Ingredients
Scale
- 12 ounces of penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon dried Italian seasoning
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
If you’re out of Parmesan, feel free to substitute with Pecorino Romano or even a good aged cheddar. And if fresh basil isn’t handy, a sprinkle of dried basil will do in a pinch.
Instructions
- Start by cooking the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Sauté until the chicken is golden brown and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the roasted red peppers and garlic. Cook for about 2 minutes until fragrant.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Let it simmer gently for 5 minutes until the sauce starts to thicken.
- Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
- Return the chicken to the skillet and add the drained pasta. Toss everything together until the pasta is well coated with the sauce.
- Serve hot, garnished with fresh basil leaves. Enjoy the warm, comforting flavors of your Roasted Red Pepper Chicken Pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Red Pepper Chicken Pasta, recipe, cooking, food
