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Homemade Creamy Roasted Red Pepper Pasta With Grilled Chicken photo
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Creamy Roasted Red Pepper Pasta With Grilled Chicken

A silky roasted red pepper cream sauce tossed with pasta and topped with grilled chicken and fresh herbs.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 lb boneless skinless chicken breasts grilled and sliced into strips
  • 12 oz linguine or fettuccine pasta, dry
  • 2 Tbsp butter
  • 1/3 cup shallot finely chopped
  • 1 Tbsp garlic minced
  • 1 1/2 Tbsp all-purpose flour
  • 1 1/4 cup 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 Parmesan cheese finely shredded, plus more for serving
  • 2 Tbsp fresh basil and parsley each chopped and divided

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain and reserve.
  • While the pasta cooks, melt the butter in a sauté pan over medium heat.
  • Add the finely chopped shallot and sauté about 2 minutes until lightly golden, then add the minced garlic and cook 30 seconds more.
  • Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.
  • Whisking constantly, slowly pour in the milk. Season with salt and pepper and cook until the mixture begins to thicken.
  • Reduce the heat slightly, stir in the heavy cream, drained roasted red peppers, and the 1/2 cup shredded Parmesan; cook just until the Parmesan melts.
  • Carefully transfer the sauce to a blender and blend until the peppers are nearly pureed, leaving a few small chunks if desired. Return the sauce to the pot.
  • Add the drained pasta to the sauce and toss to evenly coat; cook over low heat 1 minute to allow the sauce to soak into the pasta.
  • Toss in 1 tablespoon of the chopped basil and parsley.
  • Plate the pasta, top with the grilled chicken strips, sprinkle with additional Parmesan and the remaining chopped basil and parsley, and serve immediately.
  • To grill the chicken: preheat a grill to 425°F. Pound thicker parts to even thickness or slice thick breasts in half. Brush with olive oil and season with salt and pepper.
  • Oil the grill grates and grill the chicken, turning once halfway through, until an instant-read thermometer registers 165°F, about 7–8 minutes total. Let rest 5–10 minutes before slicing into strips.

Equipment

  • Large Pot
  • Sauté Pan
  • Blender
  • Measuring Cups and Spoons
  • Tongs
  • Cutting board and knife
  • Grill or Grill Pan

Notes

  • Use reserved pasta water to thin sauce if needed.
  • Leave small pepper chunks for texture if preferred.
  • Drain jarred peppers well to avoid a watery sauce.
  • Pound chicken for even grilling.
  • Serve immediately for best texture.