Bright, smoky, and indulgently creamy, this Creamy Roasted Red Pepper Pasta with Herb-Glazed Chicken transforms humble ingredients into a restaurant-worthy meal. Al dente bowtie pasta is tossed in a velvety roasted red pepper cream sauce with just the right balance of sweetness, garlic, and spice. On top, seared chicken — glazed with herbs, butter, and olive oil — adds texture and depth, creating a dish that’s as beautiful as it is delicious.

Unlike traditional tomato or Alfredo sauces, the roasted red pepper base gives this pasta a signature golden hue and layered flavor — slightly smoky, subtly sweet, and perfectly creamy. Every bite brings comfort with a gourmet edge: silky sauce, tender pasta, and juicy, herb-coated chicken. Whether you’re cooking for family, friends, or yourself, this recipe feels both elegant and effortless — perfect for any night that calls for something special.

Why You’ll Love This Recipe

• Vibrant and flavorful: Roasted red peppers create a creamy, smoky base that’s naturally sweet and balanced.
• Simple ingredients, sophisticated result: Every component comes together in under an hour.
• Perfect texture balance: Tender chicken, rich sauce, and perfectly cooked pasta.
• Visually stunning: The bright orange-gold sauce and caramelized chicken look straight out of a bistro kitchen.
• Customizable: Add heat, cheese, or veggies for your own twist.

Ingredients (Serves 4–6)

For the Herb-Glazed Chicken

• 4 boneless, skinless chicken breasts (or thighs)
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon honey (optional, for light caramelization)
• 1 tablespoon chopped fresh parsley (for garnish)

For the Creamy Roasted Red Pepper Sauce

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 roasted red bell peppers (jarred or homemade)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Italian seasoning
• 1 teaspoon tomato paste (optional, for extra color and depth)

For the Pasta

• 12 ounces farfalle (bowtie pasta)
• 2 teaspoons salt (for boiling water)

Equipment

• Blender or food processor
• Large skillet or sauté pan
• Pot for boiling pasta
• Tongs or spatula
• Whisk

Instructions

1) Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside. Toss the pasta lightly with olive oil to prevent sticking while you prepare the sauce.

2) Sear the Chicken

Pat the chicken dry and season both sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through. During the last minute, add butter and honey (if using) to glaze the chicken, spooning the melted mixture over the top as it caramelizes. Remove from heat, let rest for a few minutes, then slice or cube for serving.

3) Prepare the Roasted Red Pepper Sauce

In the same skillet, reduce heat to medium. Add olive oil and sauté onion until translucent, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Add roasted red peppers, chicken broth, and tomato paste. Simmer for 5 minutes. Transfer to a blender or use an immersion blender to puree until smooth and velvety. Pour the blended sauce back into the skillet over low heat.

4) Add Cream and Parmesan

Stir the heavy cream into the blended sauce, whisking to combine. Add Parmesan cheese, Italian seasoning, salt, and crushed red pepper flakes if you like a little heat. Simmer gently for 3–4 minutes until the sauce thickens and coats the back of a spoon. Adjust seasoning to taste — a dash of salt or a touch more Parmesan will balance the flavor beautifully.

5) Combine Pasta and Sauce

Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, stir in a splash of reserved pasta water until creamy and glossy. The pasta should be fully coated, with the sauce clinging perfectly to every curve of the bowties.

6) Finish and Serve

Plate the pasta and top generously with the herb-glazed chicken pieces. Garnish with fresh parsley and an extra sprinkle of Parmesan. Serve warm, and watch the sauce glisten as the flavors melt together on the plate.

Flavor Notes

This pasta is defined by its layers: smoky roasted red peppers, nutty Parmesan, aromatic herbs, and sweet, buttery chicken. The sauce hits that perfect balance of rich and fresh — creamy without feeling heavy, bold but never overpowering. Each bite gives you silkiness from the sauce, texture from the chicken, and satisfaction from the pasta’s gentle chew. It’s comfort food elevated — vibrant, smooth, and full of depth.

Chef’s Tips

• Use roasted peppers packed in water, not oil: They blend smoother and don’t overpower the sauce.
• Don’t rush the sear: The caramelization on the chicken adds richness to the entire dish.
• Blending is key: For a silky texture, blend the sauce thoroughly — no chunks left behind.
• Adjust with pasta water: It keeps the sauce glossy and clinging without extra cream.
• Finish with herbs: A sprinkle of parsley or basil adds freshness to the creamy sauce.

Make-Ahead & Storage

• Make-ahead: Prepare sauce up to 2 days in advance and store in an airtight container.
• Refrigerate: Store leftovers up to 3 days; reheat over low heat with a splash of cream or broth.
• Freeze: Sauce can be frozen for up to 2 months (without pasta). Thaw and whisk before reheating.
• Reheat tip: Always reheat slowly to keep the sauce from separating.

Serving Suggestions

Pair this Creamy Roasted Red Pepper Pasta with garlic bread, roasted vegetables, or a simple side salad with lemon vinaigrette. For wine, try a chilled Sauvignon Blanc or light Pinot Grigio — both balance the cream and pepper sweetness. A sprinkle of crushed red pepper and a drizzle of olive oil right before serving elevates the presentation even further.

Variations

• Spicy Red Pepper Pasta: Add 1 teaspoon Calabrian chili paste or red chili flakes to the sauce.
• Vegetarian Option: Skip the chicken and add roasted zucchini, mushrooms, or sun-dried tomatoes.
• Cheesy Upgrade: Blend in 2 ounces of cream cheese for extra richness.
• Roasted Garlic Twist: Replace fresh garlic with slow-roasted cloves for deeper flavor.
• Smoked Paprika Finish: Dust lightly over the plated dish for aroma and color contrast.

Quick Recipe Card

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Serves: 4–6

1. Cook pasta; reserve pasta water.
2. Season and sear chicken; glaze with butter and herbs.
3. Sauté garlic and onion; blend with roasted peppers and broth.
4. Stir in cream, Parmesan, and spices; simmer until thick.
5. Toss pasta in sauce; top with chicken and serve hot.

Behind the Flavor

This recipe is inspired by the bold flavors of Mediterranean cuisine — where roasted peppers and garlic are everyday staples. The sauce blends Italian comfort with Spanish warmth, resulting in a dish that’s both familiar and exciting. The creamy base ties it all together while keeping the natural sweetness of the peppers intact. Adding herb-glazed chicken turns it into a complete, satisfying meal that’s equally suited for casual dinners or special occasions.

Final Thoughts

Creamy Roasted Red Pepper Pasta with Herb-Glazed Chicken is proof that comfort food can look and taste refined. It’s rich, colorful, and deeply satisfying — the kind of meal that makes any night feel special. Each bite delivers balance: smoky peppers, creamy sauce, and caramelized chicken layered perfectly over tender pasta. This is a dish that feels both home-cooked and high-end — simple, bold, and unforgettable.