Garlic Parmesan Pasta with Chicken Roasted Bell Peppers

There’s something undeniably comforting about a plate of Garlic Parmesan Pasta with Chicken Roasted Bell Peppers. I remember the first time I made it; the aroma of roasting bell peppers filled my kitchen and made my mouth water in anticipation. The combination of flavors and textures is simply irresistible. The creamy, cheesy pasta pairs perfectly with tender pieces of chicken and the sweetness of roasted bell peppers. It’s become a staple in my household, especially on those busy weeknights when I want to whip up something delicious yet uncomplicated. Every bite feels like a hug, don’t you think?

What to Buy for Garlic Parmesan Pasta with Chicken Roasted Bell Peppers

The ingredients for this dish are quite simple yet essential for creating that rich flavor and delightful texture. The star players here are the rotini, which hold onto the creamy sauce beautifully, and the vibrant bell peppers, which add a touch of sweetness and color. The combination of chicken and parmesan cheese ensures that every bite is satisfying and delicious.

• 8 ounces uncooked rotini – A twisty pasta that captures sauce and flavors perfectly, making it a favorite in many households.
• 2 large carrots, peeled and sliced – They add crunch and natural sweetness to the dish.
• 1 zucchini, chopped – A great way to sneak in some veggies.
• 1 red bell pepper – Adds sweetness and color.
• 1 orange bell pepper – Provides additional sweetness and vibrant color.
• 1 yellow bell pepper – Complements the other peppers beautifully.
• 3 tablespoons olive oil, divided – Essential for roasting and sautéing, bringing all the flavors together.
• 4 tablespoons chicken broth, plus more if necessary – Keeps everything moist and flavorful.
• 4 garlic cloves, minced – Infuses the dish with a robust flavor.
• 3/4 cup freshly grated parmesan cheese – Adds creaminess and that beloved cheesy flavor.
• 1/4 cup chopped fresh basil – Brightens the dish with freshness.
• 1 teaspoon oregano – Enhances the flavor profile with its aromatic quality.
• Salt and pepper – Essential seasonings to taste.
• 1 pound chicken breasts, organic if available – Adds protein and substance to the meal.

Cooking Method for Garlic Parmesan Pasta with Chicken Roasted Bell Peppers

Cooking Garlic Parmesan Pasta with Chicken Roasted Bell Peppers is a delightful experience that fills your kitchen with mouthwatering aromas. The process is straightforward, and I promise, you’ll feel like a chef in no time. Let’s dive into these delicious steps together, making sure to savor every moment.

1. Start by preheating your broiler to high. While it’s heating up, cut the bell peppers in half and lay them skin-side up on a foil-lined baking sheet. This will make cleanup easier! Broil them for about 8 to 10 minutes until they’re beautifully blackened. You want that char for depth of flavor.
2. Once the peppers are blackened, remove them from the oven and transfer them to a plastic Ziploc bag. This trick allows the steam to loosen the skins, making them much easier to peel later. Let them sit for about 10 minutes.
3. While the peppers are sweating, grab a medium bowl and mix together two tablespoons of olive oil, chicken broth, minced garlic, chopped fresh basil, grated parmesan cheese, and oregano. Set this flavorful mixture aside.
4. Now, let’s cook the pasta. Boil water in a large pot and cook the rotini according to package directions until al dente, about 8 to 10 minutes. This step is crucial as we want the pasta to hold up when mixed with everything else.
5. In a large skillet, drizzle a teaspoon of olive oil and add in the sliced carrots and chopped zucchini. Sauté them until they’re tender, about 5 to 7 minutes. If they absorb too much oil, don’t hesitate to add a splash of chicken broth.
6. Drain the pasta and return it to the skillet with the sautéed veggies. Turn the heat to low and stir in the parmesan cheese mixture you made earlier, ensuring every piece of pasta gets coated in that creamy goodness.
7. Next, peel and slice your roasted bell peppers and fold them gently into the pasta. Season with salt and pepper to taste, keeping it warm over low heat while you prepare the chicken.
8. In a separate skillet, heat two teaspoons of olive oil over medium-high heat. Add in the seasoned chicken breasts and cook for about 6 to 8 minutes on each side, or until they are no longer pink and the juices run clear. This will lock in all the flavors.
9. Once cooked, slice the chicken and mix it into the pasta. Just before serving, sprinkle with a bit more freshly grated parmesan cheese for that extra touch. And voila! You’ve created a hearty and delicious meal.

