Creamy Roasted Red Pepper Chicken Pasta

This one-pot pasta is bold, creamy, and full of rich roasted red pepper flavor. Tender chicken, sweet tomatoes, and a silky red pepper sauce come together with our Roasted Red Pepper & Thyme Dip for a dinner that feels comforting yet elevated. Perfect for weeknights when you want something satisfying without the mess.

Paired with Roasted Red Pepper & Thyme Dip

Ingredients

• 1 jar roasted red peppers, drained
• ½ c. almonds (or walnuts)
• ½ c. cherry tomatoes
• 2 cloves garlic, smashed
• 2 Tbsp. fresh parsley
• ½ c. extra-virgin olive oil
• 2 Tbsp. champagne or white wine vinegar
• 2 tsp honey
• 1 lb boneless chicken breast or thighs, cubed
• Salt Sisters Roasted Red Pepper & Thyme Dip
• 1 c. grated Parmesan cheese, plus extra for serving
• 1 lb. short-cut pasta (like penne or rigatoni)
• 1 c. fresh basil, chopped
• Salt & Pepper

Directions

1. In a blender or food processor, combine roasted red peppers, almonds, cherry tomatoes, garlic, parsley, olive oil, vinegar, and honey. Blend until smooth and set aside.
2. In a large pot or deep skillet, heat a drizzle of olive oil over medium-high heat. Add the cubed chicken, Salt Sisters Roasted Red Pepper & Thyme Dip, salt, and pepper. Cook for 5 minutes, stirring occasionally, until golden brown. Remove the chicken from the pot and set aside.
3. In the same pot, pour in 3½ cups water and bring to a boil. Add the pasta and cook, uncovered, for about 8 minutes, stirring often, until al dente. Do not drain—add more water as needed to help the pasta cook through.
   
   
4. Reduce heat to low and stir in the red pepper sauce (start with half and add more to taste), the grated cheese, and chopped basil. Stir until creamy and well combined.
5. Return the chicken and any juices to the pot and toss everything together until heated through.
6. Serve hot, topped with extra cheese and a handful of arugula for a fresh finish.

Creamy, herby, and full of roasted pepper goodness—this one-pot meal is comfort food made easy.