Roasted Pepper Chicken Pasta

Roasted pepper chicken pasta is my weeknight lifesaver when I want something bright easy and deeply satisfying in under an hour. It manages to be hearty and healthy with a pop of sweet roasted peppers balanced by juicy chunks of chicken and savory herbs. This is a go-to dish for sharing with friends or serving after a busy day.

I first made this on a chilly Tuesday when my fridge was almost empty except for two bell peppers and a chicken breast. Since then it has earned a spot on my regular dinner rotation and friends ask for the recipe every time they taste it.

Ingredients

• Whole wheat penne: Brings extra fiber and a nutty flavor keep it al dente for the best texture
• Diced chicken breast: Offers lean protein always choose plump pink pieces for juicy results
• Bell peppers (red and yellow): For sweetness and color crisp peppers feel heavy for their size and their skins should be shiny
• Red onion: Gives sweetness and depth choose onions with tight dry skins and no signs of sprouting
• Olive oil: Coats the ingredients for roasting and adds heart healthy richness use extra virgin for the best flavor
• Herbes de Provence: Gives an herby aromatic lift make sure your spice is fragrant not stale

Instructions

Prep and Season:

Dice the chicken into bite sized pieces and slice the peppers and onion evenly. In a large bowl combine chicken peppers onion olive oil and herbes de Provence making sure everything is coated well. This helps every bite roast evenly and develop flavor.

Arrange and Roast:

Set your oven to four hundred degrees Fahrenheit. Spread the mixture out on a large baking tray in a single layer so the chicken and veggies caramelize and do not steam. Roast for twenty to twenty five minutes or until the chicken is fully cooked to one hundred sixty five degrees Fahrenheit and the peppers have soft edges and golden spots.

Cook the Pasta:

Bring a big pot of salted water to a rolling boil and add the whole wheat penne. Stir to avoid clumping. Boil according to the package just until it is al dente give it a taste near the end of the cooking time. Drain it well but do not rinse or you will lose that starchy surface that grabs the sauce.

Combine and Serve:

Transfer the hot drained pasta to a large serving dish. Immediately add the roasted chicken peppers and onions straight from the oven. Toss everything together to ensure all noodles get a good coating of roasted juices and olive oil. Serve while piping hot.

Bell peppers are my favorite part of this recipe. Their sweetness and color brighten the whole dish and remind me of my grandmother’s garden growing up. Once my niece helped me layer all the vegetables and ended up asking for second helpings at dinner that night.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. This pasta actually gets more flavorful as it sits and makes an easy lunch to pack for work. You can reheat it in a skillet with a splash of water to loosen up the sauce.

Ingredient Substitutions

No herbes de Provence Use a mix of dried thyme rosemary and a hint of oregano. Swap chicken for turkey or use chickpeas for a vegetarian spin. Penne can be swapped for fusilli or farfalle and any colorful veggies like zucchini or cherry tomatoes work well too.

Serving Suggestions

Serve with a sprinkle of fresh basil or parsley for extra freshness. A side salad of arugula or baby kale tossed with lemon pairs well. Sometimes I shave a bit of good parmesan over the top for cheesy depth.

Cultural and Seasonal Context

Roasted pepper chicken pasta takes inspiration from Mediterranean flavors where seasonal peppers and garden herbs are always celebrated. Summer is best for the sweetest peppers but you can find them year round. This dish shines as a rustic family meal that does not require hours of preparation.

Seasonal Adaptations

Try adding roasted summer squash or eggplant when peppers are in season. Swap in spicy chicken sausage in winter for extra warmth. Use roasted asparagus or cherry tomatoes in spring for a lighter twist.

Success Stories

One friend made this for her book club and everyone took seconds with only an empty bowl left. Another time I made a double batch before a road trip and we ate it cold for a picnic lunch which was just as delicious. Kids tend to go for the sweet peppers so it has become a trick for packing extra veggies into their meal.

Freezer Meal Conversion

You can assemble and roast the chicken and vegetables in advance then cool and pack into a freezer safe container. Cook fresh pasta on the night you serve and toss with reheated roasted ingredients for nearly instant dinner. This has rescued me more than once on a week of tight schedules.

This dish is a family favorite for good reason—easy clean up big flavor and always satisfying. Enjoy its vibrant color and hearty goodness any night of the week.

FAQs about Recipes

→ What kind of pasta works best with this dish?

Whole wheat penne gives a nutty flavor and firm texture, but regular penne or any short pasta can be used.

→ Can I use different types of bell peppers?

Yes, use any color bell peppers you like. Red and yellow add sweetness and vibrant color, but green works too.

→ Is it possible to substitute the chicken?

Absolutely—turkey breast, tofu, or even roasted veggies alone can be used for dietary preferences.

→ How can I boost the flavor further?

Try adding garlic cloves to the roast or a sprinkle of parmesan cheese when serving for extra depth.

→ What's the best way to reheat leftovers?

Gently reheat in a covered skillet with a splash of water or broth, stirring to prevent dryness.