If you love pasta that’s unapologetically saucy, glossy, and packed with bold flavor, this one’s for you. Roasted red peppers bring a gentle sweetness and smoky depth to a vibrant pesto that clings to every piece of pasta, while juicy grilled chicken makes it satisfying enough for dinner. It’s the kind of dish that looks fancy, feels comforting, and disappears fast—perfect for busy nights when you still want something special.
Roasted Red Pepper Pesto Pasta with Grilled Chicken
Equipment
- Grill or grill pan
- Large pot (for pasta)
- colander
- Food processor or high-speed blender
- Mixing bowl
- Tongs or large spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
Grilled Chicken
- 1½ lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Optional: squeeze of lemon juice
Roasted Red Pepper Pesto
- 1 cup roasted red peppers jarred, drained, or freshly roasted
- ½ cup fresh basil leaves
- ¼ cup toasted pine nuts or almonds/cashews
- ⅓ cup grated Parmesan or Pecorino Romano
- 1 small garlic clove
- ½ tsp smoked paprika
- ¼–⅓ cup olive oil
- Salt & black pepper to taste
- Optional: 1–2 tsp lemon juice
Pasta
- 12 oz pasta rigatoni, penne, fusilli, or spaghetti
- ½ cup reserved pasta water
- Optional Garnishes
- Fresh basil
- Extra Parmesan
- Chili flakes
- Burrata or fresh mozzarella
Instructions
Grill the Chicken
- Pound chicken breasts to even thickness.
- Toss with olive oil, smoked paprika, garlic powder, Italian seasoning, salt, pepper, and lemon juice.
- Grill over medium-high heat for 5–6 minutes per side, until internal temp reaches 165°F.
- Rest 5 minutes, then slice or cube.
- (No grill? Pan-sear or air-fry at 375°F for ~12 minutes.)
Cook the Pasta
- Boil pasta in generously salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Make the Roasted Red Pepper Pesto
- Blend roasted red peppers, basil, nuts, cheese, garlic, smoked paprika, salt, and pepper.
- Slowly stream in olive oil until smooth but slightly textured.
- Adjust seasoning and acidity with lemon if needed.
Assemble
- Toss hot pasta with pesto, loosening with reserved pasta water.
- Fold in grilled chicken gently.
- Taste and adjust salt, pepper, or cheese.
Notes
- Chicken tips: Pound the chicken to even thickness so it cooks evenly and stays juicy. Let it rest before slicing to lock in moisture.
- Roasted peppers: Jarred roasted red peppers work perfectly—just drain and pat dry. For deeper flavor, char fresh bell peppers under the broiler before blending.
- Pesto texture: This pesto should be silky but not fully smooth. Add olive oil gradually and stop blending once it still has a little texture.
- Pasta water is key: Reserved pasta water helps emulsify the pesto and creates a glossy, restaurant-style sauce. Add it slowly.
- Cheese swap: Pecorino Romano adds more bite; Parmesan is milder. Use whichever you prefer.
- Heat option: Add red pepper flakes or a spoon of Calabrian chili paste for gentle heat without overpowering the pesto.
- Creamy variation: For a richer sauce, stir in 2–3 tablespoons of heavy cream or mascarpone at the end.
- Make it ahead: The pesto can be made up to 3 days in advance and stored refrigerated in an airtight container with a thin olive oil layer on top.
- Leftovers: Store pasta and chicken separately if possible. Reheat gently with a splash of water or broth to loosen the sauce.
Frequently Asked Questions
Can I use store-bought pesto instead of making my own?
You can, but the roasted red pepper pesto in this recipe is what gives the dish its signature flavor. If using store-bought, look for one with roasted red peppers or blend jarred peppers into basil pesto for a quick upgrade.
What’s the best pasta shape for this sauce?
Short, ridged pasta like rigatoni, penne, or fusilli works best because it holds onto the thick, saucy pesto. Long noodles like spaghetti also work but won’t trap as much sauce.
Can I make this ahead of time?
Yes. The pesto and chicken can be made in advance and stored separately. For best texture, cook and toss the pasta just before serving.
Is this dish spicy?
No, it’s naturally mild with a smoky-sweet flavor. You can easily add heat with red pepper flakes or Calabrian chili paste.
Can I substitute another protein?
Absolutely. Grilled shrimp, rotisserie chicken, turkey cutlets, or even crispy chickpeas work well with the roasted red pepper pesto.
How do I keep the pasta from drying out when reheating?
Add a splash of water, broth, or milk before reheating and warm gently to bring the sauce back to life.
Is this recipe kid-friendly?
Yes! The flavors are rich but not spicy, making it approachable for kids. You can always serve the sauce lighter if needed.
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