Roasted Pepper Chicken Penne

Food, folks, food! Let me introduce you to my secret weapon for those nights when you want something easy, special, and drool-worthy — Roasted Pepper Chicken Penne. I mean, who doesn’t love pasta? This one has all the good stuff: juicy chicken, fire-roasted peppers, and a creamy sauce that makes you go back for seconds (or thirds, not judging).

Okay, I’ll spill the beans. This recipe is my family’s comfort food. I remember that one Thursday night, my husband circled the kitchen like a shark, sniffing out what’s for dinner. When he saw the colorful mix of peppers and juicy pasta, his eyes got that twinkle. Now, it’s a must-have in our meal rotation, especially during movie night with the kids.

Why You’ll Love This Roasted Pepper Chicken Penne

– Pasta that’s like a warm hug on a bad day.
– That roasted pepper flavor hits different — trust me.
– Chicken so tender you’ll wonder if you suddenly became a pro chef overnight (spoiler: you’re awesome!).

How to Make It

Alright, here we go. First, get your skillet out and toss in some oil. Don’t ask me how much — just pour until it feels right. Heat it up and throw in the chicken chunks, letting them get all golden and lovely. Now, dump in those roasted peppers. They’ll start mingling with the chicken and create this smell that should be bottled up as a candle scent. Mix in the cream and cheese — yeah, the gooey stuff that dreams are made of. Give it all a good stir. Meanwhile, your pasta should be dancing in boiling water ‘til it’s al dente. Drain (don’t forget or you’ll have mush), and stir that into your saucy mix. Taste and chuckle with joy because you just made dinner magic.

Ingredient Notes

– Chicken: If you overcook it, you’ll wonder if you’re wrestling with a sneaker. Keep it juicy!
– Roasted Peppers: These are the rockstars. Don’t skip or your dish will feel like a concert without the main act.
– Cream: Make sure not to boil like the first time I made this — ended up with a weirdly thick soup. Eek.

Recipe Steps:
1. Heat oil in a skillet, cook chicken till golden.
2. Add roasted peppers and stir.
3. Mix in cream and cheese for that creamy goodness.
4. Cook pasta, drain, and mix into delicious sauce.
5. Taste, adjust, and dig in!

What to Serve It With

Goes down a treat with a crispy green salad and maybe some crusty garlic bread if you’re feeling the carb love.

Tips & Mistakes

Remember that cream doesn’t like boiling, and refrigeration isn’t great friends with this dish. Microwave it lightly if you must reheat. Also, if you’re in a pinch and run out of peppers (happens to the best of us), just toss in some sun-dried tomatoes. Your fam might not even notice.

Storage Tips

Chuck leftovers in an airtight container, fridge ‘em up. They’ll keep for a couple of days. Cold pasta breakfast? Hey, we’ve all been there. Kinda not bad either.

Variations and Substitutions

Got no chicken? Use turkey or go veg with mushrooms. Out of cream? Try full-fat milk and pray. Roasted peppers missing? Don’t panic — fresh ones work too. You get the idea. Raid your fridge like a boss and make it work.

Frequently Asked Questions

Roasted Pepper Chicken Penne

This roasted pepper chicken penne is a delicious, creamy pasta dish perfect for a weeknight meal. Tender chicken and sweet roasted peppers come together with a rich sauce to create comfort food at its finest.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb chicken breast
• ▢ 12 oz penne pasta
• ▢ 1 cup roasted red peppers sliced
• ▢ 2 tbsp olive oil
• ▢ 1 cup heavy cream
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 3 cloves garlic minced
• ▢ 1 tsp dried oregano
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ to taste salt and black pepper

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente, then drain and set aside.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and oregano. Cook chicken until browned and cooked through, about 6-7 minutes per side. Remove from skillet and let rest, then slice into strips.
• In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add roasted red peppers and cook for 2 minutes.
• Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until sauce is smooth and creamy. Add crushed red pepper flakes and season with salt and pepper to taste.
• Add cooked penne and sliced chicken to the sauce. Toss to coat evenly and heat through for 2-3 minutes.
• Serve hot, garnished with extra Parmesan cheese if desired.

Notes

This dish can be paired nicely with a side salad or garlic bread for a complete dinner.