🍝 Creamy Sun-Dried Tomato & Roasted Pepper Pasta with Chicken
(Bold. Velvety. A pasta dish that leaves sauce on your plate and flavor on your fork.)
This is real comfort: thick pasta coated in a creamy roasted red pepper and sun-dried tomato sauce, with golden chunks of chicken breast. Slightly messy. Ridiculously rich. The kind of plate you’ll want to wipe clean with bread — or your finger.
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📝 Ingredients (serves 2):
For the pasta: • 200g pasta (penne, rigatoni or fettuccine) • Salted water for boiling
For the chicken: • 1 chicken breast, cut into chunks • Salt & pepper • 1 tbsp olive oil • 1 tbsp butter
For the sauce: • 2 roasted red peppers (jarred or fresh) • 4–5 sun-dried tomatoes (in oil) • ½ cup heavy cream • 1 garlic clove • 2 tbsp parmesan • Salt & black pepper to taste
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🔥 Instructions: 1. Cook the pasta: Boil in salted water until al dente. Reserve ¼ cup of pasta water before draining. 2. Sear the chicken: Season chicken pieces and sear in olive oil and butter until golden. Set aside. 3. Make the sauce: Blend roasted peppers, sun-dried tomatoes, cream, garlic, and parmesan until smooth. Pour into a pan, season, and simmer gently for 4–5 minutes. 4. Assemble: Add cooked pasta and chicken to the sauce. Toss to coat. Add pasta water if needed for a silkier finish. 5. Serve rustic: Spoon onto a plate. Let the sauce pool. Don’t clean the edges — let it look real.
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