I love a hearty, yet nourishing, dinner recipe during the week and this roasted red pepper pasta is the perfect all-in-one meal. This dish is made with a dairy-free roasted red pepper sauce that gets tossed with cooked pasta, spinach and grilled chicken.
It’s full of veggies and saucy flavor, and comes together in just a few simple steps. It’s naturally dairy-free and can be made gluten-free if needed. You can even make this without the chicken for a veggie-packed pasta dish!
This comforting one-pan dish is the perfect meal prep recipe for have on hand. It’s simple enough for weeknight dinners and can easily be adjusted to your spice preference.
I prefer using store-bought roasted red peppers to save time, but you can easily make your own if preferred.
What You’ll Need To Make Red Pepper Pasta
With just a few simple ingredients, you’ll be able to make this cozy dish. Here’s what you’ll need-
- Pasta of choice. I like to use rigatoni for this recipe
- Boneless, skinless chicken thighs- feel free to swap chicken breast for a leaner option
- Spinach– for some extra greens
- Olive oil + seasonings– you’ll need salt, pepper, paprika, red pepper flakes and garlic powder
- Onion & garlic, for added flavor
- Fresh basil
Roasted Red Pepper Sauce Ingredients
- Store-bought roasted red peppers, or homemade if you’re feeling fancy
- Full-fat coconut milk, or substitute dairy or non-dairy milk
- Reserved pasta water
- Tomato paste
- Salt, pepper, red pepper flakes
- Sugar– depending on the roasted red peppers you use, a tsp of sugar may be necessary to counteract the bitterness of the peppers
- Start by preparing your pasta as instructed on the package. Reserve about a cup of pasta water, then drain the pasta and set aside while you prepare the sauce
- Blend the roasted red pepper sauce ingredients until smooth
- Season the chicken thighs and cook on medium heat for about 3-4 minutes per side, until browned. Remove them from the pan and finish preparing the sauce. Once the chicken has cooled, chop it into smaller pieces
- Into the same pan, saute the onion and garlic, then pour in the blended red pepper sauce. Depending on the red peppers used, you may need to add a tsp of sugar to counteract the bitterness of the peppers
- Mix the spinach and chopped chicken into the sauce and stir everything to combine. Garnish with basil and a drizzle of chili oil
This recipe is just as good leftover as it is served fresh. It’s simple yet flavorful, and truly elevates your weeknight dinner. I can’t wait for you guys to try it!
More hearty dinner ideas to try:
One-pan Chicken and Couscous
Honey Mustard Salmon Bites and Veggies
White Bean Sweet Potato Tacos
Roasted Red Pepper Pasta and Chicken
Ingredients
- 1 lb pasta of choice, I used rigatoni
- 4 -6 boneless, skinless chicken thighs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach
- Salt & pepper
- Olive oil
- 4 -5 basil leaves, chopped
Roasted Red Pepper Sauce
- 1 jar roasted red peppers (16 oz), drained and rinsed
- 1 cup full-fat coconut milk, or sub milk of choice
- 1 cup pasta water
- 1 tbsp tomato paste
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes, optional
- 1 tsp sugar, optional
Directions
- Bring a large pot of salted water to a boil and cook the pasta as instructed on the package. Reserve 1 cup of pasta water, drain and set aside.
- Prepare the pasta sauce by blending together the drained roasted red peppers, coconut milk, pasta water, tomato paste and spices. You can leave out the sugar and add it in the end if needed.
- Season the chicken thighs with salt, pepper paprika and garlic powder. Heat a large skillet on medium heat then drizzle with olive oil. Use a large enough skillet to be able to prepare the pasta in the same pan.
- Cook the chicken for about 4-5 minutes per side on medium heat, until browned. Remove from pan and let rest while you prepare the sauce.
- To the same pan, add in the diced onion and saute for 3-4 minutes. I added in 2 tbsp of water to deglaze the pan after cooking the chicken. Add in the garlic and cook for another 2 minutes.
- Pour in the blended sauce with the chopped basil and simmer on low for a couple of minutes. Taste and adjust any seasoning. Depending on the roasted red peppers used, you may need to mix in 1 tsp of sugar to counteract the bitterness.
- Once the sauce is seasoned to your liking, mix in the pasta and spinach and toss together. Dice the cooked chicken and mix it into your pasta
- Garnish with extra basil when serving. I love to top mine with a drizzle of chili oil.
Roasted Red Pepper Pasta with Chicken! It’s the ultimate comfort food that’s both hearty and healthy, perfect for those busy weeknights when you need a satisfying meal in a pinch.