One Pot Garlic Parmesan Chicken Pasta With Roasted Red Pepper Cream

Looking for a weeknight dinner that’s both incredibly flavorful and unbelievably easy? Look no further! This One Pot Garlic Parmesan Chicken Pasta with Roasted Red Pepper Cream is a game-changer. Everything cooks together in a single pot, minimizing cleanup and maximizing deliciousness. The creamy roasted red pepper sauce, infused with garlic and Parmesan, coats perfectly cooked pasta and tender chicken, creating a truly satisfying meal. This recipe is perfect for busy families, cozy nights in, or anytime you crave a comforting and flavorful pasta dish.

You’ll Need These Ingredients:

• Olive Oil (2 tbsp / 30 ml): We’re using olive oil as the base for sautéing the chicken and building flavor. Extra virgin olive oil is preferred for its rich flavor, but regular olive oil works well too.
• Boneless, Skinless Chicken Thighs (500g / 1 lb): Chicken thighs are incredibly tender and flavorful, and they stay juicy even when cooked quickly. Cut them into bite-sized pieces for even cooking and easy enjoyment. You can substitute with chicken breast if preferred, but reduce cooking time slightly to avoid dryness.
• Salt (1 tsp / 5 ml): Essential for seasoning the chicken and enhancing all the other flavors. We recommend using fine sea salt.
• Black Pepper (½ tsp / 2.5 ml): Freshly ground black pepper adds a subtle spice and depth of flavor.
• Garlic (4 cloves): Minced garlic is the aromatic heart of this dish. Don’t skimp – garlic adds a wonderful savory note!
• Short Pasta (300g / 10 oz): Penne or fusilli are excellent choices because their shape holds the creamy sauce beautifully. Other short pasta shapes like rotini or farfalle will also work well.
• Low-Sodium Vegetable Broth (1 cup / 240 ml): Provides the liquid base for cooking the pasta and creating the sauce. Using low-sodium broth allows you to control the saltiness of the dish.
• Water (½ cup / 120 ml): Added alongside the broth to ensure the pasta cooks evenly and the sauce reaches the perfect consistency.
• Heavy Cream (½ cup / 120 ml): The key to the incredibly creamy and luxurious sauce. Don’t substitute with milk or half-and-half, as they won’t provide the same richness.
• Roasted Red Pepper Puree (½ cup / 120 ml): This is where the vibrant color and sweet, smoky flavor come from. You can make your own by roasting a large red pepper, peeling off the skin, and blending the flesh, or use a high-quality store-bought puree.
• Sun-Dried Tomato Paste (2 tbsp / 30 g): Adds a concentrated burst of umami and a slightly tangy flavor that complements the roasted red pepper beautifully.
• Grated Parmesan Cheese (¾ cup / 75 g + 1 tbsp / 15 g for topping): Freshly grated Parmesan is best for its flavor and melting properties. Pre-grated Parmesan often contains cellulose, which can affect the sauce’s texture.
• Unsalted Butter (2 tbsp / 30 g): Adds richness and shine to the sauce and helps create a lovely coating on the pasta.
• Panko Breadcrumbs (¼ cup / 30 g): Provides a delightful crispy topping that adds texture to the dish. Panko breadcrumbs are lighter and crispier than regular breadcrumbs.
• Lemon Zest (from 1 lemon): Brightens up the flavors and adds a fresh, citrusy aroma.
• Fresh Basil Leaves: Torn basil leaves add a pop of color and a fresh, herbaceous flavor.

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions you can make if needed:

• Chicken Thighs: Use boneless, skinless chicken breasts, but reduce cooking time to prevent dryness.
• Heavy Cream: While not ideal, you could use half-and-half, but the sauce will be less rich.
• Roasted Red Pepper Puree: Jarred roasted red peppers, finely chopped, can be used in a pinch, but the flavor won’t be as concentrated.
• Panko Breadcrumbs: Regular breadcrumbs can be used, but the topping won’t be as crispy.

Step-by-Step Instructions for One Pot Garlic Parmesan Chicken Pasta

1. Sear the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. This ensures the chicken gets a nice golden-brown color and develops flavor. Add the bite-sized chicken pieces, season generously with salt and pepper, and sauté for approximately 5-6 minutes, or until fully cooked through. Don’t overcrowd the pan; work in batches if necessary to achieve proper browning. Transfer the cooked chicken to a plate and set aside.
2. Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the same pot, utilizing the flavorful browned bits left from the chicken (this is called fond!). Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Combine Ingredients & Boil: Add the uncooked pasta, low-sodium vegetable broth, water, roasted red pepper puree, and sun-dried tomato paste to the pot. Stir well to combine all ingredients, ensuring the pasta is submerged in the liquid. Bring the mixture to a gentle boil.
4. Simmer & Cook Pasta: Return the cooked chicken to the pot. Stir in the heavy cream, creating a rich and creamy base. Reduce the heat to a simmer, cover partially, and cook for 10-12 minutes, stirring occasionally. This allows the pasta to cook al dente and the sauce to thicken beautifully. The simmering process is crucial for the pasta to absorb the flavors.
5. Create the Creamy Sauce: Stir in the butter and ¾ cup of grated Parmesan cheese until they are fully melted and incorporated into the sauce. Continue stirring until the sauce becomes glossy and smooth. Taste and adjust the seasoning with additional salt, pepper, or lemon zest as needed. The Parmesan cheese adds a salty, umami richness to the sauce.
6. Prepare the Crispy Topping: In a small bowl, combine the panko breadcrumbs, 1 tablespoon of grated Parmesan cheese, and a drizzle of melted butter. Mix well to ensure the breadcrumbs are evenly coated.
7. Crisp the Topping & Rest: Sprinkle the panko mixture evenly over the pasta in the pot. Cover the pot with a lid and let it sit off the heat for 5 minutes. This allows the topping to soften slightly and become lightly crispy, adding a delightful textural contrast.
8. Plate & Garnish: To serve, use a large, shallow bowl or a white plate. Twirl a generous portion of the pasta into the center of the bowl. Drizzle a spoonful of the remaining red pepper cream around the edge of the pasta for a vibrant presentation. Scatter torn fresh basil leaves and lemon zest over the top. Finish with a light grind of freshly ground black pepper and a final pinch of grated Parmesan cheese for added shine.

