30 Minute Creamy Roasted Red Pepper Chicken Pasta Arugula Basil Recipe

You know those nights when you want something comforting but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with this creamy roasted red pepper chicken pasta with arugula and basil. It’s my go-to when I need a meal that feels indulgent but comes together in under 30 minutes—yes, really! The roasted red peppers add this incredible smoky sweetness, while the fresh basil and peppery arugula balance everything out. And that creamy sauce? Oh, it clings to every noodle just right. I first made this on a chaotic weeknight when my best friend showed up unannounced (with wine, thank goodness), and now it’s our favorite “impress-without-the-stress” dish. Trust me, once you try it, you’ll be hooked too.

Why You’ll Love This Creamy Roasted Red Pepper Chicken Pasta Arugula Basil

This dish is my kitchen MVP for so many reasons—just wait until you try it! Here’s why I’m obsessed:

• Weeknight hero: Ready in 30 minutes flat—perfect for those “what’s for dinner?!” panic moments
• Flavor bomb: Smoky roasted peppers, garlicky cream sauce, and fresh herbs make every bite exciting
• Perfect texture: The arugula adds this lovely peppery crunch that plays off the silky sauce
• Balanced meal: You’ve got protein, veggies, and carbs all in one gorgeous bowl

Honestly? It tastes like you spent hours cooking when really, you barely broke a sweat. My kind of magic!

Ingredients for Creamy Roasted Red Pepper Chicken Pasta Arugula Basil

Alright, let’s talk ingredients! Here’s everything you’ll need to make this dreamy pasta come to life. I’m a stickler for fresh, simple stuff—no fancy pantry items required. Promise!

• 2 chicken breasts, diced into bite-sized pieces (boneless, skinless—save time and buy them pre-cut if you’re in a rush!)
• 8 oz pasta (I love fusilli or penne—something with nooks to catch that creamy sauce)
• 1 cup roasted red peppers, chopped (jarred works great, but if you’re feeling fancy, roast your own!)
• 2 cups fresh arugula (trust me, the peppery bite makes all the difference)
• 1/4 cup fresh basil, chopped (tear it with your hands for maximum aroma—no knives needed)
• 1/2 cup heavy cream (this is where the magic happens—don’t skimp!)
• 2 cloves garlic, minced (or 1 tsp pre-minced if you’re feeling lazy—I won’t tell)
• 1 tbsp olive oil (just enough to get that chicken golden and gorgeous)
• Salt and pepper to taste (season as you go—your future self will thank you)

See? Nothing complicated here. Just good, honest ingredients that play so nicely together. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here—just the basics every home cook already has! Here’s what you’ll grab:

• Large skillet (for that perfect chicken sear and sauce simmer)
• Pot (to boil your pasta—nothing special, just trusty ol’ reliable)
• Chef’s knife & cutting board (for chopping peppers and garlic—or for pretending you’re on a cooking show)

That’s it! Now let’s make some magic happen.

How to Make Creamy Roasted Red Pepper Chicken Pasta Arugula Basil

Okay, let’s do this! I promise it’s easier than it looks—just follow these simple steps and you’ll have restaurant-worthy pasta in no time. The key is timing everything just right. Ready? Here we go!

Step 1: Cook the Pasta

First things first: get that pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea—this is your only chance to season those noodles!). Add your pasta and cook until al dente—that means it’s tender but still has a little bite. Check the package timing, but usually 8-10 minutes does the trick. Drain it, but don’t rinse—you want that starchy goodness to help the sauce cling later. Save about 1/2 cup of pasta water just in case your sauce needs thinning. Set everything aside.

Step 2: Sear the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat your chicken pieces dry with a paper towel (this helps them get beautifully golden instead of steaming). Add them to the hot pan in a single layer—don’t crowd them! Let them cook undisturbed for 3-4 minutes until you see that gorgeous brown crust forming. Flip and cook another 3-4 minutes until no pink remains. Transfer to a plate—they’ll finish cooking in the sauce later.

Step 3: Build the Sauce

Same skillet, lower the heat to medium. Add the garlic and stir for about 30 seconds until fragrant—don’t let it burn! Toss in the chopped roasted red peppers and cook for 2 minutes to wake up their flavor. Pour in the heavy cream and let it bubble gently for 3-5 minutes, stirring occasionally, until it thickens slightly. It should coat the back of a spoon. Now’s when you add the chicken back in—let everything get cozy together!

