Pasta With Chicken and Roasted Pepper Cream Sauce

Pasta With Chicken and Roasted Pepper Cream Sauce


"Roasting concentrates and enhances the flavor of bell peppers."
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15 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1027 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. COOK and drain pasta according to package directions. Keep warm.
  2. PLACE red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size.
  3. COOK sauce, red peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
  4. SERVE with Parmesan cheese and chopped fresh parsley, if desired.
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  • Please look in your Grocer's Refrigerated Section for Buitoni's Pasta and Sauces



I made this recipe using a homemade alfredo sauce (instead of jar). It was less rich and a nice change to your typical fettucini alfredo. I also seared a chicken breast in a wrought iron skillet...

It gets five stars just because it is so easy. Very tasty as well. thanks for such an awesome recipe

This was quick and easy to prepare....Perfect after being at soccer fields all night. However, it was still a bit bland.