a square close up of the spaghetti in a red pepper sauce
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5 from 1 vote

Grilled Chicken with Red Pepper Pasta

This Grilled Chicken with Red Pepper Pasta, is an elegant meal that's great for a quick weeknight dinner. The sweet, smoky taste of roasted bell peppers mixed with a little heavy cream makes a rich and creamy sauce that is truly packed with flavor, perfect next to the grilled chicken. A fabulous easy pasta recipe that the whole family will love!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main, Pasta
Cuisine: Italian
Servings: 4
Calories: 727kcal
Author: Claire | Sprinkles and Sprouts
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For the roasted pepper cream sauce

  • 1 jar roasted peppers, 12oz/330g jar - see note 1
  • 2 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 1 cup heavy cream

For the chicken and pasta

  • 2 skinless, boneless chicken breasts
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp olive oil
  • 12 oz long pasta
  • 1 tbsp salt


To make the sauce

  • Slice the bell peppers into rough pieces. Then peel and slice the garlic.
    1 jar roasted peppers (12oz/330g jars)
    2 garlic cloves

  • In a skillet, heat up the extra virgin olive oil and then cook the garlic and bell peppers for 2-3 minutes.
    3 tbsp extra virgin olive oil

  • Place the mixture in a blender, cover the lid with a tea towel and then puree.
  • Add in the heavy cream and puree until you have a thick sauce.
    1 cup heavy cream

Set aside while you make the pasta and chicken.

  • Place the chicken on a chopping board and cover with a piece of baking paper or clingfilm.
    2 skinless, boneless chicken breasts

  • Use the flat side of a meat mallet (or a heavy rolling pin) to flatten the chicken until it is about 1/2" thick.
  • Season the chicken on both sides with salt and pepper.
    ½ tsp salt
    ¼ tsp pepper

  • Heat the olive oil in a heavy-based skillet.
    1 tbsp extra virgin olive oil

  • Once it is hot, cook the chicken over high heat for 2-3 minutes on one side and then flip and cook for a further 2-3 minutes or until it is just cooked through. Remove from the heat and tent with foil to keep warm.
  • While the chicken is cooking, bring a large pan of water to a boil.
  • Once the water is boiling, salt it and add the spaghetti.
    1 tbsp salt
    12oz/340g long pasta

  • Cook for 2 minutes less than the packet suggests.
  • Reserve 2 cups of the pasta cooking water and then drain the pasta.
  • Return the pasta to the pan along with the roasted red pepper sauce and 1/2 cup of the pasta cooking water.
  • Bring to a simmer and simmer gently until the pasta is cooked al-dente. Add more pasta cooking water if the sauce starts to get too thick.
  • Once the pasta and sauce are cooked, serve with the sliced grilled chicken.


  1. You can roast your own instead to do this you'll need 4 large red bell peppers.
    • Preheat the broiler.
    • Cut each bell pepper in half and remove the membrane and seeds.
    • Place the bell peppers cut side down on a baking sheet and then grill under the broiler until the skin is blackened, and the flesh has softened - about 8-10 minutes.
    • Transfer the bell peppers to a bowl and cover them with cling wrap (or a damp tea towel)
    • Let the peppers cool. Once cooled, gently rub away the charred skin. Don't wash it away, or you will lose the wonderful flavor.
    • Once skinned, proceed with the recipe as written.


Calories: 727kcal | Carbohydrates: 69g | Protein: 25g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 3293mg | Potassium: 568mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1334IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 2mg
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