Roasted Red Pepper and Chicken Penne

The aroma wafting from the kitchen last night was simply divine – a rich, smoky sweetness mingled with the savory scent of chicken and herbs. My family practically hovered around the counter as I tossed together this Roasted Red Pepper and Chicken Penne, their anticipation building with every stir. And let me tell you, it did not disappoint! From the vibrant color to the explosion of flavors, this dish was an absolute winner. Even my picky eater declared it a new favorite, devouring a second helping without a single complaint. The creamy, slightly sweet roasted red pepper sauce perfectly coats the tender penne and juicy chicken, creating a comforting and satisfying meal that’s become a regular on our dinner table. It’s easy enough for a weeknight, yet elegant enough to serve to guests – a true culinary chameleon!

Roasted Red Pepper and Chicken Penne: A Flavor-Packed Family Favorite

This Roasted Red Pepper and Chicken Penne recipe is a celebration of simple, fresh ingredients transformed into a vibrant and flavorful pasta dish. The star of the show, roasted red peppers, bring a smoky sweetness that is both comforting and sophisticated. Combined with tender chicken and perfectly cooked penne, all enveloped in a creamy, luscious sauce, this recipe is guaranteed to become a new family staple. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a casual gathering, this penne pasta is a versatile and delicious choice. Let’s dive into the ingredients that make this recipe so irresistible.

Ingredients You’ll Need

• Penne Pasta: 1 pound. The tubular shape and ridges of penne are perfect for capturing the creamy roasted red pepper sauce, ensuring each bite is bursting with flavor. You can use regular or whole wheat penne, depending on your preference.
• Red Bell Peppers: 3 large. These are the heart of our recipe! Choose firm, heavy peppers for the best flavor and sweetness after roasting. Roasting them intensifies their natural sugars and imparts a delightful smoky char.
• Chicken Breast: 1.5 pounds, boneless, skinless. Provides a lean protein source and a satisfying heartiness to the dish. Cut into bite-sized pieces for even cooking and easy incorporation into the pasta.
• Yellow Onion: 1 medium. Adds a foundational savory note to the sauce. Diced and sautéed until softened, it builds depth of flavor.
• Garlic: 4 cloves. Essential for adding aromatic pungency to the sauce. Freshly minced garlic is recommended for the most vibrant flavor.
• Olive Oil: ¼ cup, plus extra for drizzling. Used for roasting the peppers and sautéing the onion and garlic. Choose a good quality extra virgin olive oil for the best flavor and health benefits.
• Chicken Broth: 1 cup, low sodium. Forms the base of the sauce, adding moisture and savory chicken flavor. Low sodium broth allows you to control the saltiness of the final dish. Vegetable broth can be used as a substitute for a vegetarian version.
• Heavy Cream: ½ cup. Lends a luxurious creaminess and richness to the sauce, balancing the acidity of the roasted peppers. For a lighter option, you can use half-and-half or milk, but the sauce will be less thick and rich.
• Parmesan Cheese: ½ cup, grated, plus extra for serving. Adds a salty, nutty, and umami-rich flavor to the sauce and as a finishing garnish. Freshly grated Parmesan is highly recommended for its superior flavor and texture.
• Dried Italian Herbs: 2 teaspoons (such as oregano, basil, thyme, rosemary). A blend of classic Italian herbs to enhance the overall flavor profile of the dish, adding warmth and complexity.
• Salt: To taste. Enhances the flavors of all the ingredients. Kosher salt or sea salt is preferred for cooking.
• Black Pepper: Freshly ground, to taste. Adds a touch of spice and complexity. Freshly ground black pepper offers a more aromatic and nuanced flavor than pre-ground pepper.
• Optional: Red pepper flakes (for a touch of heat), Fresh basil (for garnish). These are optional additions to customize the dish to your taste. Red pepper flakes provide a spicy kick, while fresh basil adds a bright, herbaceous finish.

Step-by-Step Instructions for Roasted Red Pepper and Chicken Penne

This recipe is broken down into easy-to-follow steps to ensure success even for beginner cooks. Follow these instructions to create a restaurant-quality pasta dish right in your own kitchen.

Step 1: Roast the Red Peppers

1. Preheat your oven to 400°F (200°C). Preheating ensures the oven is at the correct temperature for even roasting.
2. Wash and halve the red bell peppers. Cut the peppers lengthwise, remove the stems, seeds, and membranes. Clean peppers roast more evenly and are easier to handle.
3. Drizzle the pepper halves with olive oil and season with salt and pepper. Lightly coat the peppers to prevent them from drying out and enhance their flavor during roasting.
4. Place the pepper halves, cut-side down, on a baking sheet. Roasting cut-side down allows the skin to char while the flesh steams and softens.
5. Roast for 30-40 minutes, or until the skins are blackened and blistered. The roasting time may vary depending on your oven. The peppers are ready when the skin is easily charred and the flesh is soft when pierced with a fork.
6. Remove the baking sheet from the oven and immediately cover it tightly with foil or place the peppers in a bowl and cover with plastic wrap. This step steams the peppers, making it easier to peel off the skins. Let them steam for about 15-20 minutes.
7. Once cooled slightly, peel off the skins. The skins should slip off easily after steaming. If necessary, use a paring knife to help remove stubborn bits of skin. Discard the skins.

