Creamy Roasted Red Pepper & Chicken Pasta
This quick and tasty pasta dish uses roasted red peppers from a jar to save time without compromising on flavour!
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NutritionPer Serving
- Calories297
- Carbs38g
- Fat3.3g
- Saturates1.1g
- Protein25g
- Sugars9.8g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Creamy Roasted Red Pepper & Chicken Pasta is absolutely perfect for fussy eaters as the majority of the veg is hidden in the sauce! If you’re cooking for a particularly fussy eater, then you can just leave the mushrooms out as these are a bit more noticeable.
We’ve used roasted red peppers in a jar for our Creamy Roasted Red Pepper & Chicken Pasta to make this dish really easy and quick to put together – you’ll need to make sure that you’re using the type in vinegar and not oil, however, as otherwise you’ll end up with loads of extra calories.
This recipe is super adaptable and you can add whichever veggies or meat you like. We think that courgettes work particularly well and some wilted spinach stirred through at the end is also a fab addition. If you like your food spicy, then you could also add a little bit of chilli powder to your sauce as well!
What diets is this Creamy Roasted Red Pepper & Chicken Pasta suitable for?
This Creamy Roasted Red Pepper & Chicken Pasta can be made suitable for vegetarians by swapping the following ingredients out for vegetarian alternatives;
- Worcestershire sauce
- Chicken (substitute for a meat substitute or extra veg!)
It can also be made suitable for dairy free diets by swapping the following ingredients out for dairy free versions;
- Philadelphia Lightest
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Creamy Roasted Red Pepper & Chicken Pasta?
Using jars of roasted red peppers means that this dish is super quick and easy to put together. Make sure that you pick up the type in vinegar, not oil though as otherwise you’ll be adding a load of unnecessary calories!
If you can’t find roasted red peppers in a jar, or would prefer to make your own, then you can also follow the below directions instead:
Halve and deseed your peppers before placing on a baking tray. Coat with low calorie cooking spray and place into an oven preheated to 200°c for around 40 minutes, until they have softened, and the skin is a little charred. When adding to the sauce also add a tablespoon of red wine vinegar.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
The sauce can be made in bulk and frozen in portions ready for a quick dinner - it's a great alternative to supermarket pasta sauce. Cool within 2 hours of cooking, the divide into individual portions and freeze immediately. Find detailed guidelines on reheating on page 12.
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A hand blender like this one is absolutely key to getting a smooth, creamy sauce for this recipe!
The sauce for this recipe is absolutely perfect for batch cooking and freezing! We think that these plastic containers are perfect for freezing sauces and soups!
How many calories are in this Creamy Roasted Red Pepper & Chicken Pasta?
There are 297 calories per portion in this Creamy Roasted Red Pepper & Chicken Pasta,which means it falls into our Everyday Light category.
This Creamy Roasted Red Pepper & Chicken Pasta is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
For the sauce
Step 1
Add the onion, garlic and red peppers to a saucepan and gently fry over a medium heat for 10 minutes, or until the onions have softened and cooked through.
Step 2
Add the rest of the sauce ingredients, stir to combine and blend until smooth. Season with salt and pepper to taste.
For the pasta
Step 1
Add the dried pasta to a saucepan of boiling water and cook for 10 minutes until tender (or follow the cooking instructions on your pasta packet as times may vary slightly).
Step 2
While the pasta is cooking add the chicken into a frying pan. Spray with low calorie cooking spray and cook gently over a medium heat for 5 minutes until the outside of the chicken has turned white.
Step 3
Add the sliced mushrooms to the frying pan and cook for 2 minutes until softened slightly.
Step 4
Add the blended sauce to the frying pan and simmer for a further 5 minutes, until the chicken is cooked and white throughout.
Step 5
When the pasta is cooked, drain the water off and mix the pasta with the chicken and sauce. Season with salt and pepper to taste and serve.
What could I serve with this Creamy Roasted Red Pepper & Chicken Pasta?
This Creamy Roasted Red Pepper & Chicken Pasta is absolutely delicious when served alongside any of the following accompaniments:
How do you know when this Creamy Roasted Red Pepper & Chicken Pasta is cooked?
You should cook the sauce for your Creamy Roasted Red Pepper & Chicken Pasta for around 12 minutes or until the chicken is cooked through and white throughout.
Cook the pasta for around 10 minutes or according to the instructions on the packet until tender.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Creamy Roasted Red Pepper & Chicken Pasta in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy Roasted Red Pepper & Chicken Pasta in the fridge for approximately 3 days or so.
Can I freeze this Creamy Roasted Red Pepper & Chicken Pasta?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Creamy Roasted Red Pepper & Chicken Pasta?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.
