One Pot Chicken Spaghetti With Roasted Red Pepper Cream Swirl

Looking for a weeknight dinner that’s both incredibly flavorful and surprisingly easy to make? Look no further! This One Pot Chicken Spaghetti with Roasted Red Pepper Cream Swirl is a game-changer. We’re talking tender chicken, perfectly cooked spaghetti, and a vibrant, creamy sauce all cooked together in a single pot – minimizing cleanup and maximizing flavor. The roasted red pepper cream adds a beautiful sweetness and subtle smokiness that elevates this dish from simple comfort food to something truly special. This recipe is also easily adaptable to dietary needs, offering a delicious option for those seeking plant-based alternatives. Let’s get cooking!

What You’ll Need: The Ingredient Lineup

• 400g (14oz) Chicken Breast, cut into bite-size cubes (halal): We’re using halal chicken breast for its tenderness and lean protein. Cutting it into bite-sized pieces ensures even cooking and easy incorporation into the spaghetti.
• 2 tbsp (30ml) Olive Oil: Extra virgin olive oil provides a healthy fat base for sautéing and adds a lovely fruity flavor.
• 1 Medium Onion, finely diced: A foundational aromatic, the onion builds a savory base for the sauce. Dicing it finely ensures it melts into the dish.
• 3 Cloves Garlic, minced: Garlic is essential for depth of flavor. Mincing it releases its aromatic compounds, infusing the entire dish.
• 1 Large Red Bell Pepper, roasted, peeled, and diced: Roasting the red bell pepper intensifies its sweetness and adds a smoky char. This is the star of our creamy swirl!
• 60g (½ cup) Raw Cashews, soaked 2h then drained: Soaking the cashews softens them, allowing them to blend into a super smooth and creamy base for the red pepper sauce.
• 250ml (1 cup) Unsweetened Almond Milk: Almond milk provides a neutral liquid base for the cashew cream, keeping the recipe dairy-free. Ensure it’s unsweetened to avoid unwanted sweetness.
• 1L (4 cups) Low-Sodium Vegetable Broth: Using low-sodium broth allows you to control the salt level. Vegetable broth adds a savory depth of flavor.
• 500ml (2 cups) Water: Water helps to cook the spaghetti and create the perfect sauce consistency.
• 300g (10.5oz) Spaghetti: We’re using classic spaghetti for this recipe, but feel free to experiment with other pasta shapes!
• 1 tsp (5g) Smoked Paprika: Smoked paprika adds a wonderful smoky flavor that complements the roasted red pepper.
• ½ tsp (2g) Ground Cumin: Cumin adds warmth and earthiness to the sauce, enhancing the overall flavor profile.
• Salt and Freshly Ground Black Pepper to taste: Seasoning is key! Adjust to your preference.
• 60g (½ cup) Grated Microbial-Rennet Parmesan Cheese: Microbial-rennet Parmesan is a vegetarian-friendly alternative to traditional Parmesan. It adds a salty, umami-rich flavor.
• 2 tbsp (30ml) Fresh Lemon Juice: Lemon juice brightens the sauce and adds a touch of acidity.
• Zest of 1 Lemon: Lemon zest provides a concentrated burst of citrus aroma and flavor.
• 2 tbsp (30g) Toasted Pine Nuts: Toasted pine nuts add a delightful crunch and nutty flavor as a garnish.
• 2 tbsp (8g) Chopped Fresh Parsley: Fresh parsley adds a pop of color and freshness.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Chicken Breast: You can substitute with boneless, skinless chicken thighs for a richer flavor.
• Almond Milk: Feel free to use another plant-based milk like soy or oat milk.
• Cashews: Sunflower seeds (soaked) can be used as a substitute for cashews for those with nut allergies.
• Spaghetti: Any long pasta shape like linguine or fettuccine will work well.

