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!