Creamy Roasted Red Pepper Chicken Pasta
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.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner, DINNER | PASTA
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
Scale
- 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