Creamy Chicken and Roasted Red Pepper Pasta Recipe

Creamy Chicken and Roasted Red Pepper Pasta on

This recipe seriously tastes like something you would order at an Italian restaurant . . . my whole family absolutely loved it. The flavor is so delicious. I loved it because it was ready in less than 25 minutes! We are definitely adding this to our meal rotation!

Serves: 4-5

Creamy Chicken and Roasted Red Pepper Pasta Recipe

A quick pasta dish that is ready in about 25 minutes! Our whole family loved it.

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 1 lb. bowtie pasta (or any kind of pasta would work!)
  • 1-1 1/2 lbs. cooked chicken, sliced or cubed (I just sauteed some while the noodles cooked, but rotisserie chicken would work also)
  • 1 medium onion, diced
  • 3 cloves garlic, pressed or crushed
  • 4 tablespoons butter
  • 1 cup half and half, room temperature
  • 1 cup chicken broth
  • 1 teaspoon seasoned salt
  • 12 oz jar roasted red peppers, sliced
  • 1 cup mozzarella, shredded


  1. Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
  2. Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn?t boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley or basil when serving.

Items needed:

Looking for more pasta dishes?
Southwest Chicken Pasta
Bacon Ranch Pasta Salad
One Pan Italian Pasta
Tortellini Pasta Salad
Creamy Ranch Pasta Salad

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Creamy Chicken & Roasted Red Pepper from

Adapted from Eat At Home.

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22 Responses to “Creamy Chicken and Roasted Red Pepper Pasta Recipe”

  1. Im so glad I found your blog. This pasta dish looks so delish.
    Would luv for my readers to see this awesome idea, will you please join our weekly party at
    have a great crafting weekend!
  2. Tried this last night and made a few changes based on what I had and it was great! I pureed 1 1/2 roasted red peppers (I roast mine on the stove) and added the puree to the sauce before adding the pasta. Then I added another 1 1/2 roasted red peppers chopped. I didn't have any seasoned salt so I just used kosher salt, ground black pepper and sweet paprika. I only had 1/2 cup fat free shredded moz which doesn't melt very well so I used that and another half cup of shredded 6 cheese italian blend. All that with some crispy browned skillet chicken with a tiny bit of chipotle powder - YUM!
    • I googled this for you and there were a few helpful ideas -
      one is regular milk can be substituted but the dish will not be as rich. Another is for one cup of half and half use 7/8 cups of milk and 7/8 Tablespoon melted butter (cooled). Can also used canned evaporated milk. A recipe calling for half and half requires the additional butter fat content it has over milk. So, even if you use canned evaporated milk as a substitute you will need to increase the butter fat by adding butter. Mix about 1 tablespoon melted and cooled butter into each cup of milk used. You still won't get the exact result called for in the recipe but hopefully it will pass.

      Good luck with your healthier version of this recipe! :)
      -The Six Sisters

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