Savory roasted red peppers, juicy chicken, penne pasta, crushed tomatoes, garlic, and Parmesan — this pasta dish is comfort in a bowl.
Okay, confession time. This recipe came out of one of those nights—you know the ones where you’re staring at your fridge with absolutely zero inspiration. I had some leftover chicken that needed to be cooked yesterday, a jar of roasted red peppers I honestly forgot I bought (possibly two months ago?), and a half-used box of penne that was somehow taped shut. Real gourmet over here.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I threw everything into a pan, whispered a prayer to the pasta gods, and hoped for the best. What came out? A ridiculously cozy, slightly spicy, deeply flavorful dish that’s now on repeat in my house. I mean, even my picky-eater nephew went back for seconds—and he claims to “hate tomatoes.” Lies.
Anyway, Roasted Pepper Chicken Penne has officially become my go-to comfort dinner when I want something that feels fancy-ish without requiring me to wear real pants or wash a million dishes. You feel me?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Roasted Pepper Chicken Penne Recipe?
This isn’t just a quick dinner (though yes, it is fast). It’s that sweet spot between comfort food and “Whoa, did I just make that?” The chicken is soaked in tangy balsamic, the red pepper flakes give it a gentle heat, and the crushed tomatoes pull everything together into one silky, flavor-packed sauce. And the penne? Well, it holds all that saucy goodness like a pro.
Here’s the best part: it’s a recipe you can totally wing. Got extra mushrooms? Toss ‘em in. No Parmesan? Use mozzarella. Or just eat it straight from the pan while standing over the sink—because some nights are just like that.
Ingredient Notes:
You don’t need fancy ingredients to make this Roasted Pepper Chicken Penne, just a few pantry staples and a pinch of good vibes.
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Chicken Breasts: I go for boneless and skinless—makes life easier. Thighs work too, especially if you like things a little juicier.
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Balsamic Vinegar: Don’t skip it. It gives the chicken that rich, tangy depth that makes the whole dish pop.
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Roasted Red Peppers: I use the jarred kind because, let’s be real, I’m not roasting peppers on a Tuesday.
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Crushed Tomatoes: Canned is perfectly fine. Just make sure they’re good quality—they carry the sauce.
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Penne Pasta: Holds sauce like a champ. But you can use rigatoni or rotini if that’s what’s in your cupboard.
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Red Pepper Flakes: Totally adjustable. Add more if you want to sweat a little.
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Italian Seasoning & Garlic: It’s not pasta without them. Trust me.
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Parmesan Cheese: Freshly shredded if you’re feeling fancy. The green-can stuff works in a pinch.
How To Make Roasted Pepper Chicken Penne?
Step 1: Marinate the chicken.
Toss the chicken strips with balsamic vinegar in a zip-top bag or bowl. Let it hang out in the fridge while you prep everything else. Even 15 minutes makes a difference.
Step 2: Sauté time.
Heat your olive oil in a big pan. Add sliced onions and garlic. Let them soften up just enough to get fragrant—don’t walk away, garlic burns so fast and it ruins the vibe.
Step 3: Cook the chicken.
Drain the vinegar from your marinated chicken and add it to the pan. Cook until it’s no longer pink, about 4–5 minutes. (Your kitchen will start smelling amazing at this point.)
Step 4: Build the sauce.
Add in the crushed tomatoes, roasted red peppers, red pepper flakes, chicken broth, Italian seasoning, and a touch of salt. Bring it to a simmer and let it do its thing for 15 minutes. Stir every now and then and maybe sneak a taste.
Step 5: Boil the pasta.
While your sauce simmers, cook the penne according to package directions. Don’t forget to salt the water! It really does matter.
Step 6: Combine and serve.
Drain the pasta and toss it straight into the skillet with the chicken and sauce. Stir everything until it’s coated in that gorgeous red, glossy goodness. Top with shredded Parmesan and try not to inhale it all at once.
Want To Save This Recipe?
Storage Options:
Okay, first of all—how? But if you do, you’re in luck. This pasta reheats like a dream. Just store it in an airtight container in the fridge for up to 3 days. Warm it in the microwave or on the stovetop with a splash of broth or water to bring the sauce back to life. It also freezes well, though I’d recommend eating it fresh if you can. (Leftovers never last long in my house anyway.)
Variations and Substitutions:
This dish is flexible—like, yoga-flexible. Don’t be afraid to make it your own.
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No chicken? Use sausage, shrimp, or even a can of chickpeas for a meatless version.
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No penne? Literally any short pasta works. Fusilli, ziti, even bowties.
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Extra veggies? Yes! Mushrooms, spinach, or zucchini are all fair game.
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Low dairy? Skip the cheese or use a dairy-free Parmesan. The flavor still holds up.
What to Serve with Roasted Pepper Chicken Penne?
Want to turn this into a full-on dinner situation? Here’s what to add:
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Crusty garlic bread: Always.
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Simple green salad: Arugula, lemon juice, olive oil, done.
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A glass of wine: Red or white, whatever you’re into.
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Dessert? Go with something light like sorbet… or, you know, brownies.
Frequently Asked Questions:
Can I make this ahead of time?
Totally. The sauce gets even better as it sits. Just keep the pasta and sauce separate until you’re ready to eat.
Is it spicy?
Mildly. The red pepper flakes give it a little kick, but it’s super easy to tone down (or crank up).
What if I don’t like red peppers?
Skip them. Maybe add some sundried tomatoes or roasted cherry tomatoes instead.
And that’s it! Roasted Pepper Chicken Penne—the dish that started as a fridge clean-out and became a weekly favorite. It’s cozy, it’s full of flavor, and it’s just the right balance of effort and reward.
Give it a try, play around with it, and make it yours. And if you do? Tell me how it goes—I love hearing your kitchen stories.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Pepper Chicken Penne
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into 1-inch strips
- ¼ cup balsamic vinegar
- 1 medium onion thinly sliced
- 3 cloves garlic thinly sliced
- ¼ cup olive oil
- 1 28-ounce can crushed tomatoes
- 1 cup roasted red peppers julienned
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- 3 teaspoons Italian seasoning
- ¼ teaspoon salt
- 1 16-ounce package penne pasta
- 1 cup shredded Parmesan cheese
Instructions
Marinate the Chicken:
- Place the chicken strips and balsamic vinegar into a large resealable plastic bag. Seal the bag and gently turn to coat the chicken evenly. Refrigerate for a minimum of 15 minutes to allow flavors to infuse.
Sauté Aromatics:
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and garlic, and sauté for approximately 1 minute or until fragrant.
Cook the Chicken:
- Remove the chicken from the marinade and discard any remaining vinegar. Add the chicken to the skillet and cook for 4–5 minutes, or until no longer pink and juices run clear.
Prepare the Sauce:
- Stir in the crushed tomatoes, roasted red peppers, red pepper flakes, chicken broth, Italian seasoning, and salt. Bring the mixture to a boil over medium heat. Reduce heat and allow the sauce to simmer gently for 15 minutes, stirring occasionally.
Cook the Pasta:
- While the sauce simmers, prepare the penne pasta according to the package instructions in a separate pot. Drain thoroughly.
Combine and Serve:
- Add the cooked pasta to the skillet with the chicken and sauce. Toss gently to coat the pasta evenly. Serve hot, garnished with shredded Parmesan cheese.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