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Creamy Roasted Red Pepper & Chicken Pasta
This quick and tasty pasta dish uses roasted red peppers from a jar to save time without compromising on flavour!
-
Prep Time
5 MINS
-
Cook Time
22 MINS
- KCals 297
- Carbs 38G
Instructions
For the sauce
- Add the onion, garlic and red peppers to a saucepan and gently fry over a medium heat for 10 minutes, or until the onions have softened and cooked through.
- Add the rest of the sauce ingredients, stir to combine and blend until smooth. Season with salt and pepper to taste.
For the pasta
- Add the dried pasta to a saucepan of boiling water and cook for 10 minutes until tender (or follow the cooking instructions on your pasta packet as times may vary slightly).
- While the pasta is cooking, add the chicken into a frying pan. Spray with low calorie cooking spray and cook gently over a medium heat for 5 minutes until the outside of the chicken has turned white.
- Add the sliced mushrooms to the frying pan and cook for 2 minutes until softened slightly.
- Add the blended sauce to the frying pan and simmer for a further 5 minutes, until the chicken is cooked and white throughout.
- When the pasta is cooked, drain the water off and mix the pasta with the chicken and sauce. Season with salt and pepper to taste and serve.
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Recipe notes
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66 comments
See what others have to say
TinaMonday 15th February 2021
Hi there
If I wanted to use fresh peppers would I need to roast or just fry with the onion? Also is there an alternative to using sweet smoked paprika please?
Thanks
HollyTuesday 16th February 2021
Hi Tina, you could roast the peppers along with the onion and fry until soft, normal paprika will work fine instead of smoked hope that helps!
LisaFriday 12th February 2021
Can you use something else instead of passata? Im not able to eat anything with tomatoes in.
HollyTuesday 16th February 2021
Hi Lisa, the base of the pasta sauce really is the passata so I’m not sure it would work without. I’ve found some other of our pasta dishes for that you could try that don’t use any tomatoes Bovril Spaghetti , Sneaky Mac and Cheese and Spaghetti Carbonara
SarahTuesday 9th March 2021
You could try a nomato base instead of passata. There are lots of recipes online and are all nightshade free. It works really well as a base for most tomato foods
HollyFriday 12th March 2021
Hi Sarah, thanks so much for your suggestion!
MelodySunday 24th January 2021
Can anyone advise the weight of 3 chicken breasts in grams? I’m in Australia and the chicken breasts here are huge! I feel as though if I use 3, the calories would be significantly higher. Thank you!
HollyWednesday 3rd February 2021
Hi Melody, the average medium chicken breast weighs approximately 130g hope that helps!
SueWednesday 6th January 2021
Hello, if I were to use fresh red peppers, how many would the recipe require? Thank you.
HollyWednesday 6th January 2021
Hi Sue, as a guide I would suggest 2 red peppers would be the equivalent to the roasted peppers from a jar. Hope that helps!
ClaireTuesday 29th December 2020
I can’t find any stock pots in the US. Any recommendation on what I should use instead?
SharonWednesday 6th January 2021
Hi Claire, the main manufacturer of Stock Pots is Knorr and in the USA are sold under the name, Knorr Homestyle Stock. They are sold as a pack containing 4 small pots. If you can’t find them in a supermarket, you should find them on Amazon.
Alternatively, you could try crumbling in 1/2 chicken stock cube into the sauce, let it dissolve and then blend the sauce.
Do hope this helps.
Colette McKeeverSunday 6th December 2020
This is the tastiest home made pasta sauce that I’ve had. Full of flavour and is now a regular on our menu rotation.
LisaMonday 7th December 2020
Glad you enjoyed the recipe, Collette! It really means a lot to hear such lovely comments!
Jessica HartleyWednesday 2nd December 2020
Really enjoyed this recipe!! Tried it a few times with chicken but also used 5% mince as an alternative both so lovely!! Would definitely recommend trying it , super filling and super tasty 😋
HollyThursday 3rd December 2020
Hi Jessica, thanks so much for your message. So glad you enjoyed this recipe!
PaigeSaturday 21st November 2020
Just want to check does the calories per portion include the pasta? Thanks 🙂
HollyMonday 23rd November 2020
Hi Paige, yes the nutritional information includes the pasta in this recipe. Hope that helps!
Tina WrightThursday 29th October 2020
Loved this recipe, well worth the extra work and washing up 😉 will definitely make again.
Thank you
HollyThursday 29th October 2020
Hi Tina, so glad you enjoyed this one!
