Grilled Chicken with Red Pepper Pasta

Every time I think of a comforting meal that brings everyone together, I can’t help but crave Grilled Chicken with Red Pepper Pasta. It reminds me of those warm summer nights spent on the patio, laughter ringing in the air, and the aroma of freshly grilled chicken wafting through the garden. This dish takes me back to family gatherings where the centerpiece was always something special, and this pasta became a staple. As I remember the joy of serving this dish, I can almost hear the clinking of forks and the delighted sighs as everyone digs in. The combination of smoky, grilled chicken and rich, creamy roasted red pepper sauce over al dente pasta is a flavor experience that’s hard to resist.

Recipe Ingredients for Grilled Chicken with Red Pepper Pasta

The ingredients for Grilled Chicken with Red Pepper Pasta come together in perfect harmony. The star of the dish is, of course, the chicken, which is complemented beautifully by the rich and creamy roasted red pepper sauce. The sweetness of the roasted peppers counterbalances the savory notes, while the heavy cream adds a luxurious texture. Together, these ingredients create a pasta dish that is both satisfying and mouthwatering.

• 1 jar roasted peppers – A 12oz jar of roasted peppers provides a sweet and smoky flavor that forms the base of our sauce.
• 2 garlic cloves – Fresh garlic adds a fragrant depth to the sauce, enhancing its overall flavor profile.
• 3 tablespoons extra virgin olive oil – This high-quality oil is used for sautéing and is infused with rich flavors.
• 1 cup heavy cream – The cream gives the sauce its luscious, velvety texture that coats the pasta beautifully.
• 2 skinless, boneless chicken breasts – The protein in this dish, grilled to perfection, adds a satisfying heartiness.
• ½ teaspoon salt – Enhances all the flavors in the sauce and the chicken.
• ¼ teaspoon pepper – A touch of pepper for a hint of warmth.
• 1 tablespoon olive oil – For cooking the chicken until it’s tender and juicy.
• 12oz long pasta – Use your favorite pasta type; this adds texture and holds the sauce well.
• 1 tablespoon salt – For seasoning the boiling water for the pasta.

Instructions for Grilled Chicken with Red Pepper Pasta

Now that you have all the ingredients ready, it’s time to bring them together for a truly delightful meal. Follow these easy steps to create your own Grilled Chicken with Red Pepper Pasta. I promise you, the process is as enjoyable as the meal itself!

1. Start by slicing the bell peppers into rough pieces. Then, peel and slice the garlic. You’ll want to have everything prepped for a smooth cooking process.
2. In a skillet, heat up the extra virgin olive oil over medium heat. Once the oil is shimmering, add in the garlic and bell peppers. Cook them for about 2 to 3 minutes, just until they start to soften and become fragrant.
3. Transfer the sautéed mixture into a blender. Cover the lid with a tea towel (to prevent splatters) and blend until smooth.
4. Now, add in the heavy cream to the blender. Puree until you have a thick, creamy sauce. It should be beautifully blended without any lumps.
5. Next, place the chicken breasts on a chopping board. Cover them with a piece of baking paper or cling film and gently pound them with the flat side of a meat mallet until they’re about half an inch thick. This ensures even cooking.
6. Season the chicken on both sides with salt and pepper. This step is important for enhancing the flavor!
7. In a heavy-based skillet, heat the remaining olive oil. Once hot, add the chicken and cook for about 2 to 3 minutes on one side. Flip it and cook for another 2 to 3 minutes or until it’s just cooked through. Remove from the heat and tent with foil to keep warm.
8. While the chicken is cooking, bring a large pot of salted water to a boil. Once boiling, add the long pasta and cook for 2 minutes less than the package instructions.
9. Reserve about 2 cups of the pasta cooking water; then drain the pasta. This step is crucial for the sauce later!
10. Return the pasta to the pot and add the creamy roasted red pepper sauce along with half a cup of the reserved pasta water. Bring everything to a simmer and cook gently until the pasta is al dente. If the sauce thickens too much, feel free to add more pasta water to achieve your desired consistency.
11. Finally, serve the pasta in bowls and top it with slices of the grilled chicken. Enjoy the burst of flavors!

