This Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe is the kind of weeknight dinner that feels special without being fussy. Tender pieces of chicken, velvety roasted red pepper cream sauce, bright spinach, and your favorite pasta come together in about 30 minutes. The sauce is luscious and slightly smoky, wrapping every forkful in rich flavor. It’s approachable, flexible, and perfect for feeding picky eaters or impressing guests—without stress.

Below you’ll find an easy-to-follow ingredient list and clear, step-by-step directions so you can make this Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe confidently. The technique focuses on building flavor in the pan: searing the chicken in butter, stirring in the pre-made roasted red pepper cream sauce, and finishing with pasta and spinach. Keep your pasta hot and sauce warm, and everything will come together beautifully.

What you’ll need

Use the ingredients as listed—no substitutions necessary unless dietary preferences require them. All measurements are provided so the flavors balance perfectly in this Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe.

2 tablespoons butter
2-3 chicken breasts, cut in half horizontally and cubed
1 roasted red pepper cream sauce recipe
1 (8-ounce) package pasta, your favorite style, cooked
2 cups spinach
salt and pepper, to taste

Equipment

Large skillet or sauté pan
Medium pot for cooking pasta
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Colander

Prep at a glance

Cube chicken: Cut each chicken breast in half horizontally, then into even cubes so they cook uniformly.
Cook pasta: Boil your 8-ounce package of pasta according to package directions so it’s al dente; reserve a cup of pasta water before draining.
Have the roasted red pepper cream sauce ready to go—this recipe uses one full batch of that sauce.
Wash and drain 2 cups of spinach so it’s ready to wilt into the sauce at the end.

Flavor notes and tips

This Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe balances creamy, smoky, and savory elements. If your roasted red pepper cream sauce is thick, the reserved pasta water will help loosen it and coat the pasta. Taste and adjust salt and pepper at the end—some sauces and pasta types need a little boost, and some don’t.

If you want more char and golden bits, let the chicken sit in the hot butter without moving it for 2–3 minutes before stirring.
Use a long pasta like fettuccine or a short shape like penne—both work nicely because the sauce clings well.
To keep the dish light, you can swap half the butter for a splash of olive oil, but follow the ingredient list exactly if you want the original richness.

Step-by-step directions

The following directions have been rewritten into clear, numbered steps, keeping the original ingredient amounts and sequence. Read through once, then follow along while you cook to make this Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe with confidence.

Bring a medium pot of salted water to a rolling boil and cook the 8-ounce package of pasta according to the package instructions until al dente. Before you drain, scoop out and save about 1 cup of the hot pasta cooking water. Drain the pasta in a colander and set it aside, keeping it warm.
While the pasta cooks, prepare the chicken. Place 2–3 chicken breasts on a cutting board and cut each breast in half horizontally so you have thinner pieces. Cube the chicken into roughly 1-inch pieces so they cook quickly and evenly. Pat the chicken cubes dry with paper towels and season lightly with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add 2 tablespoons butter to the hot pan. Once the butter has melted and is bubbling but not browned, add the cubed chicken evenly across the skillet in a single layer. Avoid crowding the pan; if your skillet is small, cook the chicken in two batches so the pieces can brown rather than steam.
Sear the chicken pieces without stirring for 2–3 minutes so they develop a golden crust. Then use a spatula or wooden spoon to turn and stir the pieces so they brown on all sides, about 3–4 more minutes. Cook until the chicken is cooked through, with no pink remaining inside and juices running clear. Total cook time for the chicken should be about 5–7 minutes depending on the size of the cubes.
Reduce the heat to medium. Pour in 1 batch of the roasted red pepper cream sauce. Stir the sauce into the cooked chicken, scraping up any flavorful browned bits from the bottom of the pan. If the sauce is thick and you prefer a looser consistency, add a few tablespoons of the reserved pasta water at a time and stir until the sauce reaches your desired texture. The sauce should coat the chicken evenly.
Add the cooked pasta to the skillet with the chicken and roasted red pepper cream sauce. Toss gently but thoroughly so each strand or piece of pasta is coated with the sauce and combined with the chicken. If the sauce needs thinning, use more of the reserved pasta water in small increments to achieve a silky coating that clings to the pasta.
Stir in 2 cups of fresh spinach. The spinach will wilt quickly in the hot pan—toss it into the pasta and stir until just wilted, about 1–2 minutes. This adds a bright, fresh contrast to the rich sauce.
Taste the dish and season with salt and pepper to your liking. Remember that some packaged sauces are already seasoned, so add salt sparingly and adjust pepper for a fresh finish. If you want a bit more brightness, a squeeze of lemon juice can be added at the end, but this is optional.
Remove the skillet from heat. Serve the Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe immediately so the pasta stays warm and the sauce remains creamy. Garnish with freshly ground black pepper or a few torn leaves of baby spinach if desired.

