Easy Roasted Pepper Chicken Penne

There are a few ways to do a cozy pasta night, and then there’s this: saucy, smoky, roasted pepper chicken penne that basically tastes like a restaurant decided to come over in sweatpants. Chicken gets a quick sear, roasted red peppers turn into a velvety, sunset-colored sauce, and penne shows up like the best friend who knows how to hold onto all that goodness. It’s creamy without being heavy, a little garlicky, and pops with sweet pepper and a teeny kick if you want it.

My husband does that thing where he wanders into the kitchen, “just to see what you’re making,” and then steals chicken right out of the pan. Our little family eats this on the couch with bowls way too full, and there’s always that dramatic pause at the first bite—like, wow, okay, we did something here. This recipe slid into our weeknight rotation after a chaotic Tuesday when I blended jarred roasted peppers with a splash of cream because we were out of tomatoes. Happy accident. Now it’s “pepper pasta night,” and no one is mad about it.

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I tried blending the peppers straight from the jar once and forgot to drain them—hello, watery sauce. We rescued it with a little simmer time and a shower of cheese, which honestly made me feel like a food wizard. Another time I swapped chicken thighs for breasts and the flavor was deeper and juicier, so if you’re team thigh, you’ll be happy. I’ve also tossed in a handful of spinach right at the end; it melts into the sauce like it always wanted to be there. Oh, and if you toast your garlic too long (been there), just start fresh—burnt garlic turns the whole thing bitter in a heartbeat.

Shopping Tips

– Protein: Chicken thighs stay tender and forgiving; breasts work too if you don’t overcook. Look for minimal added solutions on the label.
– Canned Goods: Grab jarred roasted red peppers packed in water or mild brine; drain and pat dry so the sauce stays silky, not thin.
– Grains/Pasta: Bronze-cut penne clings to sauce better. If going gluten-free, pick a sturdy corn-rice blend that won’t collapse.
– Dairy: Heavy cream gives a lush finish; half-and-half works if you simmer gently. Dairy-free? Coconut milk or cashew cream plays nice with peppers.
– Cheese: Real Parmesan or Pecorino (not the green can) melts smoothly and brings salty-savory magic.
– Fresh Herbs: Basil makes it sweet and summery; parsley is a clean, peppery fallback. Buy small bunches and store stems in a jar of water in the fridge.

Prep Ahead Ideas

– Marinate the chicken with olive oil, garlic, and spices earlier in the day so it basically seasons itself while you live your life.
– Blend the roasted pepper sauce ahead and keep it in a jar. It thickens slightly and gets even better overnight.
– Grate the cheese and chop herbs—stash in separate containers so you can be that person who “just throws dinner together.”
– On a busy night: boil pasta while the chicken sears, then marry it all in the pan with a splash of pasta water. Dinner lands fast without looking like it.

✔Time-Saving Tricks

– Use jarred roasted peppers—no shame, all flavor. If you have time to roast your own, cool, but not required.
– Rotisserie chicken shortcut: shred and warm it in the sauce so you skip cooking raw protein.
– Blend the sauce in a measuring cup with an immersion blender—less to wash.
– Salt your pasta water like the sea once, not timidly three times.
– Don’t rush the final simmer—give the sauce a minute to cling. That patience equals restaurant sheen.

✔Common Mistakes

– Overcooking the pasta until it’s sleepy and soft. Pull it just shy of done and finish in the sauce—boom, perfect bite.
– Scorching the garlic. If it goes past golden, toss it and start over. Bitter garlic will boss the whole dish around.
– Watery sauce from peppers straight out of the jar. Drain and pat dry; if you forget, simmer it down and add a bit more cheese.
– Split sauce from boiling cream too hard. Keep the heat friendly and it’ll stay silky.
– Bland city. Taste and season after you add pasta water and cheese—pepper sauces love a final pinch of salt and a squeeze of lemon if you want brightness.

