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Creamy Roasted Red Pepper and Chicken Penne
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • Colander

Ingredients
  

  • 12 ounces penne pasta
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh basil leaves, torn (for garnish)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through.
  • Add the minced garlic to the skillet and stir for 1 minute until fragrant. Add the chopped roasted red peppers and cook for another 2 minutes.
  • Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese until it melts and the sauce thickens slightly.
  • Add the drained penne to the skillet and toss everything together so the pasta is evenly coated. Season with additional salt and pepper if needed.
  • Remove from heat, sprinkle with torn basil leaves, and serve right away.

Notes

Jarred roasted peppers keep the prep quick and add consistent sweetness. If the sauce thickens too much while sitting, stir in a splash of the pasta cooking water before serving. Leftovers reheat well over low heat with a little extra cream to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander