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This Roasted Red Pepper Cream Sauce is about as perfect of a cream sauce as I’ve ever tasted. In my opinion, it is balanced and just has the right amount of bite from the peppers without overwhelming whatever you serve it on.

Roasted Red Pepper Cream Sauce Recipe | ©
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And since this cream sauce comes together in just a few minutes, it is easy enough to pull together and serve over a quick dish of pasta or even my new favorite zucchini pasta. Believe me, it has been a go-to recipe in my house for years.

Roasted Red Pepper Cream Sauce Recipe | ©

It all begins with a little bit of butter, onions, garlic, chopped roasted red peppers, cream and a few other touches. In just a few minutes, you have this delicious cream sauce that takes everything up a notch and tastes like you’ve been in the kitchen cooking all afternoon.

When, in reality, you can throw a meal together of pasta, cream sauce, and a small side salad in about 15 minutes. Or, if you have more time, it is beautiful drizzled over roasted chicken. But definitely, check in tomorrow to see what I made with this cream sauce recipe. You’ll love it.

I don’t know about you, but it takes longer for me to make up my mind what I want to cook for supper than it does to have this on the table!

Roasted Red Pepper Cream Sauce Recipe | ©

Here’s my Roasted Red Pepper Cream Sauce recipe. I hope you love it!

4.88 from 8 votes

Roasted Red Pepper Cream Sauce Recipe

Sauces 18 mins

Prep Time 3 mins
Cook Time 15 mins
Servings 6
Course Sauce
Cuisine American
Author Robyn Stone | Add a Pinch
Cream sauce makes a great addition to so many pasta, chicken, or other dishes. Get this roasted red pepper cream sauce recipe that is ready in minutes.


  • 1 tablespoon butter
  • 1/2 medium onion diced finely
  • 1 clove garlic minced
  • 1 (12-ounce)jar roasted red peppers , diced
  • 1/4 cup heavy cream
  • pinch red pepper flakes optional
  • salt and pepper to taste


  • Melt butter in a 12-inch skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and roasted red peppers, including the juices from the container. Add in heavy cream, stirring constantly until cream sauce has thickened and will coat the back of a spoon. Add red pepper flakes, if using. Add salt and pepper to taste.

Nutritional Information

Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 23mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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Robyn xo

30 Minutes or Less Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 5 stars
    Love this recipe. I have used Italian sausages instead of chicken or both, amazing! Perfect combo of flavours. Thanks so much for this. Has inspired me and I roast red peppers when I get a bunch on sale and this works great.

  2. 5 stars
    I made this to just put of chicken tenders that I did sauté in olive and seasoned then tenders.
    Since I was making just enough for two, I cut the recipe in half. The only thing I did differently 
    Was add 1 more Tablespoon of the husband told me a definet remake.
    Thanks for this one. Something a bit different to put on chicken.

  3. I’m excited to try this recipe. My favorite Italian restaurant uses it with an Alfredo sauce but I’d rather use just the red pepper sauce!

  4. 5 stars
    Delicious! Used a shallot instead of an onion and added a teaspoon of Italian seasoning. Family absolutely loved it and asked for it to be made again!!

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