Whether you need to serve a crowd for supper club or dinner for your family, Creamy Roasted Red Pepper Chicken Pasta is a quick, tasty and economical option. Roasted red peppers gives this recipe a deep flavor without spending a lot of money or time on it.
Bake 30 to 40 minutes rotating every 10 minutes until the peppers are charred.
Remove from oven and place in a ziptop bag and seal for 10 minutes.
Remove from the bag, peel off the skin, remove stem and seeds then chop peppers.
In a large skillet or saute pan, heat 2 tablespoons of butter on medium-high.
Using 1/2 teaspoon salt, salt, and pepper on all sides of the chicken.
Saute for 4 minutes on each side or until cooked through. This time will vary depending on the thickness of the chicken.
Remove chicken from skillet and place on a platter.
Add onion and garlic to the pan and saute for 2 to 3 minutes or until it begins to soften.
Add roasted red peppers and cook for 2 to 3 minutes or until hot.
Add 1 teaspoon salt to the water and cook pasta in salted water according to package directions to al dente stage. Drain and set aside.
Remove the skillet with pepper mixture from heat.
Carefully transfer the contents to a food processor or blender.
Place the lid on and puree the mixture until completely blended. There still may be small bits of pepper, this is fine, but you want it as fine as possible.
Preheat oven to 350°.
Return the skillet to heat, add pureed mixture to skillet and heat.
Add broth and stir.
Pour heavy cream and greek yogurt to sauce.
Taste and adjust salt and pepper if necessary.
Add pasta to sauce and carefully stir. Add chicken to pasta then top with cheese.
Bake until cheese is golden brown and pasta is heated through.