Step 2: Cook the Chicken

1. While the peppers are roasting, prepare the chicken. Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Uniformly sized pieces cook evenly.
2. Season the chicken pieces with salt, pepper, and half of the Italian herbs (1 teaspoon). Seasoning at this stage adds flavor throughout the chicken.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Ensure the skillet is hot before adding the chicken to get a good sear.
4. Add the chicken to the hot skillet and cook until browned and cooked through. Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of searing it. Chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is no longer pink.
5. Remove the cooked chicken from the skillet and set aside. Keep the chicken warm while you prepare the sauce.

Step 3: Prepare the Roasted Red Pepper Sauce

1. In the same skillet (no need to clean it), add the remaining 2 tablespoons of olive oil over medium heat. Using the same skillet captures any flavorful chicken bits left behind, adding depth to the sauce.
2. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Sautéing the onion first softens it and mellows its flavor.
3. Add the minced garlic and sauté for another 1-2 minutes, until fragrant. Garlic cooks quickly and can burn easily, so sauté it briefly until aromatic.
4. Roughly chop the roasted red peppers and add them to the skillet with the onion and garlic. Chopping the peppers makes them easier to blend into a smooth sauce.
5. Pour in the chicken broth. The broth deglazes the skillet, lifting any browned bits from the bottom and adding flavor to the sauce.
6. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld. Simmering helps the flavors combine and deepen.
7. Carefully transfer the mixture to a blender or food processor. Be cautious when blending hot liquids. Vent the lid of the blender to prevent pressure buildup.
8. Blend until smooth and creamy. Blend until no chunks of pepper or onion remain, creating a velvety smooth sauce.
9. Pour the blended sauce back into the skillet. Return the sauce to the skillet to reheat and continue cooking.
10. Stir in the heavy cream and Parmesan cheese. These ingredients add richness and creaminess to the sauce.
11. Season the sauce with the remaining Italian herbs (1 teaspoon), salt, and pepper to taste. Adjust seasoning according to your preference. Add a pinch of red pepper flakes if you like a touch of heat.
12. Simmer the sauce over low heat for 5-10 minutes, or until slightly thickened. Simmering allows the sauce to thicken and the flavors to further develop.

Step 4: Cook the Penne Pasta

1. While the sauce is simmering, cook the penne pasta according to package directions. Cook the pasta al dente, meaning it should be firm to the bite. Overcooked pasta will become mushy in the sauce.
2. Reserve about ½ cup of pasta water before draining the pasta. Pasta water is starchy and can be used to adjust the consistency of the sauce and help it cling to the pasta.
3. Drain the pasta and add it immediately to the skillet with the roasted red pepper sauce. Tossing the hot pasta with the sauce helps it absorb the flavors.
4. Add the cooked chicken to the skillet as well.
5. Toss everything together to coat the pasta and chicken evenly with the sauce. Ensure all elements are well combined and heated through.
6. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Pasta water helps to create a smooth and glossy sauce.

Step 5: Serve and Enjoy!

1. Serve the Roasted Red Pepper and Chicken Penne immediately. Pasta dishes are best served hot.
2. Garnish with extra grated Parmesan cheese and fresh basil (optional). Garnish adds visual appeal and extra flavor.
3. Enjoy this delicious and comforting pasta dish!

Nutrition Facts (Per Serving)

• Servings: 6
• Calories: Approximately 550 kcal
• Protein: 40g

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 30 minutes (includes chopping vegetables and chicken, and preparing peppers for roasting)
• Cook Time: 45 minutes (includes roasting peppers, cooking chicken and pasta, and making sauce)
• Total Time: 1 hour 15 minutes

This Roasted Red Pepper and Chicken Penne is a relatively quick and straightforward dish to make, perfect for a satisfying weeknight meal or a relaxed weekend dinner. The majority of the active cooking time involves roasting the peppers and preparing the sauce, while the pasta and chicken cook simultaneously, streamlining the process.

How to Serve Roasted Red Pepper and Chicken Penne

This versatile pasta dish can be served in various ways to create a complete and satisfying meal. Here are some serving suggestions:

• As a complete meal: Roasted Red Pepper and Chicken Penne is hearty enough to be served on its own as a main course. It provides a balanced combination of protein, carbohydrates, and vegetables.
• With a side salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta. Consider a simple arugula salad, a Caesar salad, or a mixed green salad with seasonal vegetables.
• With garlic bread or crusty bread: Serve with warm garlic bread, focaccia, or crusty Italian bread to soak up the delicious roasted red pepper sauce.
• Alongside roasted vegetables: Roasted asparagus, broccoli, or zucchini would complement the flavors of the pasta and add extra vegetable servings to your meal.
• With a glass of white wine: A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy roasted red pepper sauce and chicken.
• As leftovers: This pasta dish is also delicious reheated the next day, making it perfect for meal prepping or enjoying leftovers for lunch. Store in an airtight container in the refrigerator for up to 3 days.