Tips for Success

Cooking can be a rewarding experience, especially with the right tips in your back pocket. Here are some helpful insights to ensure your Garlic Parmesan Pasta with Chicken Roasted Bell Peppers turns out perfectly every time.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth to revive the creaminess.
• Freezing: You can freeze the pasta, but it’s best to keep the chicken separate. Freeze in portions for easy meals later.
• Pairing: Serve this dish with a fresh salad or garlic bread for a complete meal. The crunch of a salad complements the creamy pasta.
• Variations: Feel free to add in seasonal vegetables like spinach or mushrooms for extra nutrition.
• Cooking the Chicken: Using organic chicken not only enhances flavor but also supports better farming practices.

Serve This Garlic Parmesan Pasta with Chicken Roasted Bell Peppers With

This delicious dish can be enjoyed in numerous ways, making it a versatile option for any occasion. Here are some ideas on how to serve it:

• With a Side Salad: A crisp garden salad with vinaigrette complements the creaminess of the pasta.
• As a Main Dish: This pasta is hearty enough to serve as a main course, perfect for dinner gatherings.
• For Lunch: Pack it in a lunchbox for a satisfying midday meal that keeps well.
• With Garlic Bread: Serve warm, toasted garlic bread on the side for an indulgent treat.
• Seasonal Pairings: In the fall, consider adding roasted pumpkin or squash for a seasonal twist.
• Occasions: Perfect for family gatherings, potlucks, or a cozy night in.

FAQ

Conclusion

The Garlic Parmesan Pasta with Chicken Roasted Bell Peppers is truly a delightful dish that combines comfort with fantastic flavors. Its ease of preparation and adaptability makes it a go-to for busy nights and special occasions alike. I encourage you to try it and share it with your family and friends—they’re sure to love it just as much as I do!

Garlic Parmesan Pasta with Chicken Roasted Bell Peppers

The ultimate comfort food, Garlic Parmesan Pasta with Chicken Roasted Bell Peppers is creamy, savory, and packed with delicious flavors. Perfect for a busy weeknight dinner, this easy dish will satisfy your cravings and leave you wanting more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces uncooked rotini whole grain preferred or gluten free if desired
• 2 large carrots peeled sliced
• 1 zucchini chopped
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 3 tablespoons olive oil divided
• 4 tablespoons chicken broth plus more if necessary
• 4 cloves garlic minced
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1 teaspoon oregano
• salt to taste
• pepper to taste
• 1 pound chicken breasts organic if available

Equipment

• Baking Sheet
• Skillet
• Grater
• Oven
• Mixing Bowl
• Chef's Knife
• Peeler
• Wooden Spoon

Method

 

1. Preheat broiler to high. Cut bell peppers in half and place on foil-lined baking sheet, skin sides up. Broil for 8-10 minutes or until blackened.
2. Once blackened, remove from oven and transfer to a plastic ziploc bag. This will help the skin sweat so that you are able to peel it off easily. Keep in bag 10 minutes, then peel and slice into strips; set aside.
3. In a medium bowl, mix together two tablespoons of olive oil, chicken broth, garlic, basil, parmesan cheese, basil and oregano; set aside. Next, generously season chicken with salt and pepper and set aside.
4. While peppers are cooking and/or sweating, you can cook the pasta according to package directions.
5. In a large skillet, drizzle a teaspoon of olive oil and add in carrots and zucchini. Sauté while pasta cooks. If carrots and zucchini absorb all oil add in a few tablespoons of chicken broth.
6. Next, drain pasta, transfer back to skillet and turn heat to low; stir in the Parmesan cheese mixture.
7. Add in sliced roasted bell peppers. Add salt and pepper to taste. Keep pasta over low heat while you cook the chicken.
8. Heat a separate skillet over medium-high heat and drizzle two teaspoons of olive oil in. Add in chicken and cook for 6-8 minutes on each side or until chicken is no longer pink and juices run clear.
9. Slice chicken and then add to pasta. Sprinkle with a bit more parmesan cheese. Serves 6, about 1 1/2 cups each.

Notes

• To make vegetarian: leave out chicken or sub chickpeas for extra protein, and use vegetarian broth.
• To make vegan: leave out chicken and parmesan, and use vegetarian broth. Feel free to sub chickpeas and vegan cheese of your choice.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.