If you’re looking for a rich, creamy pasta dinner that feels restaurant-worthy but comes together fast, this roasted red pepper chicken pasta is it. Tender bites of chicken are coated in a silky roasted red pepper cream sauce, then tossed with spaghetti for a bold, flavorful meal the whole family will love.
This is one of those easy chicken pasta recipes that looks impressive but uses simple pantry ingredients—and the sauce is blended smooth for that perfect creamy texture.
More Chicken Pastas to Try
Why You’ll Love This Recipe
- Quick and easy – ready in about 30 minutes
- Creamy without being heavy – roasted red peppers add depth and balance
- Family-friendly with just a hint of heat
- Perfect for weeknights or entertaining
- Uses simple ingredients you likely already have
You can find more dinner inspiration for Ground Beef Recipes or on my Soup and Stew Recipes pages too.
Ingredients You’ll Need
- 1 package spaghetti
- 1 jar roasted red peppers, drained
- 1 package cream cheese (8 oz), softened
- ½ cup chicken broth
- 5 garlic cloves, chopped
- ½ teaspoon red pepper flakes
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish
How to Make Roasted Red Pepper Chicken Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and set aside.
2. Make the Creamy Red Pepper Sauce
In a food processor, combine:
- roasted red peppers
- cream cheese
- chicken broth
- garlic
- red pepper flakes
Blend until completely smooth and creamy.
3. Cook the Chicken
Heat a large skillet over medium heat. Add a drizzle of oil, then cook the chicken pieces with:
- Italian seasoning
- salt and pepper
Cook until browned and fully cooked through.
4. Combine Everything
Pour the roasted red pepper sauce into the skillet with the chicken. Stir and let it warm through for 2–3 minutes.
Add the cooked spaghetti and toss everything together until well coated.
5. Finish and Serve
Top with fresh basil and an extra sprinkle of black pepper. Serve warm.
Tips for the Best Creamy Red Pepper Pasta
- Blend the sauce until silky smooth for the best texture
- Add a splash of pasta water if the sauce gets too thick
- Use chicken thighs for more flavor and tenderness
- Don’t skip the garlic—it builds the base of the sauce
- Adjust red pepper flakes to control heat
Variations and Add-Ins
- Add spinach or kale for a veggie boost
- Stir in parmesan cheese for extra richness
- Swap spaghetti for penne or fettuccine
- Use grilled chicken for a smoky flavor
- Add sautéed mushrooms or onions
Creamy Roasted Red Pepper Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
Description
This creamy roasted red pepper chicken pasta is an easy, flavor-packed dinner made with tender chicken, garlic, and a smooth blended red pepper cream sauce tossed with spaghetti.
Ingredients
- 1 package spaghetti
- 1 jar roasted red peppers, drained
- 8 oz cream cheese, softened
- ½ cup chicken broth
- 5 garlic cloves, chopped
- ½ teaspoon red pepper flakes
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish
- Grated parmesan cheese, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside.
- In a food processor, combine roasted red peppers, cream cheese, chicken broth, garlic, and red pepper flakes. Blend until smooth and creamy.
- Heat a large skillet over medium heat with a drizzle of oil. Add chicken pieces and season with Italian seasoning, salt, and pepper. Cook until browned and fully cooked through.
- Pour the roasted red pepper sauce into the skillet with the chicken. Stir and let simmer for 2–3 minutes until heated through.
- Add the cooked spaghetti and toss until everything is evenly coated in the creamy sauce.
- Garnish with fresh basil and grated parmesan before serving.
Notes
- Add a splash of pasta water if the sauce gets too thick
- Adjust red pepper flakes to control heat
- Chicken thighs stay more tender and flavorful than breast
- You can add spinach or mushrooms for extra veggies
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Category: Dinner, DINNER | PASTA
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Frequently Asked Questions
Can I make this ahead of time?
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or milk to loosen the sauce.
Can I freeze roasted red pepper pasta?
The sauce freezes well, but the pasta texture is best fresh. Freeze just the sauce for best results.
Is this spicy?
It has a mild kick. You can reduce or omit the red pepper flakes if preferred.
Final Thoughts
This creamy roasted red pepper chicken pasta is the kind of meal that feels cozy, flavorful, and just a little elevated—without any extra effort. It’s perfect for busy nights, but also special enough to serve when you want something a little different.
Once you try it, it’ll quickly become one of your go-to easy chicken pasta recipes.
