Description
This One Pot Creamy Roasted Red Pepper Chicken Pasta is a delicious, flavorful, and easy-to-make dish combining tender chicken, smoky roasted red pepper sauce, and perfectly cooked pasta all in one pot. The sauce, made with roasted red peppers, toasted walnuts, cherry tomatoes, and a blend of spices, creates a creamy and rich texture without heavy cream, making it a vibrant meal that comes together quickly and requires minimal cleanup.
Ingredients
Red Pepper Sauce
- 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 vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika (divided)
- 1/2-1 teaspoon cayenne pepper
- Salt, to taste
Chicken
- 1 pound boneless chicken, cubed
- 3 teaspoons Italian seasoning
- Red pepper flakes, a pinch
- Salt and black pepper, to taste
- 1/4 cup manchego cheese (or parmesan), plus 1 cup grated manchego for topping
Pasta & Garnishes
- 1 pound short cut pasta
- 1 cup fresh basil, chopped
- 1 cup arugula
Instructions
- Prepare the Red Pepper Sauce: In a blender or food processor, combine the drained roasted red peppers, toasted walnuts, cherry tomatoes, smashed garlic cloves, fresh parsley, extra-virgin olive oil, vinegar, honey, 1 teaspoon smoked paprika, cayenne pepper, and a generous pinch of salt. Blend until the mixture is completely smooth, about 1 minute, creating a creamy and flavorful sauce.
- Cook the Chicken: Heat a large pot or deep-sided skillet over medium-high heat. Add the cubed boneless chicken along with the Italian seasoning, remaining 1 teaspoon smoked paprika, a pinch of red pepper flakes, salt, and black pepper. Cook the chicken, stirring occasionally, until it turns golden brown on all sides, about 5 minutes. Sprinkle in 1/4 cup of grated manchego cheese and cook for another minute to melt the cheese and enhance flavor. Remove the chicken from the pot and set aside.
- Cook the Pasta: In the same pot, pour in 3 1/2 cups of water and bring it to a boil. Add the short cut pasta and cook, stirring frequently, until the pasta reaches an al dente texture, approximately 8 minutes. Retain the pasta water as it will be used to create the sauce. If necessary, add more water to ensure the pasta cooks properly.
- Combine Pasta with Sauce and Chicken: Stir the prepared roasted red pepper sauce into the hot pasta along with the remaining manchego cheese and chopped fresh basil. Toss everything together thoroughly until the mixture is creamy and heated through. Gently slide the cooked chicken and any juices collected on the plate back into the pot, mixing to incorporate.
- Serve: Plate the creamy roasted red pepper chicken pasta and top with additional fresh grated manchego cheese and a handful of fresh arugula to add a peppery freshness. Serve immediately and enjoy this hearty and vibrant one-pot meal.
Notes
- The Italian seasoning can be a mix of dried basil, oregano, thyme, rosemary, and marjoram for best flavor.
- Using crushed walnuts toasted lightly brings extra depth and nuttiness to the roasted red pepper sauce.
- Manchego cheese can be substituted with parmesan or pecorino for a similar sharpness.
- Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
- Do not drain the pasta water; it helps to create a creamy sauce by adding starch back into the dish.
- For a vegetarian version, omit the chicken and consider adding sautéed mushrooms or roasted vegetables.
