There’s something incredibly satisfying about transforming simple ingredients into a restaurant-worthy dish right in your own kitchen. Imagine the vibrant color of roasted red peppers blending harmoniously with creamy coconut milk to create a velvety sauce that envelops pasta and tender chicken thighs. I discovered this Roasted Red Pepper Pasta and Chicken recipe during one of my weeknight cooking experiments, and it quickly became a favorite among family and friends.
As the air fills with the enticing aroma of sautéed garlic and spices, I can’t help but feel a sense of joy knowing that a delicious, homemade meal is just minutes away. This dish not only bursts with flavor but also offers versatility, allowing you to swap in your preferred pasta and add extra veggies to suit your taste. Ditching the fast food mentality, I’ve found that meals like this remind me of the love that goes into cooking fresh, wholesome food. Trust me, this Roasted Red Pepper Pasta with Chicken is a delightful choice that will bring warmth and comfort to your dining table any night of the week!
Why is Roasted Red Pepper Pasta and Chicken a Must-Try?
Bold flavors: The vibrant roasted red peppers mixed with creamy coconut milk create a sauce that will tantalize your taste buds like no other.
Family-friendly: This dish is a hit with both kids and adults, making it perfect for family dinners.
Quick and easy: With simple ingredients and straightforward cooking steps, you can whip up this meal in no time at all!
Versatile options: Feel free to swap pasta styles or toss in your favorite vegetables for customization.
Comforting yet sophisticated: Enjoy the warm, comforting qualities of home-cooked meals with a touch of gourmet flair.
Ditch the fast food: Satisfy your cravings for convenience by preparing this delicious dish in your own kitchen!
Roasted Red Pepper Pasta and Chicken Ingredients
For the Pasta
• 1 lb pasta of choice – Feel free to use your favorite type, from penne to spaghetti, for the best textures.
For the Chicken
• 4 – 6 boneless, skinless chicken thighs – Thighs are juicy and perfect for soaking up the flavorful sauce.
• 1/2 tsp garlic powder – Adds an extra layer of flavor without the hassle of fresh garlic.
• 1/2 tsp paprika – Provides warmth and a subtle smokiness to enhance the dish.
For the Sauce
• 1 jar roasted red peppers (16 oz), drained and rinsed – The star of the show, delivering a sweet and vibrant flavor.
• 1 cup full-fat coconut milk – Creates a creamy texture; you can substitute with regular milk for a lighter option.
• 1 cup pasta water – Helps to adjust the sauce consistency for a perfect coating.
• 1 tbsp tomato paste – Intensifies the tomato flavor, adding depth to your sauce.
• 1/2 tsp salt, plus more to taste – Essential for bringing out all the delicious flavors.
• 1/2 tsp black pepper – Adds a subtle kick for seasoning.
• 1/2 tsp red pepper flakes, optional – For those who enjoy a bit of heat!
• 1 tsp sugar, optional – A little sweetness can balance the acidity of the peppers.
For the Veggies
• 2 cups baby spinach – Provides freshness and a pop of color; you can easily swap for kale or other greens.
• 1/2 yellow onion, diced – A must for that aromatic base; sweet onions work wonders here.
• 2 cloves garlic, minced – Fresh garlic amplifies the richness of the dish; don’t skip it if you can help it!
• 4 – 5 basil leaves, chopped – Fresh basil adds a fragrant finish that’s simply delightful.
With these quality fruits and veggies, you’ll create an unforgettable Roasted Red Pepper Pasta with Chicken that your family will crave time and again!
How to Make Roasted Red Pepper Pasta and Chicken
-
Boil the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions, usually about 8-10 minutes, until al dente. Reserve 1 cup of pasta water, then drain and set aside.
-
Blend the Sauce: In a blender, combine the drained roasted red peppers, coconut milk, pasta water, tomato paste, and spices. Blend until smooth and creamy. If desired, leave out the sugar for now; you can add it later if needed.
-
Season the Chicken: Season the chicken thighs with salt, pepper, paprika, and garlic powder generously. Heat a large skillet over medium heat and drizzle it with olive oil.
