Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe


5 from 6 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

This Chicken Pasta with Roasted Red Pepper Cream Sauce has to be one of my favorite, quick, family-friendly meals. Ready in less than 30 minutes, it makes a perfect busy weeknight recipe.

Chicken Pasta | ©

I start by cooking my pasta in a stockpot while cubing my chicken and quickly cooking it in a skillet.

Then, once it has cooked, I remove it to a bowl as I prepare my cream sauce.

Chicken Pasta | ©

I drain my pasta and toss it into the cream sauce, making sure get as much of that cream sauce goodness on the noodles as possible. Then, the chicken goes back into the skillet, along with a few hands full of fresh spinach, salt and pepper and voila, supper is ready!

I love recipes like that!

Chicken Pasta | ©

Here’s my chicken pasta recipe with roasted red pepper cream sauce. It’s a keeper!

Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe

5 from 6 votes
Chicken pasta recipes are family favorites, like this Chicken Pasta with Roasted Red Pepper Cream Sauce. Get this chicken pasta recipe that is ready in 30 minutes or less.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 2 tablespoons butter
  • 2-3 chicken breasts, cut in half horizontally and cubed
  • 1 roasted red pepper cream sauce recipe
  • 1 (8-ounce) package pasta, , your favorite style, cooked
  • 2 cups spinach
  • salt and pepper, to taste


  • Melt butter in a 12-inch skillet over medium heat. Add in chicken and cook until cooked throughout and browned, about 8 minutes. Remove chicken to a bowl and set aside.
  • Prepare roasted red pepper cream sauce in the skillet. Drain cooked pasta and toss in the cream sauce with tongs, making sure to coat pasta as much as possible. Add back in chicken. Add fresh spinach and remove from heat. Toss all ingredients together and add salt and pepper, to taste.
  • Serve warm.


Calories: 229kcal | Carbohydrates: 3g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 173mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2014IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 6 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Bonnie L. says:

    If i freeze this should i freeze the chicken seoarately or can the whole dish be frozen together.  How best to thaw and re-heat?

  2. anna says:

    Trying this tonight with Shrimp instead of chicken – looks amazing

    1. Robyn Stone says:

      Hope you enjoy it, Anna! xo

  3. Jessie says:

    5 stars
    Excellent recipe! I made a double batch to freeze before baby comes. It is a super easy meal that is warm and hearty. I’m definitely looking forward to eating this after our baby is born!

    1. Robyn Stone says:

      Hi Jessie,
      I’m happy you liked this! It is a great meal for making ahead! Best wishes for the birth of your baby! That is such a precious, special time! xo

  4. Ana says:

    5 stars
    I LOVED this recipie. Super taste! Super Easy! I added a bullion cube in the sauce for more flaver. My husband is a Spanish fishing captain who goes out to sea 4 months at a time. He loved it too! He will be taking this recipie out to sea with him.

    1. Robyn Stone says:

      Oh goodness, Ana! I’m so glad that you both enjoyed and I wish him safe travels!!! xo