Chicken and Roasted Red Pepper Pasta Bake
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a skillet over medium heat, sauté diced chicken seasoned with salt and pepper until golden brown (5-7 minutes).
- Stir in minced garlic and chopped roasted red peppers; cook until fragrant (about 1 minute).
- Add heavy cream and Italian seasoning; simmer gently for 3-4 minutes until slightly thickened.
- Combine cooked pasta with the sauce mixture, ensuring everything is well-coated.
- 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.