Roasted Pepper Chicken Pasta Recipe

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The Comfort of Roasted Pepper Chicken Pasta Recipe

There’s something so soul-satisfying about a dish that combines simple ingredients into a golden, velvety meal—that’s exactly what this Roasted Pepper Chicken Pasta Recipe delivers. I love how the sweet roasted bell peppers and tender chicken blend with whole wheat penne, creating a harmony of textures and flavors that feel both nourishing and effortlessly elegant.

Whenever I make this for family or friends, the kitchen fills with an aromatic warmth from the roasted herbs and caramelizing veggies. You’ll notice the tender chicken’s juiciness paired with the slight crisp of the peppers, making each bite a comforting celebration. It’s the kind of meal that invites you to slow down, savor, and enjoy the little pleasures of cooking at home.

Whether it’s a busy weeknight or a leisurely weekend, this dish strikes the perfect balance between wholesome and indulgent. The recipe’s straightforward approach means you spend less time fussing and more time enjoying that satisfying first forkful.

Ingredient Guide

• Whole wheat penne (10.5 ounces): Adds a wholesome, nutty flavor and a nice bite. Swap for gluten-free pasta if preferred.
• Diced chicken (2 cups): The main protein—choose fresh breast for lean meat or thighs for extra juiciness.
• Bell peppers (2 medium, red and yellow): Sweetness and color that become beautifully caramelized in the oven.
• Red onion (1 medium): Adds a subtle pungency that mellows when roasted.
• Olive oil (2 tablespoons): For roasting—brings a silky richness and helps everything crisp lightly.
• Herbes de Provence (1 teaspoon): A fragrant herbal mix that elevates the dish with hints of thyme, rosemary, and lavender. You can substitute Italian seasoning if needed.

Prep Before You Begin

Setting up your workspace for this Roasted Pepper Chicken Pasta Recipe makes all the difference. Preheat your oven to a toasty 400°F to get that perfect roast going. While the oven warms, dice the chicken and slice your peppers and onion evenly so everything cooks uniformly. A clean, organized mise en place will help your kitchen flow, and your cooking time will feel like a breeze.

How to Make Roasted Pepper Chicken Pasta Recipe

1. Preheat your oven to 400°F. This high heat is key for roasting the chicken and veggies to a golden, lightly crisp finish.
2. Combine diced chicken, sliced bell peppers, and red onion in a large bowl. Drizzle olive oil over the mixture, then sprinkle with herbes de Provence. Toss everything well so each piece is coated in fragrant oil and herbs.
3. Arrange the coated ingredients in a single layer on a large baking tray. Spreading them out ensures even roasting, letting chicken brown while peppers become caramelized and tender.

4. Roast the tray in the preheated oven for 20 to 25 minutes. You’ll want to see the chicken turn a lovely golden brown and the bell peppers soften while developing a slight char around their edges. This slow roasting builds layers of flavor that you’ll notice the moment you dig in.
5. Meanwhile, boil a large pot of salted water. The salt seasons the pasta from within, enhancing its natural nuttiness. Add your whole wheat penne and cook until al dente—just tender enough to hold its shape and provide a bit of bite.
6. Drain the pasta thoroughly to avoid watering down your dish. Then, transfer it to a large serving dish.
7. Top the pasta with the roasted chicken and vegetable mix. Gently toss everything together so the olive oil and herbs coat each piece without mushing the tender veggies. Serve immediately to enjoy the warm, vibrant flavors at their best.

Creative Variations for Roasted Pepper Chicken Pasta Recipe

• Add a handful of fresh baby spinach or arugula right at the end for a peppery pop of greenery and an extra nutrient boost.
• Swap the herbes de Provence with smoked paprika and cumin for a subtly smoky, southwestern twist that’s deeply savory.
• Use chicken thighs instead of breast for a juicier bite, especially if you love rich, more flavorful meat.
• Finish with a sprinkle of crumbled feta or grated Parmesan to introduce a welcome salty tang.
• Swap out the whole wheat penne for gluten-free or chickpea pasta to cater to dietary needs without skimping on texture.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors and add a refreshing contrast.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors actually deepen overnight.
• Freeze: This dish freezes well for up to 1 month. Separate portions before freezing make thawing easier.
• Reheat: Warm gently on the stovetop or microwave with a splash of water or broth to revive the moisture and prevent dryness.
• Tip: Add fresh herbs or a drizzle of olive oil after reheating to freshen up the dish.

Roasted Pepper Chicken Pasta Recipe FAQs

• Can I use pre-cooked chicken for this recipe? Absolutely! Just toss the pre-cooked pieces in with the peppers during roasting to warm through and soak up those fantastic flavors.
• What if I don’t have herbes de Provence? No worries—you can substitute with Italian seasoning, or a mix of dried thyme, oregano, and rosemary works beautifully too.
• How do I know when the chicken is fully cooked? Look for juices running clear and the chicken reaching an internal temperature of 165°F (74°C). The chicken should feel firm, not rubbery.
• Is whole wheat penne necessary? Not at all! Whole wheat adds a lovely nutty undertone and more fiber, but regular semolina pasta or any preferred type works perfectly.
• Can I make this vegan or vegetarian? For a vegetarian take, swap chicken for roasted chickpeas or tofu, seasoned and roasted alongside the peppers.

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