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This simple One Pot Creamy Roasted Red Pepper Chicken Pasta is a summer go-to dinner. Quick, easy, hearty, and so delicious! Pan-seared Italian seasoned chicken in a creamy roasted red pepper, tomato, and basil sauce. Then cooked together with pasta for a quick dinner made in one pot. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fun to serve to friends on a summer night get-together.
And we are finally back with a new recipe! I wasn’t intending to go so long without sharing something completely new. But with the weekend, and then the 4th on Monday, it just worked out that way.
But I’m so excited to be back in the kitchen and cooking summery pasta! I actually made this a couple of weeks ago, before all of my travel, and I’ve been obsessed with it ever since. This pasta has to be hands down one of my favorites of the summer.
If any of you have the HBH Every Day Cookbook, you may recognize the red pepper sauce from the pizza Diavola recipe (my favorite pizza in the book). I took that sauce and added some fresh cherry tomatoes to the mix. I then tossed the sauce with Italian seared chicken, pasta, and freshly grated manchego cheese.
It took me only minutes to make since I already had a batch of the sauce in the fridge. And turned out so delicious. My family ended up loving it so much that they actually requested I make it again! When you cook as much as I do, that’s rare.
It’s safe to say, we all really love this one.
Here are all the details, hint it’s easy!
For the sauce, everything is blended up in a food processor. Roasted red peppers, toasted walnuts (any nut works though), cherry tomatoes, garlic, parsley, olive oil, a splash of vinegar, smoked paprika, and a touch of cayenne.
It’s a heavily Spanish-inspired sauce and it is heavenly. The only thing different about this sauce versus the one in the cookbook is the cherry tomatoes. Since it’s summer, I wanted to use fresh tomatoes in place of tomato paste. Perfect decision!
Once the sauce is blended together, cook the chicken up in a nice big pot.
While I’m cooking the chicken, I season it with a homemade Italian seasoning blend…dried basil, oregano, thyme, rosemary, and sage. I then add smoked paprika and chili flakes. It’s a delicious mix and makes the chicken very flavorful.
Oh, and I add some parmesan too!
Once the chicken is cooked, pull it out and pour in the water for the pasta. Cook the pasta right in the same pot. Do not drain the water. Then add the red pepper sauce, manchego cheese, and lots of fresh basil.
Toss it until the sauce gets very creamy and warm, then slide the chicken right back in.
I love to top the pasta with fresh arugula, basil, and a bit more cheese.
It’s everything you’d expect out of a multi-step recipe, but all made in way less than an hour – and in one pot too. Simple, simple – just what we love!
You can serve this Roasted Red Pepper Chicken Pasta up on busy weeknights, but it’s equally great to serve to friends and family. We’ve enjoyed this a couple of times already this summer! Perfect with a glass of wine or a fun mocktail on a nice summer night.
Looking for summer pasta recipes? Here are a few ideas:
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Simplest Zucchini Parmesan Pasta
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Lastly, if you make this One Pot Creamy Roasted Red Pepper Chicken Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Creamy Roasted Red Pepper Chicken Pasta
Servings: 6
Calories Per Serving: 590 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 jar (12-ounce) roasted red peppers drained
- 1/2 cup toasted walnuts
- 1/2 cup cherry tomatoes
- 2 cloves garlic, smashed
- 2 tablespoons fresh parsley
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fruity champagne or wine vinegar
- 2 teaspoons honey
- 2 teaspoons smoked paprika
- 1/2-1 teaspoon cayenne pepper
- 1 pound boneless chicken, cubed
- 3 teaspoons Italian seasoning (see note)
- red pepper flakes
- 1 cup grated manchego cheese (or parmesan)
- 1 pound short cut pasta
- 1 cup fresh basil, chopped
- 1 cup arugula
Instructions
- 1. To make the red pepper sauce. In a blender or food processor, combine the red peppers, walnuts, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 teaspoon paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute. 2. Set a large pot or skillet with sides over medium-high heat. Add the chicken, Italian seasoning, 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup manchego, cook another minute, then remove the chicken from the pot.3. To the same pot, pour in 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook. 4. Stir in the roasted red pepper sauce (you may not need it all), manchego, and basil. Toss until very creamy and heated through. Slide in the chicken and any juices left on the plate.5. Serve the pasta topped with fresh manchego and arugula. Enjoy!
