Comforting Chicken and Roasted Red Pepper Pasta Bake

Imagine a dish that is a warm hug on a cold day, where tender chicken and roasted red peppers dance together in creamy pasta, topped with melted cheese that pulls away like an old friend. That’s what Chicken and Roasted Red Pepper Pasta Bake brings to the table—comfort in every bite, with flavors that sing louder than your aunt at family gatherings.

Now, picture this: you’ve had a long day, the kids are bouncing off the walls, and you need something delicious that doesn’t involve a five-hour cooking marathon or a trip to the grocery store. Enter this pasta bake! It’s the kind of meal that says “I love you” to your taste buds while being easy enough to make that your biggest challenge will be not eating it straight from the pan.

Let me take you back to that time I made this pasta bake for my friends’ game night. They arrived expecting pizza but were greeted by the intoxicating aroma of garlic and roasted peppers wafting through my kitchen. Their faces lit up when they took that first bite—it was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts; adjust based on your crowd size for maximum deliciousness.
• Roasted Red Peppers: Opt for jarred ones for convenience or roast them yourself if you’re feeling adventurous—smoky flavor guaranteed.
• Pasta (Penne or Rigatoni): Choose your favorite shape; just ensure it’s sturdy enough to hold onto all that cheesy goodness.
• Heavy Cream: Adds richness and depth; substitute with half-and-half if you want to lighten it up (but let’s be real—go big or go home).
• Parmesan Cheese: Freshly grated is best; it melts beautifully and adds a lovely nutty flavor.
• Italian Seasoning: A blend of herbs elevates this dish from basic to “wow”—don’t skip it!
• Garlic: Freshly minced garlic works wonders here; just don’t blame me when your breath takes over the room.
• Salt and Pepper: Essential seasonings to bring out all those delicious flavors—season generously!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken and Roasted Red Pepper Pasta Bake

**Preheat Your Oven**: Preheat oven to 375°F (190°C) while you gather your ingredients. This ensures everything cooks evenly and saves you time later.

**Cook the Pasta**: Boil water in a large pot, add salt, then cook the pasta until al dente according to package instructions—about 8-10 minutes. Drain and set aside.

**Sauté Chicken**: In a large skillet over medium heat, sauté diced chicken breasts seasoned with salt and pepper until golden brown—alluring aromas should fill your kitchen within 5-7 minutes.

**Add Garlic & Peppers**: Stir in minced garlic and chopped roasted red peppers; cook until fragrant—about 1 minute. Your kitchen will smell heavenly right about now!

**Create Sauce**: Pour in heavy cream and sprinkle Italian seasoning; stir well until combined. Let it simmer gently for about 3-4 minutes until slightly thickened.

**Combine Everything**: Add cooked pasta into the sauce mixture, stirring gently until everything is coated in creamy goodness. Don’t forget to sample it because quality control is key!

**Bake It Up**: Transfer everything into a greased baking dish. Top with grated Parmesan cheese; bake for 25-30 minutes until golden brown and bubbly—a sight so beautiful you might shed a tear.

And there you have it—the perfect Chicken and Roasted Red Pepper Pasta Bake! Each layer of flavors melds together into one harmonious dish that feels like home—it’s comfort food at its finest!

Perfecting the Cooking Process

Sear the chicken first to lock in juices, then cook pasta while preparing a creamy roasted red pepper sauce.

Add Your Touch

Consider swapping chicken for turkey or using different cheeses like mozzarella for a fun twist on flavor.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat in the oven to maintain creaminess and texture.

Sharing this recipe always brings back fond memories of my sister’s birthday last year when everyone went for seconds—and thirds! It’s a crowd-pleaser that brings family together around the table.

FAQ

Can I make Chicken and Roasted Red Pepper Pasta Bake ahead of time?

Yes, this recipe can be prepared a day ahead and baked when ready.

What type of pasta works best with this dish?

Penne or rotini pasta holds sauce well, making them excellent choices.

How do I make it spicier?

Add red pepper flakes or diced jalapeños to the sauce for extra heat.

Print

Chicken and Roasted Red Pepper Pasta Bake

Print Recipe

Pin Recipe

Indulge in the comfort of Chicken and Roasted Red Pepper Pasta Bake, a warm, creamy dish that’s perfect for busy weeknights or cozy gatherings. Tender chicken and flavorful roasted red peppers combine harmoniously with pasta, all enveloped in a luscious sauce topped with melted cheese. This dish is not only easy to prepare but also a guaranteed crowd-pleaser that will leave everyone asking for seconds.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Main
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup jarred roasted red peppers, chopped
• 8 oz penne or rigatoni pasta
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tsp Italian seasoning
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and set aside.
3. In a skillet over medium heat, sauté diced chicken seasoned with salt and pepper until golden brown (5-7 minutes).
4. Stir in minced garlic and chopped roasted red peppers; cook until fragrant (about 1 minute).
5. Add heavy cream and Italian seasoning; simmer gently for 3-4 minutes until slightly thickened.
6. Combine cooked pasta with the sauce mixture, ensuring everything is well-coated.
7. Transfer to a greased baking dish, top with grated Parmesan cheese, and bake for 25-30 minutes until golden brown.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 3g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 85mg

Keywords: For a lighter version, substitute half-and-half for heavy cream. Experiment with different cheeses like mozzarella for varied flavors. Store leftovers in an airtight container for up to three days.