What to Serve It With

– A lemony arugula salad with shaved fennel or cucumber.
– Garlicky toast or warm focaccia for saucy swipes.
– Roasted broccoli or broccolini with chili flakes and a squeeze of lemon.
– Simple tomato-cucumber salad with red onion and olive oil.

✔Tips & Mistakes

– Reserve a mug of pasta water before draining—liquid gold for silky sauce.
– Use a big skillet so the pasta can toss around and coat evenly.
– Add chili flakes at the end for heat control; bloom them in oil if you want deeper spice.
– Finish with cheese off the heat to avoid clumping.
– If it thickens too much, loosen with a splash of pasta water; if too thin, let it simmer a minute.

✔Storage Tips

Slide leftovers into an airtight container and tuck them in the fridge. Reheat gently with a splash of water or milk to wake the sauce back up. Cold forkfuls from the container are absolutely allowed—honestly delicious. Breakfast version: warm it up, add a jammy egg, black pepper avalanche, and call it a win.

✔Variations and Substitutions

– Swap chicken for Italian sausage (spicy or sweet) or shrimp; for a veg option, sear mushrooms or toss in crispy chickpeas.
– Make it dairy-free with coconut milk or cashew cream and a dairy-free parm.
– Go green: stir in a handful of spinach or peas at the end.
– No penne? Rigatoni, fusilli, or shells love this sauce too.
– Add smoky notes with a pinch of smoked paprika or a spoon of Calabrian chili paste.
– Tomato twist: blend in a spoon of tomato paste for deeper color and tang.

Frequently Asked Questions

Easy Roasted Pepper Chicken Penne

Creamy chicken penne with sweet roasted red peppers and spinach. A cozy, weeknight-friendly pasta that tastes restaurant-level.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 12 oz dried penne pasta
• ▢ 1 lb boneless skinless chicken breast cut into thin strips
• ▢ 1 tsp kosher salt plus more for the pasta water
• ▢ 0.5 tsp ground black pepper
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1 cup yellow onion, diced small
• ▢ 1 tbsp minced garlic
• ▢ 1.5 tbsp tomato paste
• ▢ 1 tsp Italian seasoning
• ▢ 0.25 tsp crushed red pepper flakes optional heat
• ▢ 1.5 cup jarred roasted red peppers, sliced drained
• ▢ 1 cup low-sodium chicken broth
• ▢ 0.75 cup heavy cream
• ▢ 0.5 cup grated Parmesan cheese plus extra for serving
• ▢ 2 cup baby spinach
• ▢ 1 tbsp fresh lemon juice to brighten
• ▢ 0.25 cup chopped fresh parsley or basil for garnish
• ▢ 0.5 cup reserved pasta cooking water use as needed

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil.
• Cook penne until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
• Pat chicken dry. Season with 1/2 teaspoon salt and the black pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering.
• Sear chicken until browned and cooked through, 4–6 minutes. Transfer to a plate to rest.
• Lower heat to medium. Soften diced onion in the same skillet, 3–4 minutes.
• Stir in garlic and tomato paste. Cook until fragrant and darkened slightly, about 1 minute.
• Add Italian seasoning and red pepper flakes. Toast 30 seconds, stirring.
• Add roasted red peppers and chicken broth. Simmer until slightly reduced, 3–4 minutes.
• Pour in heavy cream. Return chicken and any juices to the pan; warm through gently.
• Fold in cooked penne and spinach. Stir until spinach wilts.
• Stir in Parmesan. Loosen the sauce with splashes of reserved pasta water as needed.
• Finish with lemon juice and remaining salt to taste. Sprinkle with parsley or basil.

Notes

Variation: Swap half-and-half for a lighter sauce, or add chopped sun-dried tomatoes for extra tang.

Make-ahead: Refrigerate up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.

Serving tip: Finish with extra Parmesan and a drizzle of good olive oil.

This recipe is an original creation inspired by classic Easy Roasted Pepper Chicken Penne flavors. All ingredient ratios and instructions are independently developed.