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Easy Roasted Pepper Chicken Penne

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients
 

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.