Creamy Roasted Red Pepper Chicken Penne with Parmesan

There’s nothing quite like a hearty pasta dish to satisfy those carb cravings. This creamy roasted red pepper chicken penne brings together al dente penne, tender chicken breast strips and sweet roasted bell pepper in a luscious roasted garlic tomato sauce. Topped with a sprinkle of Parmesan and fresh oregano, it’s a restaurant-quality meal you can easily make at home.

The secret to the deep, savory flavor lies in roasting the bell pepper and garlic until caramelized and soft, then blending them into a creamy sauce with cream cheese and pasta water. Every bite is packed with richness and a hint of heat from optional chili flakes. Perfect for a weeknight dinner that feels special!

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell pepper lengthwise; remove stem and seeds. Pick oregano leaves from stems; mince leaves until you have 2 teaspoons (3 teaspoons for 4 servings). Save any remaining leaves for garnish if desired.
2. Place bell pepper halves on a baking sheet; drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Place garlic cloves on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet; add to same sheet. Roast on middle rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes. Let cool slightly.
3. Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water (1½ cups for 4 servings), then drain.
4. Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Toss with half the minced oregano, a big pinch of salt and a pinch of chili flakes if desired. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
5. Once bell pepper and garlic cloves are cool enough to handle, transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth. Heat pan used for chicken over medium-high heat. Add tomato paste, ½ cup reserved pasta cooking water (¾ cup for 4 servings), ½ teaspoon salt (1 teaspoon for 4) and remaining minced oregano. Bring to a simmer and cook until thickened, 2-3 minutes. Reduce heat to low.
6. Stir in cream cheese until melted. Add chicken, bell pepper, mashed garlic, penne, half the Parmesan and 2 tablespoons butter (4 tablespoons for 4). (Tip: If needed, stir in more reserved pasta cooking water a splash at a time until penne is thoroughly coated in sauce.) Season with salt and pepper. Divide pasta between bowls. Top with remaining Parmesan. If desired, add a pinch of chili flakes and mince more oregano for garnish.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like rigatoni or fusilli works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Can I make this vegetarian?

Absolutely! Omit the chicken and add roasted vegetables like zucchini or mushrooms. You may need to adjust seasoning.