Creamy Roasted Red Pepper Pasta With Grilled Chicken

This Creamy Roasted Red Pepper Pasta With Grilled Chicken is the kind of weeknight dinner that feels like a celebration without demanding an entire afternoon in the kitchen. Tender grilled chicken strips meet silky roasted red pepper sauce, tossed with al dente linguine or fettuccine, and finished with fresh herbs and Parmesan. The sauce is rich but bright, comforting but surprising — a reliable crowd-pleaser that comes together quickly and beautifully.

Why you’ll love this recipe

• The sauce is luxuriously creamy yet uses pantry-friendly ingredients like a jar of roasted red bell peppers and milk.
• Grilled chicken adds satisfying protein and a smoky contrast to the sweet pepper sauce.
• It’s versatile: serve it for family dinners, casual dinner parties, or pack the leftovers for lunch.
• Minimal fuss, maximum flavor — the flavors are layered but straightforward.

Ingredients

Serves 4

• 1 lb boneless skinless chicken breasts, grilled and sliced into strips
• 12 oz dry linguine 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, to taste
• 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

Notes on ingredients and swaps

This recipe is written to be inclusive and uses commonly available ingredients. If you prefer a different pasta shape, choose one that holds sauce well, such as penne or rigatoni. If you’d like a lighter option, you can substitute whole milk for the heavy cream, though the texture will be slightly less lush. Use freshly shredded Parmesan for the best melting quality and flavor. Fresh herbs at the end brighten the dish and make it lively.

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Blender or immersion blender
• Tongs and a sharp knife
• Grill or grill pan for chicken

Prep ahead

You can grill the chicken earlier in the day and keep it refrigerated until dinner time. Roasted red peppers can be drained and kept ready to blend. Pasta water can be salted and kept hot, but for best texture cook the pasta right before tossing with the sauce.

Step-by-step directions

Follow these steps in order for the best results. I’ve rewritten the original directions into clearer, actionable steps while keeping ingredient amounts exactly as listed.

1. Cook the pasta: Bring a large pot of salted water to a full rolling boil. Add 12 oz dry linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water, then drain the pasta and set it aside.
2. Prepare the chicken: While the pasta cooks, preheat your grill or grill pan to medium-high heat. Season 1 lb boneless skinless chicken breasts with a pinch of salt and pepper. Grill the chicken until cooked through and the juices run clear, about 5–7 minutes per side depending on thickness. Transfer to a cutting board, let rest for 5 minutes, then slice into strips. Set aside.
3. Sauté the aromatics: In a large skillet over medium heat, melt 2 Tbsp butter. Add 1/3 cup finely chopped shallot and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes. Add 1 Tbsp minced garlic and cook for another 30–45 seconds, just until fragrant. Don’t let the garlic brown.
4. Make the roux: Sprinkle 1 1/2 Tbsp flour over the softened shallot and garlic in the skillet. Stir constantly for 1–2 minutes so the flour cooks but doesn’t darken. This step helps thicken the sauce and removes any raw flour taste.
5. Add milk and season: Slowly pour in 1 1/4 cups milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly, about 2–3 minutes. Season with salt and freshly ground black pepper to taste.
6. Finish the cream base: Stir in 1/4 cup heavy cream and return the mixture to a low simmer. Cook for another minute to integrate the cream fully with the milk base.
7. Blend in roasted red peppers: Transfer the milk-cream mixture and 1 (16 oz) jar roasted red bell peppers (drained) to a blender, or use an immersion blender directly in the skillet if it’s safe. Purée until completely smooth and bright red. If using a countertop blender, return the puréed sauce to the skillet after blending.
8. Add cheese and herbs: Over low heat, stir 1/2 cup finely shredded parmesan cheese into the warm sauce until melted and silky. If the sauce seems too thick, thin it with a splash of the reserved pasta cooking water until you reach your desired consistency. Stir in 2 Tbsp chopped fresh basil and 2 Tbsp chopped fresh parsley. Taste and adjust seasoning with more salt and freshly ground black pepper if needed.
9. Toss pasta with sauce: Add the drained pasta to the skillet with the sauce. Toss gently but thoroughly to coat each strand. If the sauce needs loosening, add more of the reserved pasta water a tablespoon at a time until the sauce clings beautifully to the pasta.
10. Plate with grilled chicken: Divide the sauced pasta among plates or a large serving bowl. Top with the grilled chicken strips, additional shredded or shaved parmesan, and a light sprinkle of fresh basil and parsley for color and brightness. Serve immediately while hot.

Troubleshooting and tips

• If your sauce is too thin: Simmer a little longer over low heat to reduce and thicken, or stir in a touch more grated Parmesan to help bind it.
• If your sauce is too thick: Add reserved pasta water a tablespoon at a time until it loosens to the desired silkiness. The starchy water helps the sauce adhere to the pasta.
• Want more smokiness? Grill the peppers directly and substitute for the jarred option, then proceed with draining and blending.
• For a deeper flavor, sauté the shallots a bit longer until lightly caramelized before adding the garlic and flour.

Serving suggestions

This Creamy Roasted Red Pepper Pasta With Grilled Chicken is lovely on its own, but you can round out the meal with a crisp green salad dressed in lemon vinaigrette, garlic bread, or roasted vegetables. A simple arugula salad with lemon and olive oil pairs especially well to cut the richness.

Storage and reheating

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to revive the sauce. You can also reheat in the microwave in short bursts, stirring between intervals to maintain creamy texture.

Nutrition snapshot

This dish provides a satisfying balance of carbohydrates and protein with a rich, creamy sauce. Exact nutrition will depend on portion sizes and specific ingredient brands, but you can expect a hearty, calorie-dense entrée that’s perfect for fueling active evenings.

Final thoughts

This Creamy Roasted Red Pepper Pasta With Grilled Chicken is a dependable favorite for busy nights and special occasions alike. It’s approachable enough for a weeknight, yet elegant enough to serve when guests arrive. The bright roasted pepper flavor and the silky cream sauce are a match made in dinner heaven, and the grilled chicken adds both texture and substance. Keep this one in your rotation — it’s a true do-over recipe you’ll want to make again and again.

Printable recipe

Ingredients

• 1 lb boneless skinless chicken breasts, grilled and sliced into strips
• 12 oz dry linguine 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 for serving
• 2 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley

Directions (condensed)

1. Cook pasta until al dente; reserve 1 cup pasta water and drain.
2. Grill seasoned chicken breasts until cooked through; rest and slice into strips.
3. In a skillet, melt butter and sauté shallot until soft. Add garlic and cook briefly.
4. Stir in flour and cook 1–2 minutes. Whisk in milk, bring to simmer, and season.
5. Add heavy cream and simmer briefly. Purée with drained roasted red peppers until smooth and return to skillet.
6. Stir in Parmesan and herbs; thin with reserved pasta water if needed. Adjust seasoning.
7. Toss pasta with sauce, plate, and top with grilled chicken and extra Parmesan and herbs.

Enjoy this comforting, flavorful Creamy Roasted Red Pepper Pasta With Grilled Chicken for a satisfying dinner any night of the week.