Description
A cozy weeknight comfort dish featuring penne pasta tossed in a silky roasted red pepper Alfredo sauce with juicy chunks of chicken.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb boneless skinless chicken breasts, cut into cubes
- 1 cup roasted red peppers (jarred or homemade)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prep the ingredients by chopping the chicken, slicing roasted peppers, grating Parmesan, and mincing garlic.
- Bring salted water to a boil, then add penne and cook until al dente. Save about a cup of the pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden, about 4-6 minutes. Remove chicken and set aside.
- Lower heat to medium, add more oil and minced garlic, cooking until fragrant. Stir in roasted red peppers and broth, simmer for a couple of minutes.
- Transfer the mixture to a blender and pulse until smooth.
- Return the smooth pepper mixture to the skillet, stir in heavy cream and Parmesan until melted and sauce thickens slightly. Add the cooked chicken back in.
- Add the drained penne to the skillet and toss to coat, using reserved pasta water as needed for a looser sauce. Adjust seasoning.
- Plate the pasta and garnish with fresh basil and extra Parmesan, adding a squeeze of lemon if desired.
Notes
Use freshly grated Parmesan for better melt and flavor. Adjust cream and broth to manage sauce thickness.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg