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
Susan ClarkeFriday 7th April 2023
Could this be eaten cold the following day?
SharonMonday 17th April 2023
Hi Susan, yes, you could eat our Creamy Roasted Red Pepper & Chicken Pasta cold the next day if you like.
LesleyThursday 10th November 2022
Made this today for the first time. I found the sauce a bit vinegary so would probably reduce that next time. Added a little chilli to the sauce. I also found that there was a lot of water came out of the chicken & mushrooms, which made the sauce a bit runny. But overall the flavour was good!
SharonFriday 11th November 2022
Hi Lesley, thanks for your comment and glad you enjoyed the flavour of this recipe. Adding a little chilli sounds good! Some chicken has water added during processing, this is probably why you found alot of liquid in your frying pan. You can drain it off before proceeding with the recipe. If you’ve already gone ahead and the liquid has been mixed into the sauce, just simmer uncovered for a few minutes until the sauce has reduced and thickened a little.
RebeccaThursday 15th September 2022
Hi there, I could only get roasted red peppers in brine at my local supermarket.… would the brine ones work okay in this recipe instead or do they need to be in vinegar?
SharonThursday 15th September 2022
Hi Rebecca, roasted red peppers in brine should work fine. When the sauce is ready, taste it as you may need to add a little more red wine vinegar to compensate for not using peppers in vinegar. Hope you enjoy the recipe!
DebbieFriday 3rd June 2022
One of the best pasta sauces I have ever made! The roasted red peppers add so much depth and flavour! This is one of those recipes that causes quite a bit of washing up but this would not put me off making this again.
HollyMonday 6th June 2022
Hey Debbie, thanks so much for your message we are so glad to hear you enjoy this recipe!
SamFriday 3rd June 2022
Could I batch cook the sauce with the chicken and mushrooms then freeze? Leaving pasta to be added when reheating?
HollyMonday 6th June 2022
Hey Sam, yes you could freeze the sauce then add fresh pasta when ready to eat or you could freeze the fully cooked recipe as it is. Hope that helps!
Angela JacksonSaturday 19th March 2022
Made this and had some extra sauce left over so gave it to a neighbour to try. She had it with some tagliatelle and was in awe! Got told she would’ve happily paid for this when eating out as it was restaurant quality!
HollyMonday 21st March 2022
Hey Angela, thanks so much for your message! We are so glad to hear you and your neighbour enjoyed the recipe!
BeckyTuesday 1st March 2022
Just made this ahead, for dinner this evening. I was wondering whether this sauce would work well as a soup too? Also. How long does the sauce on its own keep fresh in the fridge for please? Thanks!
HollyMonday 7th March 2022
Hi Becky, yes you could use the vegetable base from this recipe as a soup you may need to add a little extra water after blitzing to make to the desired consistency. We have a recipe for Roasted Red Pepper and Feta Soup which you may also enjoy. The sauce could be kept in the fridge for a few days alternatively you could freeze it and have it ready for when you need a ready to go pasta sauce. Hope that helps!
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