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
White wine vinegar or red wine vinegar?
Hi Ailina,
You will want to use white wine vinegar. I hope you love this recipe! xT
Love this recipe. I’ve made it multiple times and everyone in my family enjoys it. I usually make the sauce over the weekend and freeze it so it’s ready to whip up during the week.
I saw a comment asking about red wine vinegar or white wine vinegar. In the ingredients list the link takes you to red wine vinegar. Is that right? Or should it be white wine vinegar.
Hey Emily,
Happy Sunday! Thanks so much for making this recipe so often and your feedback, love to hear that it is always enjoyed! Weird, sorry I don’t know why it is linking to red wine vinegar, but I like to use white wine vinegar for this recipe. Xx
Can you sub cashews for the walnuts??
Hi there! I haven’t ever tried that before so I can’t say for sure! So sorry! xT
Wondering if there is a nut free substitute? 😅 It looks amazing but walnuts and nuts = death.
Hi there! Oh no I’m so sorry about that! I haven’t ever tried this without the nuts so I can’t say for sure! xT
OK, YUM! This was fabulous. The sauce reminds me very much of a Romesco sauce, which I absolutely love. I used Mezzi Rigatoni, and it was the perfect pasta to latch onto all that delicious sauce! I did need to add a bit more water to cook the pasta, but even with the additi0n, almost all of it boiled off. So there was still no need to drain it, which was great. Just a little bit of hit from the cayenne makes this dish perfection.
Hey Rachel,
Wonderful!! So glad to hear that you enjoyed this pasta, it’s a family fave for us:) Thanks for giving it a try! xT
So good and easy! I added 2/3 C of whipped cottage cheese to the sauce for some added protein and it was a perfect. Thank you.
Thank you sooo much for giving the recipe a try! I am so glad you enjoyed it! xT
The best pasta sauce
Thank you!!
I made this last night and it was delicious!!!! Instead of chicken I used eggplant and quartered home-made meatballs. I left out the manchego b/c i had none, but I topped with a spice/parm cheese mix. Next time I might top with Feta and chopped Kalamata to lean Greek. The red pepper sauce was fabulous!!! Thanks!!!!
Hey! So happy to hear this recipe was enjoyed! Thanks for giving it a try! xT
Would this recipe work well if I double it and would it fit doubled on a 12 inch pan
Hi Ana,
Yes, you could definitely double this, I would just be sure to use a large enough pot! Please let me know if you have any other questions, I hope you love this recipe! xx
Loved this! Super easy to make and will become a family staple!
Hi Breanna,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
Made this for dinner tonight and it was so good! Thanks Tieghan!
Hi Marissa,
Wonderful!! I’m so glad to hear that this recipe was a winner, I appreciate you making it and your comment! xx
I’m a little confused about the incorporation of cheese here. It says 1/4 cup goes in the pan with the chicken, but then the chicken is removed and water/pasta is added. Is the cheese supposed to melt into the pasta water? Is the rest of the 3/4 cup all meant for the garnish at the end?
Hi Meg,
The 1/4 cup of manchego is going to melt onto the chicken, so you’ll just remove all of that from the pot, it should be empty before you start step 3. You’ll add the remaining 3/4 cup in step 4 and then you can garnish with more if you like:) I hope that helps! Let me know if you have any other questions! xT
It looks like you cook the chicken and herbs in a dry skillet. Don’t you use a little oil or other liquid with that?
Hi Chuck,
You can add a little oil if needed:)
Hi wondering if this dish will work with gluten free pasta?
Yes, that should work fine! 🙂