This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
This Creamy Chicken and Roasted Red Pepper Pasta recipe seriously tastes like something you would order at an Italian restaurant. With creamy pasta loaded with red peppers, mozzarella cheese, and topped with grilled chicken, it’s as hearty as it is delicious.
My whole family absolutely loved it (which is always a win!), but I loved it because it was ready in less than 25 minutes. The whole recipe comes together while your pasta boils.
It’s a great recipe for using leftover grilled chicken, rotisserie chicken, or when we’re really in a pinch, we use the frozen, pre-cooked chicken and heat it in the microwave before throwing it in the recipe.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
Red peppers – jarred vs homemade
This recipe calls for 12 ounces of roasted red peppers. We almost always used jarred mostly just because of how easy it is (you can see our favorite below), but you can use homemade roasted red peppers.
If you don’t know how to make your own roasted red peppers, remove the seeds and membranes. Broil on a baking sheet, rotating until all the sides are charred. Remove from the oven and cover with plastic wrap until cool, then peel off the skins and slice.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make creamy chicken and roasted red pepper pasta:
Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn’t boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley or basil when serving.
We love to serve our pasta in these perfect pasta bowls.
More quick pasta recipes:
- Spinach and Tomato Tortellini
- 5-ingredient Ravioli Pasta
- Creamy Pesto Gnocchi
- Skinny Chicken Alfredo
- White Cheddar Shells and Cheese
- Copycat Bucca Di Beppo Spicy Chicken Rigatoni
Serves: 5
Creamy Chicken and Roasted Red Pepper Pasta Recipe
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
PrintPin
Ingredients
- 16 ounces bow tie pasta
- 4 Tablespoons butter
- 1 onion diced
- 3 cloves garlic minced
- 1 cup half and half slightly warmed
- 1 cup chicken broth
- 1 teaspoon seasoning salt
- 1 cup shredded Mozzarella cheese
- 3 boneless, skinless chicken breasts cooked and cubed
- 1 (12 ounce) jar roasted red peppers (sliced)
- 1 Tablespoon chopped parsley optional topping
Instructions
Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
Add chopped parsley before serving.
Notes
This recipe calls for 12 ounces of roasted red peppers. We almost always used jarred mostly just because of how easy it is (you can see our favorite below), but you can use homemade roasted red peppers.
Nutrition
Calories: 651 kcal · Carbohydrates: 76 g · Protein: 34 g · Fat: 23 g · Saturated Fat: 13 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 103 mg · Sodium: 1895 mg · Potassium: 717 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 1046 IU · Vitamin C: 39 mg · Calcium: 229 mg · Iron: 2 mg
Equipment
Large Skillet
Wooden Spoon
Recipe Details
Course: Main Course
Cuisine: American, Italian
Adapted from Eat At Home.
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See how to make another quick and easy pasta dish below:
Join The Discussion
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Amanda says:
This looks divine! Pinning it and making it soon!!
Amanda -
Jenn says:
I love roasted red peppers!
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Michelle @ Loving Every Second says:
This looks SO yummy!!! Thanks for sharing :)
Michelle
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June Scott says:
This sounds yummy, Camille! We love roasted red peppers at our house and use them quite a bit. Definitely trying this! Thanks!
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Jane says:
I'm getting pretty hungry, it's almost dinner time here. And, I think I just found what I'm making! Yum!
Stopping by from Think Pink Sundays!
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Maggie says:
Im so glad I found your blog. This pasta dish looks so delish.
Would luv for my readers to see this awesome idea, will you please join our weekly party -
Lindsay says:
Looks very tasty! I love creamy pastas! Thanks for sharing this & all the other fun things @ Show & Share. I love your support, you gals are so sweet!
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Just Sherry says:
I made this for dinner tonight. It was ok as is. Next time I will add a second jar of peppers, a 1/2 tsp of black pepper, and use 1/2 Cup of mozzarella and a 1/2 C of parmesan instead of 1 cup of mozzarella.
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Kelly says:
I'm trying this tonight and I'm not even a cook-EVER! I'm very excited. Looks delicious. Thanks Sisters!!!!
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Erin says:
Tried this last night and made a few changes based on what I had and it was great! I pureed 1 1/2 roasted red peppers (I roast mine on the stove) and added the puree to the sauce before adding the pasta. Then I added another 1 1/2 roasted red peppers chopped. I didn't have any seasoned salt so I just used kosher salt, ground black pepper and sweet paprika. I only had 1/2 cup fat free shredded moz which doesn't melt very well so I used that and another half cup of shredded 6 cheese italian blend. All that with some crispy browned skillet chicken with a tiny bit of chipotle powder - YUM!
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Anna (Hiebert) Berg says:
Sounds yummy! I think this might be supper tonight with a tossed salad and garlic bread! Thanks for sharing!
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KH218 says:
I made this tonight for dinner and the sauce never really thickened up and seemed to be a little oily. Did I do something wrong? Otherwise, pretty good!
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Camille says:
Sorry that it never thickened up for you! I haven't had that problem. I would suggest just cooking it a little big longer at a low temperature and see if it thickens up? And as far as it being oily, I don't know why! Sorry about that!
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Beth says:
MIne didn't thicken either, but when I added a slurry of cornstarch and some of the liquid it turned out perfect.
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Jennie Himes says:
Any suggestions on what to use instead of half and half to make it a little healthier?
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Six Sisters says:
I googled this for you and there were a few helpful ideas -
one is regular milk can be substituted but the dish will not be as rich. Another is for one cup of half and half use 7/8 cups of milk and 7/8 Tablespoon melted butter (cooled). Can also used canned evaporated milk. A recipe calling for half and half requires the additional butter fat content it has over milk. So, even if you use canned evaporated milk as a substitute you will need to increase the butter fat by adding butter. Mix about 1 tablespoon melted and cooled butter into each cup of milk used. You still won't get the exact result called for in the recipe but hopefully it will pass.Good luck with your healthier version of this recipe! :)
-The Six Sisters -
Jennie Himes says:
Awesome thank you so much! I can't wait to try it.
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Jaime says:
I made this tonight and had the same problem. It never thickened up! The taste was great, but it was more like soup! :(
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Crystal says:
I made this tonight and it was AWESOME. Even my kids were saying "YUM" while eating it. Great recipe!!
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Jaime says:
I just made this and it never thickened up. Good flavor, but very soupy.
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Llama lover says:
How many does this dish serve? Thanks!
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Llama lover says:
Whoops! I just saw the number at the top! I am so sorry!
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Mari says:
I've been making this for probably 8 or 9 years. So delicious, it's a bad thing too because I don't usually want to finish the entire pot but this 😋. I also skip the mix of seasonings and chicken broth I just use chicken bouillon powder on any recipe calling for broth. It brings all the seasonings. The roasted red pepper is a must.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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