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Roasted Red Pepper Chicken Penne Alfredo

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Roasted red pepper chicken penne alfredo is a comforting and flavorful dish that combines creamy Alfredo sauce with tender chicken and the smoky sweetness of roasted red peppers. Perfect for weeknight dinners or special occasions, this recipe offers a delightful balance of textures and tastes that will leave you craving more. With its rich aromas wafting through your kitchen, this dish not only satisfies hunger but also warms the heart.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1 lb)
  • 8 oz penne pasta
  • 1 cup roasted red peppers, diced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 3 cloves fresh garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil, chopped (optional)

Instructions

  1. Cook the penne pasta in salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add diced chicken breasts, season with salt and pepper, and cook until browned and cooked through (7-10 minutes).
  3. Stir in minced garlic and diced roasted red peppers; sauté for about 2 minutes until fragrant.
  4. Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted. Adjust thickness with reserved pasta water if needed.
  5. Toss cooked penne with the sauce mixture until well-coated. Adjust seasoning to taste.
  6. Garnish with fresh basil if desired before serving.

Nutrition

Keywords: For added nutrition, consider mixing in spinach or mushrooms. Swap penne for whole wheat or gluten-free options for dietary preferences. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on low heat.

Find it online: https://cookingwithruth.com/creamy-roasted-red-pepper-chicken-penne-alfredo-recipe/