Additional Tips for the Best Roasted Red Pepper and Chicken Penne

To elevate your Roasted Red Pepper and Chicken Penne to the next level, consider these helpful tips and variations:

1. Roast the Peppers Until Truly Blackened: Don’t be afraid to let the pepper skins get quite charred in the oven. The blackened skin contributes to the smoky flavor that is characteristic of roasted red peppers. The charred parts will be removed when you peel them.
2. Use High-Quality Parmesan: Freshly grated Parmesan cheese, especially Parmigiano-Reggiano, will make a significant difference in the flavor of the sauce. Avoid pre-grated Parmesan, which often lacks flavor and melts less smoothly.
3. Don’t Overcook the Pasta: Cook the penne pasta al dente. It will continue to cook slightly when tossed with the hot sauce. Overcooked pasta can become mushy and less appealing.
4. Adjust the Sauce Consistency with Pasta Water: Reserved pasta water is your secret weapon for achieving the perfect sauce consistency. Add it gradually to thin the sauce if it becomes too thick, creating a silky and emulsified texture.
5. Add a Touch of Spice: For a subtle kick, add a pinch of red pepper flakes to the sauce while it simmers. You can also offer red pepper flakes at the table for those who prefer extra heat.
6. Incorporate Roasted Garlic: Roast a head of garlic alongside the red peppers for an even deeper and sweeter garlic flavor in the sauce. Squeeze the roasted garlic cloves into the sauce before blending.
7. Make it Vegetarian: To make this recipe vegetarian, simply omit the chicken. You can add roasted chickpeas or cannellini beans for added protein and heartiness. Use vegetable broth instead of chicken broth.
8. Customize with Vegetables: Feel free to add other vegetables to the dish. Sautéed mushrooms, spinach, or sun-dried tomatoes would all be delicious additions. You could also roast other vegetables alongside the red peppers, like zucchini or eggplant.

Frequently Asked Questions (FAQ) about Roasted Red Pepper and Chicken Penne

Here are some common questions people have when making Roasted Red Pepper and Chicken Penne:

Q1: Can I make this recipe ahead of time?
A1: Yes, you can prepare the roasted red pepper sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Cook the pasta and chicken fresh and then combine everything when ready to serve. Reheating the entire dish may cause the pasta to become slightly softer, but it will still be delicious.

Q2: Can I freeze Roasted Red Pepper and Chicken Penne?
A2: While you can freeze this dish, the texture of the pasta and sauce may change slightly upon thawing. For best results, freeze the roasted red pepper sauce separately. Cook the pasta and chicken fresh when ready to serve and then combine with the thawed and reheated sauce.

Q3: Can I use different types of pasta?
A3: Absolutely! While penne is a classic choice, other pasta shapes like rigatoni, fusilli, or even fettuccine would work well with this sauce. Choose a pasta shape with ridges or tubes to best capture the creamy sauce.

Q4: I don’t have heavy cream. Can I use something else?
A4: Yes, you can substitute half-and-half or whole milk for heavy cream. The sauce will be slightly less rich and thick, but still delicious. You could also use cream cheese for added richness and thickness – whisk in a couple of tablespoons of softened cream cheese at the end of cooking the sauce.

Q5: How can I make this recipe spicier?
A5: You can easily increase the spice level by adding more red pepper flakes to the sauce. You can also add a pinch of cayenne pepper or a finely chopped fresh chili pepper for extra heat. Serving with a drizzle of chili oil is another way to add spice at the end.

Q6: Can I grill the chicken instead of pan-frying it?
A6: Yes, grilling the chicken would add a lovely smoky flavor that complements the roasted red peppers. Grill the chicken until cooked through, then cut it into bite-sized pieces and add it to the pasta.

Q7: What if I don’t have fresh garlic? Can I use garlic powder?
A7: Fresh garlic is highly recommended for the best flavor, but in a pinch, you can use garlic powder. Use about 1 teaspoon of garlic powder in place of the fresh garlic, adding it when you sauté the onion. However, fresh garlic will always provide a more vibrant and nuanced flavor.

Q8: My roasted red pepper sauce is too thick. How do I thin it out?
A8: The easiest way to thin out the sauce is to add a little of the reserved pasta water, chicken broth, or even plain water, a tablespoon at a time, until you reach your desired consistency. Stir well after each addition to ensure it’s evenly incorporated.

This Roasted Red Pepper and Chicken Penne recipe is a delightful and flavorful dish that is sure to impress. With its vibrant colors, comforting creamy sauce, and ease of preparation, it’s a perfect choice for any occasion. Enjoy the process of creating this culinary masterpiece and savor every delicious bite!

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