JessTuesday 27th October 2020
Hi,
Just wondering if its possible to do this in the instant pot on the slow cook option or does the cheese sort of split? Ive just had an instant pot and im keen to cook everything in it 🙈😂
HollyMonday 2nd November 2020
Hey Jess, I’m not sure this recipe would convert to slow cooker or pressure cooker cooking as it’s such a short recipe anyway. I’ve found a few recipes that use the Instant Pot or can be easily converted using this guide HERE : Beef and Baked Bean Stew , Campfire Stew , Chicken Cacciatore , Mexican Chilli Beef Hope that helps!
Nikki HuntThursday 15th October 2020
Hi
I was just wondering if anyone knew the protein per portion of this dish?
Thank you,
Nikki
HollyFriday 16th October 2020
Hey Nikki, at the top of the recipe page theres a nutrition table which shows protein and other nutritional values. Hope that helps!
Lesley DavidsonMonday 12th October 2020
Made this tonight and it was delicious 😋 shall be making this again and again.
We found that the portion size was ample for 6.
Thank you .
HollyTuesday 13th October 2020
Hi Lesley, so glad you enjoyed the pasta recipe! Thanks for your message
EmilySaturday 25th July 2020
How much is portion ?
LisaMonday 27th July 2020
Hi Emily, if you scroll down to the end of the recipe web page there is a recipe card that tells you how many each recipe serves. This recipe serves 6, so each portion is a sixth of the whole dish. Hope this helps.
ChloeFriday 31st July 2020
So 33g of pasta and 1/2 a chicken breast per adult portion? Is this right?
LisaFriday 31st July 2020
Hi Chloe. Yes, the recipe is correct. We thought with all the added veg this recipe was enough to serve 6.
AJMonday 13th July 2020
Really tasty and easy to make!
I didn’t have the suggest tool to mix the sauce so popped in a blender instead! Look forward to making again
SharonTuesday 14th July 2020
Hi Amelia, we’re so pleased you enjoyed this recipe and found it easy to make. Thanks for letting us know.
Dawn QuinnWednesday 1st July 2020
Just made this today and it’s absolutely delicious.
HollyThursday 2nd July 2020
Hey Dawn, so glad you enjoyed this recipe!
Laura HillMonday 29th June 2020
Would it be okay to use chicken thighs?
HollyMonday 29th June 2020
Hi Laura, you can substitute the chicken breast for chicken thighs just make sure the chicken is cooked through and follow the recipe steps for the rest of the recipe. Hope that helps!
SerenaSaturday 27th June 2020
I’m not sure if I’m being blind, but how many does this recipe serve please? Thank you x
Steve CowderoyMonday 29th June 2020
Hi Serena, this recipe serves 6. Thanks for getting in touch with us and hope this helps.
FionaMonday 22nd June 2020
Quick, easy and delicious. Another favourite for the list.
SharonTuesday 23rd June 2020
Hi Fiona, we’re really pleased to hear that you enjoyed this recipe, thanks for letting us know.
Kimberley LearMonday 22nd June 2020
Can you use wuark instead of soft cheese
SharonMonday 22nd June 2020
Hi Kimberly, using quark should be fine in this recipe. The sauce will just be a little less creamy. Enjoy the recipe!
KirstyFriday 19th June 2020
This has quickly become a firm favourite in our house! I use a normal pepper rather than roasted and we love it! Had this a couple times now and it’s such a filling meal! Thank you!
Holly LevellSaturday 20th June 2020
Hi Kirsty, so glad you enjoy this recipe! Thats a good idea for the roasted pepper swap!
Shannon GrahamThursday 18th June 2020
Can you use roasted peppers in brine instead of in vingear?
LisaThursday 18th June 2020
Hi Shannon. Yes, you could use peppers in brine. You could add a tsp of red or white wine vinegar at step 2 for the best result. Hope this helps.
Emma O'HaraTuesday 16th June 2020
Hi i made this tonight! Delicious was a real hit! When i have put the recipie into my fitness pal it is coming in at 219 calories per serving? I use wholewheat pasts other than that it was all the same. Many thanks x
Steve CowderoyFriday 19th June 2020
Hi Emma, thanks for getting in touch with us. So glad you enjoyed this recipe, keep up the good work.
Richard GrovesSaturday 23rd May 2020
Made this tonight, simple to put together and absolutely delicious!
Holly LevellTuesday 26th May 2020
Hey Richard, so glad you enjoyed the Creamy Red Pepper Chicken Pasta!
Nat HMonday 18th May 2020
Can I just confirm that the pasta measurements are correct? 33g of dried pasta each doesn’t seem a lot? X
Sharon FitzpatrickThursday 21st May 2020
Hi Natalie, the amount of dried pasta is correct, there’s lots of chicken and vegetables in this dish which bulk it out so it doesn’t need lots of pasta. If you still think the finished recipe isn’t enough for your taste, just serve between 4, the calories will increase slightly but will still come out quite low. Hope this helps and enjoy the recipe.
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