Roasted Red Pepper Chicken Penne Alfredo
A creamy and flavorful dish combining Alfredo sauce, roasted red peppers, and tender chicken, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless and skinless
- 2 pieces red bell peppers, roasted Roast over an open flame or broil until skins are charred
- 3 cloves garlic, minced
- 8 oz penne pasta Cook according to package instructions
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese Use freshly grated for best flavor
- Salt and pepper to taste
- 2 tbsp olive oil For sautéing
- Fresh parsley for garnish (optional) For decoration and added flavor
Instructions
Preparation
- Cook the penne pasta according to package instructions, seasoning the water with a pinch of salt.
- Once cooked, drain the pasta and set aside.
Cooking
- In a skillet, heat a drizzle of olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Season chicken breasts with salt and pepper, and add them to the skillet.
- Cook the chicken until golden brown and no longer pink in the center, about 6-7 minutes on each side.
- Stir in the roasted red peppers and cook for an additional 2-3 minutes.
- Reduce heat and pour in the heavy cream, stirring to combine.
- Slowly add grated Parmesan cheese, stirring until the sauce thickens.
- Combine the cooked penne with the creamy sauce, tossing gently until well coated.
Serving
- Serve hot, garnished with fresh parsley and extra roasted red pepper strips if desired.
Notes
For best results, use evenly sized chicken breasts for consistent cooking. You can experiment with different cheeses for variations.