Let’s Make It: Step-by-Step Instructions

1. Roast the Red Pepper: Preheat your oven to 220°C (430°F). Drizzle the red bell pepper with 1 tablespoon of olive oil and place it on a baking sheet. Roast for 15 minutes, turning halfway through, until the skin is blackened. This charring is crucial for developing that deep, smoky flavor in the cream. Once roasted, immediately transfer the pepper to a bowl, cover it with plastic wrap, and let it steam for 5 minutes. This makes peeling the skin much easier. After steaming, peel off the blackened skin, remove the seeds, and dice the pepper.
2. Prepare the Roasted Red Pepper Cream: While the pepper is roasting, combine the soaked and drained cashews, diced roasted red pepper, almond milk, smoked paprika, cumin, and a pinch of salt in a high-speed blender. Blend until completely smooth and creamy. This may take a few minutes, depending on your blender. The cashews provide richness and body, while the roasted pepper delivers that signature flavor. Set the cream aside – this is the star of the show!
3. Sauté the Chicken: Heat the remaining 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the bite-sized chicken cubes, season generously with salt and pepper, and sauté for 5-6 minutes, or until lightly browned on all sides. Don’t overcrowd the pot; work in batches if necessary to ensure even browning. Remove the chicken from the pot and set aside.
4. Build the Flavor Base: In the same pot, add the diced onion and minced garlic. Sauté for 3 minutes, or until the onion becomes translucent and fragrant. This step builds a foundational layer of flavor that complements the other ingredients.
5. Combine and Simmer: Return the sautéed chicken to the pot. Pour in the vegetable broth and water, and bring the mixture to a gentle boil.
6. Cook the Spaghetti: Add the spaghetti to the pot, stirring to ensure it’s fully submerged in the liquid. Reduce the heat to a simmer, cover the pot, and cook for 9-11 minutes, or until the spaghetti is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the spaghetti from sticking to the bottom of the pot.
7. Create the Swirl: Gently stir the prepared roasted red pepper cream into the pasta, creating visible ribbons of orange swirl. Cook for an additional 2 minutes to heat the cream through. Avoid over-stirring, as you want to maintain the beautiful swirl effect.
8. Finish and Serve: Remove the pot from the heat. Fold in the grated Parmesan cheese, fresh lemon juice, and lemon zest. Taste and adjust the seasoning with salt and pepper as needed. Plate the pasta, twirl a nest of spaghetti with a fork, drizzle with extra red pepper cream, and sprinkle with toasted pine nuts and chopped fresh parsley. Serve immediately.

Why One Pot Matters: The Efficiency of This Method

One-pot meals aren’t just about convenience; they’re about building flavor. By cooking everything in a single pot, the flavors meld and deepen as they simmer together. The starch released from the spaghetti helps to create a naturally creamy sauce, eliminating the need for heavy creams or excessive butter. This method also minimizes cleanup – a huge win for busy weeknights!

The Magic of Roasted Red Pepper Cream

The roasted red pepper cream is the heart and soul of this dish. Roasting the pepper intensifies its sweetness and adds a smoky depth that elevates the entire flavor profile. The cashews provide a luxurious creaminess without relying on dairy, making this recipe suitable for those with dietary restrictions. The combination of smoked paprika and cumin adds a subtle warmth and complexity that complements the sweetness of the pepper.

Tips for the Perfect Swirl

Achieving that beautiful roasted red pepper swirl is easier than you think! The key is to gently fold the cream into the pasta, rather than stirring vigorously. Use a large spoon or spatula and make broad, sweeping motions. Don’t worry if the swirl isn’t perfect – even a slightly marbled effect looks stunning. For a more dramatic swirl, reserve a small amount of the red pepper cream and drizzle it over the plated pasta just before serving.

Variations and Additions

Feel free to customize this One Pot Chicken Spaghetti to your liking! Add some sautéed mushrooms or spinach for extra vegetables. For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also substitute the chicken with shrimp or Italian sausage. If you don’t have pine nuts, toasted slivered almonds make a great substitute.

Frequently Asked Questions (FAQ)

• Can I use a different type of milk? Yes, you can use other plant-based milks like soy or oat milk, but almond milk provides the best neutral flavor.
• Can I make this ahead of time? While best served immediately, leftovers can be stored in the refrigerator for up to 3 days. The sauce may thicken upon reheating, so add a splash of broth or water to loosen it up.
• Is this recipe gluten-free? Yes, as long as you use gluten-free spaghetti.

This One Pot Chicken Spaghetti with Roasted Red Pepper Cream Swirl is a weeknight winner – flavorful, satisfying, and incredibly easy to make. Don’t forget to save this recipe to Pinterest for later!

One Pot Chicken Spaghetti With Roasted Red Pepper Cream Swirl

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• Author: Liana Brooks
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This One Pot Chicken Spaghetti with Roasted Red Pepper Cream Swirl is a flavorful and easy weeknight dinner. It features tender chicken, perfectly cooked spaghetti, and a vibrant, creamy sauce all cooked in a single pot.

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Ingredients

Scale 1x2x3x

• 400g chicken breast, cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, roasted & diced
• 60g cashews, soaked & drained
• 250ml almond milk
• 1L vegetable broth
• 500ml water
• 300g spaghetti
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• Salt & pepper to taste
• 60g Parmesan cheese
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp pine nuts, toasted
• 2 tbsp parsley, chopped

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Instructions

1. Roast Pepper: Roast red pepper at 220°C (430°F) for 15 minutes, peel & dice.
2. Make Cream: Blend cashews, pepper, almond milk, paprika, cumin, & salt until smooth.
3. Sauté Chicken: Brown chicken in olive oil, then set aside.
4. Build Base: Sauté onion & garlic until fragrant.
5. Combine & Simmer: Return chicken to pot, add broth & water, bring to boil.
6. Cook Spaghetti: Add spaghetti, simmer 9-11 minutes until al dente.
7. Create Swirl: Gently stir in red pepper cream.
8. Finish & Serve: Stir in Parmesan, lemon juice, & zest. Garnish with pine nuts & parsley.

Notes

For a more dramatic swirl, reserve some red pepper cream to drizzle over plated pasta.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: One-Pot
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 550 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 75 mg

Keywords: one pot, chicken, spaghetti, pasta, red pepper, creamy, easy, weeknight, dinner