Why One Pot Pasta Works: The Science of Starch

One-pot pasta isn’t just about convenience; it’s about leveraging the power of starch! As the pasta cooks, it releases starch into the cooking liquid. This starch naturally thickens the sauce, creating a creamy, emulsified texture without the need for excessive stirring or adding a roux. The controlled amount of liquid ensures the pasta cooks perfectly al dente while simultaneously building a flavorful, cohesive sauce. This method also maximizes flavor absorption, as the pasta cooks directly in the sauce, infusing every bite with deliciousness.

Roasting Your Own Red Peppers for Enhanced Flavor

While store-bought roasted red pepper puree is convenient, roasting your own peppers elevates the flavor profile significantly. The roasting process caramelizes the natural sugars in the peppers, resulting in a deeper, sweeter, and smokier taste. To roast red peppers, simply halve and seed them, place them skin-side up on a baking sheet, and broil until the skin is blackened. Place the roasted peppers in a bowl and cover with plastic wrap for 10-15 minutes to steam, then peel off the skin and blend the flesh into a smooth puree.

Tips for Perfectly Al Dente Pasta

Achieving perfectly al dente pasta in a one-pot dish requires a bit of attention. Start checking the pasta for doneness around the 8-minute mark. The cooking time will vary depending on the type of pasta used and your stove’s heat. The pasta should be firm to the bite, with a slight resistance in the center. If the pasta is still too firm, add a splash more water and continue simmering for a minute or two. Remember, the pasta will continue to cook slightly even after you remove the pot from the heat.

Variations & Additions

Feel free to customize this One Pot Garlic Parmesan Chicken Pasta to your liking! Consider adding other vegetables like spinach, mushrooms, or broccoli during the last few minutes of cooking. For a spicier kick, add a pinch of red pepper flakes. Shrimp or Italian sausage can be substituted for the chicken. A splash of white wine added with the broth can also deepen the flavor.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, penne, fusilli, rotini, or farfalle all work well in this recipe. Avoid long pasta shapes like spaghetti or linguine, as they may not cook evenly in a one-pot dish.

Can I make this vegetarian?

Absolutely! Simply omit the chicken and add more vegetables, such as mushrooms, zucchini, or bell peppers.

Can I make this ahead of time?

While best served immediately, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon refrigeration, so you may need to add a splash of broth or water when reheating.

Enjoy this incredibly flavorful and easy One Pot Garlic Parmesan Chicken Pasta with Roasted Red Pepper Cream! Don’t forget to save this recipe to Pinterest for later inspiration!

One Pot Garlic Parmesan Chicken Pasta With Roasted Red Pepper Cream

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• Author: Liana Brooks
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: General

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Description

This One Pot Garlic Parmesan Chicken Pasta is a flavorful and easy weeknight dinner. It features tender chicken and perfectly cooked pasta in a creamy roasted red pepper sauce, all made in a single pot for minimal cleanup.

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Ingredients

• Olive Oil (2 tbsp / 30 ml): For sautéing and building flavor.
• Chicken Thighs (500g / 1 lb): Cut into bite-sized pieces.
• Salt (1 tsp / 5 ml): For seasoning.
• Black Pepper (½ tsp / 2.5 ml): Freshly ground.
• Garlic (4 cloves): Minced.
• Short Pasta (300g / 10 oz): Penne or fusilli recommended.
• Vegetable Broth (1 cup / 240 ml): Low-sodium.
• Water (½ cup / 120 ml): For cooking pasta.
• Heavy Cream (½ cup / 120 ml): For a creamy sauce.
• Roasted Red Pepper Puree (½ cup / 120 ml): Adds color and flavor.
• Sun-Dried Tomato Paste (2 tbsp / 30 g): For umami.
• Parmesan Cheese (¾ cup / 75 g + 1 tbsp / 15 g): Freshly grated.
• Butter (2 tbsp / 30 g): For richness.
• Panko Breadcrumbs (¼ cup / 30 g): For a crispy topping.
• Lemon Zest (from 1 lemon): For brightness.
• Fresh Basil Leaves: Torn.

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Instructions

1. Sear Chicken: Sauté chicken pieces with salt and pepper until cooked through.
2. Sauté Garlic: Sauté minced garlic in the same pot until fragrant.
3. Combine & Boil: Add pasta, broth, water, pepper puree, and tomato paste; bring to a boil.
4. Simmer & Cook: Return chicken to pot, add cream, and simmer until pasta is al dente.
5. Create Sauce: Stir in butter and Parmesan until melted and smooth.
6. Prepare Topping: Combine panko, Parmesan, and butter.
7. Crisp & Rest: Sprinkle topping over pasta and let rest off heat.
8. Plate & Garnish: Serve with basil, lemon zest, and pepper.

Notes

For best results, use freshly grated Parmesan cheese and avoid overcooking the pasta.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: One-Pot
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 500 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 100 mg

Keywords: pasta,chicken,one pot,garlic parmesan,red pepper,easy,dinner,weeknight