-
Cook the Chicken: Place the chicken in the skillet and cook for about 4-5 minutes per side, or until they’re golden brown and cooked through. Remove the chicken from the pan and let it rest while you prepare the sauce.
-
Sauté the Onions and Garlic: In the same skillet, add the diced onion. Sauté for about 3-4 minutes until softened. Deglaze the pan by adding 2 tablespoons of water if necessary. Then, add in the minced garlic and cook for another 2 minutes, until fragrant.
-
Simmer the Sauce: Pour the blended sauce into the skillet, along with the chopped basil. Let it simmer on low heat for a couple of minutes. Taste and adjust the seasoning, if desired, adding the 1 tsp of sugar if you want a bit of sweetness.
-
Combine and Toss: Once the sauce is seasoned to your liking, mix in the cooked pasta and baby spinach. Toss everything together until the spinach wilts and is combined with the sauce.
-
Add the Chicken: Dice the cooked chicken and fold it into the pasta mixture, making sure every bite is deliciously coated.
-
Garnish: When serving, garnish with extra basil leaves for a fresh touch.
Optional: Drizzle with a bit of olive oil prior to serving for added richness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roasted Red Pepper Pasta and Chicken
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if necessary to loosen the sauce.
Freezer: Freeze the pasta (without chicken) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Chicken Storage: If freezing with chicken, separate the protein and pasta for optimal texture. Cool completely, then wrap tightly before freezing.
Reheating Advice: When ready to enjoy, reheat on low heat, stirring frequently, to ensure even heat distribution without drying out the roasted red pepper pasta and chicken.
Roasted Red Pepper Pasta and Chicken Variations
Get ready to personalize your dish with these fun takes on a classic recipe!
-
Whole Wheat Pasta: Swap regular pasta for whole wheat for added fiber and a nutty flavor that’s just as delicious.
-
Zoodles: For a lighter twist, spiralize zucchini into noodles, sauté briefly, and mix with the sauce for a fresh taste.
-
Vegan Option: Replace chicken with chickpeas or grilled tofu, and use almond or soy milk instead of coconut for a creamy texture.
-
Spicy Kick: Add extra red pepper flakes or a dash of hot sauce to the sauce for those who love a fiery flavor.
-
Extra Veggies: Toss in additional vegetables like bell peppers, mushrooms, or broccoli while sautéing for even more nutrients and color.
-
Herb Infusion: Experiment with different herbs, such as oregano or thyme, to add a unique twist to the sauce’s flavor profile.
-
Creamy Alternative: For a richer sauce, blend in a splash of cashew cream or a dollop of cream cheese for added indulgence.
-
Lemon Zest: A sprinkle of fresh lemon zest just before serving elevates the dish with a refreshing zing that brightens the flavors.
Expert Tips for Roasted Red Pepper Pasta and Chicken
-
Perfect Pasta Cooking: Always salt your boiling water generously; it’s crucial for flavor and prevents the pasta from becoming bland.
-
Chicken Secrets: Don’t overcrowd the skillet when cooking chicken; this ensures it browns properly rather than steams.
-
Sauce Consistency: If the roasted red pepper sauce is too thick, gradually add reserved pasta water until you reach your desired creaminess.
-
Taste Test: Remember to taste your sauce before serving! Adjust seasoning by adding a pinch of salt or sugar to balance flavors in your roasted red pepper pasta and chicken.
-
Veggie Boost: Feel free to sneak in more vegetables, like cherry tomatoes or zucchini, during the sauté step for added nutrition and flavor without losing the essence of the dish.
Make Ahead Options
These Roasted Red Pepper Pasta and Chicken are perfect for busy weeknights when you need a homemade touch without the fuss! You can prep the sauce and chicken up to 3 days in advance. Simply blend the roasted red peppers, coconut milk, pasta water, and spices, then store it in an airtight container in the refrigerator. For the chicken, season and cook it beforehand, letting it cool before refrigerating. When you’re ready to enjoy the dish, just reheat the sauce gently, cook your pasta according to package instructions, incorporate the spinach, and mix in the diced chicken. This method ensures your meal is just as delightful and time-saving, allowing you to savor a cozy dinner any night!
