Creamy Roasted Red Pepper Pasta Recipe

Creamy Roasted Red Pepper Pasta Recipe

Photos of Creamy Roasted Red Pepper Pasta Recipe

How To Make Creamy Roasted Red Pepper Pasta

Try a stronger, but flavorful meal for dinner with our red pepper pasta! Get a bite of roasted red peppers and chicken in a delectably creamy plate.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1lbchicken breastsboneless, skinless, grilled and sliced into strips
  • 12ozdry liguineor fettuccine pasta
  • 2tbspbutter
  • cupshallotfinely chopped
  • 1tbsp garlicminced
  • 1 ½tbspflour
  • 1 ¼cupsmilk
  • salt and freshly ground black pepper
  • ¼cup heavy cream
  • 16ozroasted red bell peppersdrained
  • ½cupparmesan cheesefinely shredded, plus more shredded or shaved for serving
  • 2tbspfresh basilchopped
  • 2tbspfresh parsleychopped


  1. Bring a large pot of salted water to a boil and cook pasta according to directions on package to al dente.

  2. Melt butter in a saute pan over medium heat.

  3. Add shallot and saute 2 minutes or until lightly golden then add garlic and saute 30 seconds longer.

  4. Add flour and cook, stirring constantly 1 minute. While whisking, slowly pour in milk.

  5. Season with salt and pepper to taste and cook until it begins to thicken.

  6. Reduce heat slightly, stir in cream, bell peppers and parmesan and cook just until the parmesan has melted.

  7. Pour the mixture into a blender, then cover and blend until peppers are nearly pureed.

  8. Return the sauce to then pot then add the drained pasta to sauce.

  9. Toss to evenly coat and heat and toss over low heat for a minute to allow some of the sauce to soak into pasta.

  10. Toss in 1 tablespoon of basil and parsley, then set aside.

Grill Chicken:

  1. Preheat a grill to 425 degrees F.

  2. Pound thicker parts of chicken to even thickness.

  3. Brush chicken lightly with olive oil then season both sides with salt and pepper.

  4. Brush grill grates lightly with oil then grill the chicken, rotating once halfway through cooking until center of chicken registers 165 degrees F, about 7 to 8 minutes total.

  5. Transfer to a plate, cover with foil and let rest 5 to 10 minutes before slicing.

  6. Plate the pasta, then top with grilled chicken, parmesan and remaining basil and parsley.

  7. Serve, and enjoy!


  • Calories: 1891.63kcal
  • Fat: 145.74g
  • Saturated Fat: 88.32g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 42.54g
  • Polyunsaturated Fat: 6.43g
  • Carbohydrates: 63.46g
  • Fiber: 7.05g
  • Sugar: 36.13g
  • Protein: 87.49g
  • Cholesterol: 510.14mg
  • Sodium: 2312.13mg
  • Calcium: 2286.34mg
  • Potassium: 1526.60mg
  • Iron: 4.69mg
  • Vitamin A: 1568.33µg
  • Vitamin C: 145.79mg
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