Roasted Red Pepper Cream Sauce Recipe

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 | ©addapinch.com

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 | ©addapinch.com

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 | ©addapinch.com

 

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

Print Recipe
5 from 1 vote

Roasted Red Pepper Cream Sauce Recipe

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.
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Servings: 6
Author: Robyn Stone | Add a Pinch

Ingredients

  • 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

Instructions

  • 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.

 

21 comments on “Roasted Red Pepper Cream Sauce Recipe”

  1. Sometimes it is so hard to decide what to cook and recipes like this save the day. Looks delicious!

  2. Happy Tuesday, Robyn and thank you for the nice recipe.

  3. Pingback: Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe - Cooking | Add a Pinch | Robyn Stone

  4. The roasted red pepper recipe is wonderful and very easy to prepare. I’ve used twice and it has become a favorite of ours.

  5. Simple but delicious. I oven roasted a red pepper and two hot peppers rather than from a jar, because I had them already. Also roasted portabello caps to put in with sauce. Turned out awesome, with a nice amount of spice. This will certainly be added to my rotation, due to its great variability for meals. Thanks for the easy recipe.

  6. It was one of those nights where I googled “chicken” and “roasted red peppers” while the chicken defrosted in the microwave and your blog came up with this recipe. I had all the ingredients on hand and it was quick to make. WOW. This dish will be going in the rotation! And I’m definitely checking out what other recipes you have. Perfect!

  7. This was FANTASTIC! – with a few variations. I will most certainly be making it again. Next time I will put a little less red pepper and more sauce. I added quite a bit more heavy cream than called for. I think it would also be good as a heavier sauce with maybe some cream cheese or sour cream? I had it over pasta, great dinner for one!

  8. I loved it! I used yoghurt instead of cream but it curdled on me. Still tasted good.

  9. I followed the recipe amounts but sauteed the onions and garlic then blended with the jar of roasted bell peppers. I did not have heavy cream so I made a quick roux and added some milk and grated parmesan cheese. I then sauteed baby bella mushrooms with the chicken, added the sauce and simmered for five minutes until the chicken was done. My wife and I loved it.

  10. Can i ask can i just use some roasted red peppers that i make myself as we do not have those jars of red peppers here, is so how many peppers please

  11. Made this last night for my supper club – delicious 🙂

  12. 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.

  13. Can this recipe be frozen so I can make in bulk?

  14. 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 cream.my husband told me a definet remake.
    Thanks for this one. Something a bit different to put on chicken.

  15. CAn this be frozen?

  16. 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!

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