Grilled Chicken with Red Pepper Pasta

Comfort food that feels a little special, Grilled Chicken with Red Pepper Pasta brings together smoky, sweet roasted red peppers and tender grilled chicken in a creamy, silky sauce that clings to long pasta. This is the kind of weeknight dinner that looks like you spent hours in the kitchen but comes together quickly with pantry-friendly ingredients.

What makes this version shine is the jarred roasted peppers—no need to roast your own unless you want to. They add a vibrant color and a toasty sweetness that balances the rich cream and the savory grilled chicken. Simple seasonings let the peppers sing, and the long pasta provides the perfect canvas for every forkful.

Ready in under an hour and ideal for company or a cozy night in, this recipe is approachable, forgiving, and deliciously satisfying.

Why you’ll love this recipe

• Quick and flavorful: The sauce comes together in one pan, and the chicken grills in minutes.
• Bright and creamy: Roasted red peppers add color and brightness to a creamy sauce without being heavy.
• Textural contrast: Tender sliced grilled chicken over al dente long pasta makes every bite interesting.
• Reliable pantry ingredients: Uses a jar of roasted red peppers so you can skip the extra step of roasting your own.

Ingredients

• 1 jar roasted peppers, 12oz/330g jar – see note 1
• 2 garlic cloves
• 3 tablespoon extra virgin olive oil
• 1 cup heavy cream
• 2 skinless, boneless chicken breasts
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 12oz long pasta
• 1 tablespoon salt

Note

Note 1: Use a 12oz/330g jar of roasted red peppers packed in water or oil—either will work. If packed in oil, you can reserve a little of that oil to add for extra flavor.

Equipment

• Large pot for boiling pasta
• Skillet or shallow pan for sauce
• Grill pan or outdoor grill
• Blender or immersion blender
• Tongs and a sharp knife

Prep at a glance

• Bring a large pot of water to a boil and season with the tablespoon of salt.
• Rinse and dry the chicken breasts; pat them with paper towel.
• Drain the jarred roasted peppers, reserving a little of the liquid or oil if you like.
• Peel and mince the garlic.

Step-by-step instructions

Follow these steps to make Grilled Chicken with Red Pepper Pasta. The directions are rewritten for clarity while keeping the ingredient amounts unchanged.

1. Cook the pasta

1. Pour water into a large pot and bring it to a rolling boil. Add the 1 tablespoon salt to the boiling water.
2. Add the 12oz long pasta to the pot and cook according to the package directions until al dente. Stir occasionally to prevent sticking.
3. When the pasta is done, reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.

2. Prepare the chicken for grilling

1. While the pasta water is heating, season the 2 skinless, boneless chicken breasts evenly with ½ teaspoon salt and ¼ teaspoon pepper on both sides.
2. Brush the chicken with the 1 tablespoon olive oil so it doesn’t stick to the grill.

3. Grill the chicken

1. Preheat a grill or grill pan over medium-high heat until hot.
2. Place the chicken breasts on the grill and cook for about 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the juices run clear.
3. Remove the chicken from the grill and let it rest for 5 minutes. Slice the grilled chicken into strips or bite-size pieces against the grain.

4. Make the roasted red pepper sauce

1. While the chicken rests, peel and mince the 2 garlic cloves.
2. In a blender or using an immersion blender, combine the contents of the 1 jar roasted peppers with the minced garlic, 3 tablespoon extra virgin olive oil, and 1 cup heavy cream. Blend until completely smooth. If the pepper jar included a little liquid or oil, you can add a tablespoon or two to help the sauce blend and deepen the flavor.
3. Pour the blended pepper and cream mixture into a skillet or sauté pan and warm over medium-low heat, stirring frequently. Cook for 3–5 minutes until the sauce is heated through and slightly thickened. Taste and adjust seasoning if needed—remember the pasta water and pasta will also add saltiness.

5. Combine pasta and sauce

1. Add the drained long pasta to the skillet with the red pepper cream sauce. Toss gently to coat each strand thoroughly.
2. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until the sauce reaches your desired consistency. The sauce should cling to the pasta but remain silky.

6. Plate and serve

1. Divide the sauced pasta among serving plates.
2. Top each portion with sliced grilled chicken.
3. Finish with a drizzle of extra virgin olive oil, a crack of black pepper, or a sprinkle of fresh herbs if you like. Serve immediately while hot.

Troubleshooting and tips

• If the sauce separates or looks grainy, stir vigorously over low heat and add a splash of the reserved pasta water to bring it back together.
• For extra depth, stir in a tablespoon of tomato paste to the blender when you blend the peppers, or add a pinch of smoked paprika to the sauce while it cooks.
• Don’t overcrowd the grill—if the chicken breasts are large, finish thicker parts in a cooler area of the grill to avoid burning the outside before the inside is done.
• Use freshly minced garlic for the best flavor. If you prefer a milder garlic flavor, sauté the garlic briefly in the extra virgin olive oil before adding to the blender.

Variations

• Vegetarian: Skip the grilled chicken and toss in roasted vegetables like zucchini, mushrooms, and eggplant for a hearty meatless option.
• Spicy: Add a pinch of red pepper flakes to the sauce or blend in half a jalapeño for heat.
• Cheesy: Stir in ¼–½ cup grated Parmesan or Pecorino Romano at the end for a richer, cheesy finish.
• Lighter: Substitute half-and-half or a lower-fat cream alternative for the heavy cream if you prefer a lighter sauce, though the texture will be slightly less luxurious.

Make-ahead and storage

• To prepare in advance, grill the chicken and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before slicing and serving.
• Make the sauce and keep it refrigerated for up to 3 days; rewarm on low heat and add a little pasta water to loosen it as needed.
• Leftover plated pasta can be stored in the fridge for 2–3 days. Reheat gradually in a skillet with a splash of water or cream to restore the sauce’s creaminess.

Nutritional notes

This recipe balances protein from the chicken with carbohydrates from the long pasta and healthy fats from olive oil and cream. Using jarred roasted peppers adds vitamin C and a bright, low-calorie vegetable component. For a lighter plate, serve the pasta with a side salad of mixed greens dressed in lemon and olive oil.

Serving suggestions

• Serve with a crisp green salad dressed simply with lemon juice and extra virgin olive oil to cut through the richness.
• A crusty loaf of bread or garlic focaccia complements the silky sauce and gives guests something to mop up any remaining sauce.
• Pair with a chilled glass of crisp white wine or a sparkling nonalcoholic beverage for a refreshing contrast.

Final thoughts

Grilled Chicken with Red Pepper Pasta is an approachable, colorful meal that looks and tastes like a restaurant favorite but comes together without fuss. The roasted peppers add nostalgia and warmth, the cream gives the sauce a luxurious mouthfeel, and the grilled chicken provides a satisfying protein finish. Make it for a weeknight dinner when you want a little treat, or double it for a casual dinner party—this recipe scales beautifully and still feels special.

Enjoy the bright, smoky flavors and the simple pleasure of a pasta dish that brings comfort and flair to the table.