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Roasted Pepper Chicken Pasta Recipe

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4.7 from 112 reviews

This Roasted Pepper Chicken Pasta combines tender, herb-seasoned chicken and vibrant roasted bell peppers with whole wheat penne for a wholesome, flavorful dish. Roasting the chicken and vegetables at high heat enhances their natural sweetness and adds a delightful char, while the whole wheat pasta provides a hearty base. Perfect for a balanced weeknight meal packed with protein and colorful veggies.

Ingredients

Pasta

  • 10.5 ounces whole wheat penne

Chicken and Vegetables

  • 2 cups diced chicken breast
  • 2 medium bell peppers, sliced (red and yellow)
  • 1 medium red onion, sliced

Seasoning

  • 2 tablespoons olive oil
  • 1 teaspoon herbes de Provence

Instructions

  1. Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F (200°C). In a large bowl, combine the diced chicken breast, sliced red and yellow bell peppers, and sliced red onion. Drizzle the mixture with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of herbes de Provence. Toss everything thoroughly to ensure all pieces are evenly coated with the oil and herbs.
  2. Roast Chicken and Vegetables: Arrange the coated chicken and vegetables in a single layer on a baking tray. Roast in the preheated oven for 20 to 25 minutes until the chicken is fully cooked through and the vegetables are beautifully caramelized and golden brown. This roasting process brings out deep flavors and a pleasant texture to the dish.
  3. Cook Pasta: While the chicken and vegetables roast, bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to the package instructions until al dente, typically around 8 to 10 minutes. Once cooked, drain the pasta thoroughly to remove excess water.
  4. Combine and Serve: Transfer the cooked penne to a large serving dish. Top with the roasted chicken and vegetables. Gently toss everything together to combine the flavors evenly. Serve immediately to enjoy the warm, savory, and healthy pasta dish at its best.

Notes

  • Use fresh herbs if available for enhanced flavor.
  • Substitute chicken breast with boneless thighs for a juicier texture.
  • Adjust herbes de Provence quantity to taste or use Italian seasoning as an alternative.
  • For a spicier kick, add a pinch of crushed red pepper flakes before roasting.
  • Save leftovers in an airtight container and refrigerate for up to 3 days.

Find it online: https://mealoria.com/roasted-pepper-chicken-pasta-recipe/