What to Serve with Roasted Red Pepper Pasta and Chicken?
Transport your taste buds to new heights with delightful accompaniments that beautifully elevate your homemade masterpiece.
-
Garlic Bread: Perfectly crusty and buttery, it’s the ideal vehicle for scooping up every drop of that creamy roasted red pepper sauce.
-
Fresh Garden Salad: A light mix of greens with a zesty vinaigrette adds a refreshing crunch, perfectly balancing the rich flavors of the pasta.
-
Grilled Vegetables: Charred zucchini, bell peppers, and asparagus add vibrant color and smoky taste, making your meal both visually stunning and nutritious.
-
Parmesan Cheese: A sprinkle of freshly grated cheese brings a nutty depth to each bite, enhancing the taste of the roasted red pepper pasta without overpowering it.
-
Roasted Potatoes: Crispy on the outside and tender inside, these golden bites provide a hearty side dish that complements the savory and creamy elements of the pasta.
-
Sparkling Lemonade: The bright, fizzy drink cuts through the creaminess of the dish, refreshing your palate with every sip.
-
Chocolate Mousse: For dessert, indulge in a silky chocolate mousse that offers a luxurious finish to your comforting meal, leaving everyone with a sweet smile.
Roasted Red Pepper Pasta and Chicken Recipe FAQs
How do I choose ripe ingredients for this recipe?
Absolutely! When selecting roasted red peppers, look for jars packed in water or oil with vibrant colors and no dark spots or blemishes on the skin. For the chicken, choose thighs that are plump and have a pink hue, ensuring they’ll remain juicy once cooked.
How should I store leftovers?
After enjoying your delightful meal, store any leftover Roasted Red Pepper Pasta and Chicken in an airtight container in the fridge for up to 3 days. When reheating, gently warm it in a skillet over medium heat, adding a splash of water to help revive the sauce’s creaminess.
Can I freeze Roasted Red Pepper Pasta and Chicken?
Yes! To freeze, first separate the pasta from the chicken for optimal texture. Store in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat on the stovetop, stirring frequently until hot.
What if my sauce is too thick or too thin?
The more the merrier! If your sauce is too thick, gradually stir in small amounts of reserved pasta water until it reaches your desired consistency. If it’s too thin, continue simmering it on low heat to let it reduce and thicken.
Are there any allergy considerations with this recipe?
Definitely! This dish contains chicken and potentially allergens, such as coconut milk. If you or your guests have allergies, consider using regular milk or a nut milk substitute. Always check the labels of store-bought ingredients, especially the roasted red peppers, as they may contain preservatives or allergens.
How can I add more veggies to this dish?
Fantastic idea! You can incorporate vegetables like kale, zucchini, or cherry tomatoes during the sauté step with the onions and garlic. Simply chop them up and cook until tender, adding nutritional value and a pop of color to your Roasted Red Pepper Pasta and Chicken.
Creamy Roasted Red Pepper Pasta and Chicken You’ll Crave
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook your pasta according to package instructions, usually about 8-10 minutes, until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a blender, combine the drained roasted red peppers, coconut milk, pasta water, tomato paste, and spices. Blend until smooth and creamy.
- Season the chicken thighs with salt, pepper, paprika, and garlic powder generously. Heat a large skillet over medium heat and drizzle with olive oil.
- Place the chicken in the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove and let rest.
- In the same skillet, add the diced onion. Sauté for about 3-4 minutes until softened. Add in the minced garlic and cook for another 2 minutes.
- Pour the blended sauce into the skillet, along with the chopped basil. Let it simmer on low heat for a couple of minutes.
- Once the sauce is seasoned to your liking, mix in the cooked pasta and baby spinach. Toss everything together until the spinach wilts.
- Dice the cooked chicken and fold it into the pasta mixture, making sure every bite is deliciously coated.
- When serving, garnish with extra basil leaves for a fresh touch.