Roasted Red Pepper Pesto Pasta with Grilled Chicken
This Roasted Red Pepper Pesto Pasta with Grilled Chicken is a smoky, slightly sweet twist on classic pesto pasta. Roasted red peppers blend with fresh basil, Parmesan, and olive oil to create a vibrant, silky sauce that clings perfectly to tender pasta and juicy grilled chicken. It’s hearty yet fresh, easy enough for a weeknight, and impressive enough for entertaining.
Servings 4 servings
Calories 670kcal
Cost $14 for entire recipe
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.