Substitutions and Tips

Here are some handy tips and substitutions for making Grilled Chicken with Red Pepper Pasta. Flexibility is key to success in the kitchen!

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently over low heat.
• Freezing: This dish can be frozen! Just make sure to freeze the sauce separately from the pasta to maintain the best texture.
• Variations: Feel free to swap out the chicken for shrimp or keep it vegetarian by using sautéed mushrooms and spinach.
• Herbs: Fresh herbs like basil or parsley can add a delightful freshness when sprinkled on top before serving.
• Pasta Type: Experiment with different types of pasta! Fettuccine, penne, or even gluten-free options work well.

How to Enjoy Grilled Chicken with Red Pepper Pasta

When it comes to enjoying Grilled Chicken with Red Pepper Pasta, the possibilities are endless.

• Perfect for Lunch or Dinner: This dish serves beautifully as a comforting lunch or a cozy dinner option.
• Pairing Suggestions: Serve with a light salad or garlic bread for a complete meal. A side of roasted vegetables complements it well too!
• Special Occasions: It’s a fantastic dish for family gatherings, potlucks, or even date nights! Impress your guests with this vibrant dish.
• Storage Tips: If you have leftovers, make sure to cool them completely before storing in airtight containers in the fridge.
• Seasonal Pairings: Enjoy it during summer with a glass of lemonade or iced tea, and in cooler months with a glass of warm broth.

FAQ

Conclusion

Grilled Chicken with Red Pepper Pasta is a delightful recipe that combines comfort with flavor, making it a perfect choice for any occasion. I encourage you to try it and see how quickly it becomes a favorite in your household. With its rich, creamy sauce and succulent chicken, it’s sure to impress everyone at the table!

Grilled Chicken with Red Pepper Pasta

The ultimate comfort food, Grilled Chicken with Red Pepper Pasta is a creamy, dreamy dish that combines grilled chicken and rich roasted pepper sauce over pasta. Perfect for an easy weeknight dinner, this recipe is sure to become a family favorite!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

• 1 jar roasted peppers 12oz/330g jar - see note 1
• 2 cloves garlic
• 3 tablespoons extra virgin olive oil
• 1 cup heavy cream
• 2 skinless, boneless breasts chicken
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 12oz long pasta long pasta
• 1 tablespoon salt

Equipment

• Large Pot
• Baking Sheet
• Skillet
• Saucepan
• Blender
• Mixing Bowl
• Chef's Knife
• Peeler
• Frying pan

Method

 

1. Slice the bell peppers into rough pieces. Then peel and slice the garlic.
2. In a skillet, heat up the extra virgin olive oil and then cook the garlic and bell peppers for 2-3 minutes.
3. Place the mixture in a blender, cover the lid with a tea towel and then puree.
4. Add in the heavy cream and puree until you have a thick sauce.
5. Place the chicken on a chopping board and cover with a piece of baking paper or clingfilm.
6. Use the flat side of a meat mallet (or a heavy rolling pin) to flatten the chicken until it is about ½" thick. Season the chicken on both sides with salt and pepper.
7. Heat the olive oil in a heavy-based skillet. Once it is hot, cook the chicken over high heat for 2-3 minutes on one side and then flip and cook for a further 2-3 minutes or until it is just cooked through. Remove from the heat and tent with foil to keep warm.
8. While the chicken is cooking, bring a large pan of water to a boil. Once the water is boiling, salt it and add the spaghetti. Cook for 2 minutes less than the packet suggests.
9. Reserve 2 cups of the pasta cooking water and then drain the pasta.
10. Return the pasta to the pan along with the roasted red pepper sauce and ½ cup of the pasta cooking water. Bring to a simmer and simmer gently until the pasta is cooked al-dente. Add more pasta cooking water if the sauce starts to get too thick.
11. Once the pasta and sauce are cooked, serve with the sliced grilled chicken.

Notes

• Roasting Peppers: You can roast your own instead! To do this, you'll need 4 large red bell peppers. Preheat the broiler, cut each bell pepper in half and remove the membrane and seeds. Place the bell peppers cut side down on a baking sheet and grill under the broiler until the skin is blackened, about 8-10 minutes. Let them cool, then gently rub away the charred skin to retain the flavor.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.