Serving suggestions

This Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe pairs beautifully with a simple side salad and crusty bread to mop up any extra sauce. A crisp green salad with a light vinaigrette or a plate of roasted vegetables complements the creamy dish without overpowering it. For a more indulgent meal, add a sprinkle of grated cheese just before serving.

Make-ahead and storage

You can prepare the roasted red pepper cream sauce ahead of time and refrigerate it for up to 3 days. Cook the pasta and chicken just before serving for the best texture. Leftovers keep well for up to 3 days in an airtight container in the refrigerator.

To reheat: Warm gently over low heat in a skillet with a splash of water or milk to loosen the sauce. Stir until heated through.
Do not overcook when reheating; a short time on low heat preserves the creamy texture.

Notes on ingredients

This Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe uses a single batch of roasted red pepper cream sauce. If you make your own sauce, roast or buy roasted red peppers and blend them with cream or a plant-based alternative if desired. The 2 tablespoons butter gives a lovely sheen and extra savory depth to the chicken; if you prefer a lighter fat, you can replace up to half with a neutral oil, but the recipe as written uses 2 tablespoons butter for best results.

Troubleshooting

If the sauce separates or looks oily when reheating, add a splash of reserved pasta water and whisk over low heat to bring it back together.
If your chicken is dry, it may have been overcooked or cut into pieces that were too small—next time, try slightly larger cubes and watch the sear time carefully.
If the pasta absorbs too much sauce, reserve more pasta water when draining and add it back to refresh the dish while tossing.

Final thoughts

This Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe is a reliable weeknight winner—simple pantry and fridge ingredients, fast cooking time, and comforting, crowd-pleasing flavor. The smoky-sweet roasted red pepper cream sauce elevates plain pasta and chicken into something memorable without complicated steps. Keep the technique in mind: get a good sear on the chicken, add the sauce and pasta at the end, and finish with quick-wilted spinach for a pop of color and freshness.

Enjoy this Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe as a cozy family dinner or a relaxed weekend meal. It’s the kind of recipe that invites repetition: once you’ve made it, you’ll find yourself coming back to the balance of creaminess, roast, and tender chicken again and again.

Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe

A creamy roasted red pepper sauce coats pasta and sautéed chicken for a quick, satisfying weeknight meal.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 tablespoons butter
2-3 chicken breasts cut in half horizontally and cubed
1 recipe roasted red pepper cream sauce
8 ounce pasta your favorite style, cooked
2 cups spinach fresh
salt and pepper to taste

Equipment

12-inch skillet
Pot for pasta
Tongs
Knife
Cutting Board

Method

Melt the butter in a 12-inch skillet over medium heat.
Add the cubed chicken and cook, stirring occasionally, until browned and cooked through, about 8 minutes; transfer the chicken to a bowl and set aside.
Prepare the roasted red pepper cream sauce in the same skillet according to its recipe.
Drain the cooked pasta and add it to the skillet with the cream sauce; toss with tongs to coat evenly.
Add the cooked chicken back to the skillet, then add the fresh spinach and remove from heat; toss until the spinach wilts.
Season with salt and pepper to taste and serve warm.