Creamy Pasta Recipe with Chicken and Roasted Red Peppers

When I hit the grocery store, I have a few key ideas in mind for feeding my family. I look for whole, fresh, and natural ingredients whenever I can but I also have to feed several hungry people on a limited budget. My solution to healthy eating on a dime is the addition of pasta, rice, or potatoes to just about every dinner I serve. When you are trying to feed hungry, athletic teenagers with an insanely high metabolism, you need plenty of carbs! This pasta recipe will go a long way towards feeding a hungry family but won’t cost you a fortune to make.

I chose to use organic chicken breasts for this pasta recipe, along with a large jar of roasted red peppers from Botticelli. I love the flavor of fire roasted red peppers but I am lazy and making them myself seems like way too much work! From start to finish, this pasta recipe took less than 30 minutes to make so you can even prepare it on a busy weeknight and maybe have a few leftovers for the next day’s office lunch (if you love a good pasta recipe, check out my recipe for spaghetti pizza).

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Creamy pasta recipe

Botticelli Foods offers a wide variety of olive oils, pastas, vinegars and fire roasted sweet red peppers. They even offer  an Organic Extra Virgin Olive Oil for those of you who prefer organic foods. They have been providing high quality olive oils for over 5 generations and take pride in the quality of the foods they offer. I was certainly impressed with the items I was sent to help create this recipe!

Let me know what you think of this pasta recipe if you decide to give it a try in your own kitchen!

Creamy Pasta Recipe with Chicken and Roasted Red Peppers 2

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Creamy Pasta Recipe with Chicken and Roasted Red Peppers

Yield: 5 to 6 servings

Creamy Pasta Recipe with Chicken and Roasted Red Peppers

Creamy Pasta Recipe with Chicken and Roasted Red Peppers 2

A creamy pasta recipe with plenty of flavor

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 pound Botticelli pasta, cooked according to package directions
  • 3 large garlic cloves, minced
  • 1 (24 ounce jar) Botticelli roasted red peppers, sliced
  • 3 boneless chicken breasts, cut into bit sized pieces
  • 3 to 4 TBSP Botticelli olive oil
  • garlic salt and pepper to taste
  • pinch of paprika for color
  • 1 cup half and half
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon dried basil
  • finely chopped parsley for garnish if desired


  1. Heat a large saute pan (I used cast iron) over medium heat. Add olive oil
  2. When oil is hot, add chunks of chicken.
  3. Cook chicken until almost done, seasoning with salt, pepper and paprika
  4. When chicken is almost finished cooking, add in sliced roasted red peppers and minced garlic
  5. Saute 3 to 4 more minutes or until chicken is done cooking and garlic is aromatic.
  6. Turn heat down to medium low
  7. Add half and half and Parmesan cheese and cook until cheese is melted and sauce is slightly thickened
  8. Toss in cooked pasta and mix to combine
  9. Season with addition salt and pepper if desired and top with basil.


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