add a fresh contrast. A silver spoon is partly buried in the food, slightly lifting some pasta. The bowl sits on a white marbled surface with some fresh green herb leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh arugula is an unbeatable garnish here, offering a peppery contrast to the creamy sauce. Sprinkle on extra manchego cheese or shave some parmesan for an elegant finish. You could also add a drizzle of good-quality olive oil or a few red pepper flakes to amp up the flavor ambiance at the table.

Side Dishes

This dish stands out as a complete meal but pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette, or some crusty, warm bread to soak up every last bit of the sauce. Roasted or steamed seasonal vegetables like asparagus or green beans also complement the richness with their fresh, bright notes.

Creative Ways to Present

For a fun twist, serve the pasta in individual bowls topped with whole roasted red peppers or a sprig of fresh basil to highlight the star ingredient. You can set up a small “topping bar” with extras like chopped walnuts, red pepper flakes, and extra cheese—letting guests customize their bowls just how they like.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though they rarely last long), transfer the pasta and chicken mixture into an airtight container and pop it in the refrigerator. It will keep wonderfully for up to 3 days without losing much of its creamy charm or flavor.

Freezing

While this dish freezes moderately well, cream-based sauces sometimes change texture when frozen. If you plan to freeze it, cool completely and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove, stirring frequently to bring it back to creamy perfection.

Reheating

Reheat leftovers over low to medium heat on the stove, adding a splash of water or broth if needed to loosen the sauce. Stir gently until heated through. Avoid microwave reheating as it can create uneven hot spots and affect the sauce’s texture.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! Short cut pasta works best because it holds the sauce well, but feel free to try penne, rigatoni, or farfalle depending on what you have. Just adjust the cooking time accordingly to keep that perfect al dente texture.

Is there a substitute for manchego cheese?

Yes, parmesan cheese is a wonderful substitute if you can’t find manchego. It offers a similarly nutty profile that melts nicely into the sauce while maintaining the dish’s signature creaminess.

How spicy is this dish?

The use of cayenne pepper and red pepper flakes adds a mild to moderate heat, which you can easily adjust by adding less or omitting the cayenne altogether for a gentler flavor.

Can I make this recipe vegetarian?

Definitely! Skip the chicken and boost the veggies instead—roasted mushrooms or sautéed zucchini would add great texture. You might want to add an extra punch of seasoning to compensate for the missing protein.

What’s the best way to toast walnuts for the sauce?

Toast them in a dry skillet over medium heat, stirring frequently for about 3 to 5 minutes until fragrant and lightly golden. This draws out their flavor and adds a wonderful depth to your sauce.

Final Thoughts

Making this One Pot Creamy Roasted Red Pepper Chicken Pasta Recipe is like inviting warmth and comfort to your dinner table with minimal fuss and maximum flavor. Whether you’re cooking for family or friends, this dish hits all the right notes of creaminess, spice, and freshness in one beautiful, cozy bowl. Give it a try soon—you’ll be amazed at how something so simple can taste so spectacular!

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