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Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe

A simple, creamy pasta with pan-cooked chicken and roasted red pepper cream sauce for a quick weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons butter
  • 2-3 chicken breasts cut in half horizontally and cubed
  • 1 recipe roasted red pepper cream sauce
  • 8 ounces pasta your favorite style, cooked
  • 2 cups spinach
  • salt and pepper to taste

Instructions

  • Bring a pot of salted water to a boil and cook the pasta according to package instructions; drain and set aside.
  • Heat 2 tablespoons butter in a 12-inch skillet over medium heat.
  • Add the cubed chicken and cook, stirring occasionally, until browned and cooked through, about 8 minutes; transfer the chicken to a bowl and set aside.
  • Prepare the roasted red pepper cream sauce in the same skillet according to the sauce recipe instructions.
  • Add the drained pasta to the skillet and toss with the cream sauce using tongs until evenly coated.
  • Return the cooked chicken to the skillet, add the fresh spinach, and remove the pan from the heat.
  • Toss everything together until the spinach wilts; season with salt and pepper to taste.
  • Serve warm.

Equipment

  • 12-inch skillet
  • pot (for pasta)
  • Tongs
  • Cutting Board
  • Knife

Notes

  • Use pre-cooked or rotisserie chicken to save time if desired.
  • Adjust salt and pepper to taste after combining.
  • Cook pasta al dente for best texture.