Creamy Roasted Red Pepper Chicken Pasta

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1¼ lb boneless skinless chicken breasts
• 12 oz penne or rigatoni pasta
• 12 oz jar jarred roasted red peppers, drained
• ¾ cup heavy cream
• 1 cup chicken broth
• 4 garlic cloves
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1½ tsp Italian seasoning
• ½ tsp red pepper flakes
• ¾ cup grated Parmesan cheese
• ½ cup fresh basil leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 cups baby spinach

Instructions

1. 1Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 1 minute less than package directions. Reserve pasta water, then drain.
2. 2While the water heats, pat the chicken dry and cut into 1-inch bite-size pieces. Season with salt, black pepper, and Italian seasoning.
3. 3Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook undisturbed 3 minutes to brown, then stir and cook until just cooked through, another 3–4 minutes. Transfer to a plate.
4. 4Reduce heat to medium. Add the diced onion and cook until translucent, 3–4 minutes. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant.
5. 5Add the drained roasted red peppers, remaining Italian seasoning, chicken broth, and heavy cream. Bring to a simmer and cook 3 minutes. Carefully transfer the mixture to a blender (or use an immersion blender) and blend until completely smooth and vibrant orange-red.
6. 6Return the sauce to the skillet over medium-low heat. Stir in the Parmesan until melted and silky. If the sauce is too thick, loosen with splashes of reserved pasta water.
7. 7Add the drained pasta, cooked chicken, and baby spinach. Toss gently for 2–3 minutes until the spinach wilts and everything is coated and hot. Taste and adjust salt.
8. 8Tear the fresh basil over the top, give one final toss, and serve immediately in warm bowls with extra Parmesan if desired.