Step 4: Combine Everything

Here comes the magic! Add the drained pasta to the skillet and toss gently to coat every noodle in that luscious sauce. If it looks too thick, splash in a bit of that reserved pasta water. Remove from heat and immediately stir in the arugula and basil—the residual heat will wilt them perfectly. Give it one final toss, then taste and adjust salt and pepper. Serve it up while it’s still piping hot—that first creamy, garlicky bite is pure heaven!

Tips for Perfect Creamy Roasted Red Pepper Chicken Pasta Arugula Basil

Want to take this dish from good to “oh-my-goodness-I-made-this?!” level? Here are my foolproof tricks:

• Reserve that pasta water! The starchy liquid is gold for adjusting sauce thickness—just add a splash at a time until it’s silky perfection.
• Don’t overcook the arugula—toss it in last so it keeps its peppery crunch and vibrant green color.
• Char your own peppers if you’ve got 10 extra minutes—broil fresh red peppers until blistered for next-level smokiness.
• Finish with a drizzle of good olive oil and extra basil leaves for a restaurant-worthy presentation.

Little touches make all the difference—this is how you get people asking for seconds!

Ingredient Substitutions

Life happens, and sometimes you need to swap things out—no worries! Here are my tried-and-true substitutions that keep this dish delicious when you’re in a pinch:

• Heavy cream: Swap with half-and-half for a lighter version, or coconut milk for dairy-free (just expect a slight coconut flavor). For extra richness, stir in a spoonful of cream cheese!
• Pasta: Gluten-free pasta works beautifully—just watch the cook time. Or try zucchini noodles for a low-carb twist (add them raw at the end so they stay crisp).
• Chicken: Shrimp cooks in half the time, or use sliced mushrooms for a vegetarian option (sauté them until golden first).
• Arugula: Baby spinach makes a milder substitute, or try watercress for extra bite if you’re feeling fancy.
• Roasted red peppers: Sun-dried tomatoes (packed in oil) bring a similar sweet-tart punch—just chop them finely.

The beauty of this recipe? It’s forgiving. As long as you keep the creamy element, something smoky-sweet (those peppers!), and fresh greens, you’re golden. Improvise with confidence—that’s how kitchen magic happens!

Serving Suggestions

Oh, let’s talk about the perfect ways to enjoy this pasta! Crusty garlic bread is non-negotiable for sauce-mopping (I use the broiler to toast it with butter and minced garlic—so easy!). A crisp white wine like Pinot Grigio cuts through the richness beautifully. For nights when you wanna go all out? Throw together a simple side salad with lemon vinaigrette. Dinner party vibes, zero fuss!

Storage & Reheating

Okay, let’s be real—this pasta is so good, leftovers are rare in my house! But if you’re lucky enough to have some, here’s how to keep it tasting fresh:

• Airtight is key: Store in containers with tight-fitting lids—glass works best to prevent any weird flavors. It’ll keep for 3-4 days in the fridge.
• Reheat gently: Microwave in 30-second bursts, stirring between each, with a splash of water or milk to revive the sauce. Or warm it slowly in a skillet over low heat—stir constantly to prevent separation!
• Fresh greens: If possible, add new arugula and basil when reheating—they’ll brighten up the flavors beautifully.
• Freezer trick: You can freeze it (sauce holds up surprisingly well!), but skip the greens—add fresh after thawing. Reheat from frozen in a covered skillet with a little extra cream.

Pro tip: The sauce thickens when chilled—don’t panic! Just loosen it up with a bit of broth or cream while reheating. Now go enjoy round two—it might just taste even better the next day!

Nutrition Information

I’m all about balance—indulgent creamy pasta one day, extra veggies the next! Here’s the general nutrition scoop per serving (but remember, these are estimates—your exact numbers will vary based on brands and tweaks):

• Calories: Around 450 (perfect for a satisfying meal without overdoing it)
• Protein: About 30g from that lean chicken—hello, muscle fuel!
• Carbs: Roughly 40g (mostly from the pasta—try whole wheat for extra fiber)
• Healthy fats: 18g total (the good kind from olive oil and that luscious cream)

A few quick notes: Using coconut milk instead of cream? That’ll change the fat profile. Gluten-free pasta? Watch the fiber content. Nutrition labels are your friend! But honestly? When food tastes this good and makes you feel this happy, numbers become background noise. Enjoy every bite—you’ve earned it!

FAQs About Creamy Roasted Red Pepper Chicken Pasta Arugula Basil

Got questions? I’ve got answers! Here are the most common things people ask me about this dish:

• Can I use jarred roasted red peppers? Absolutely! I use them all the time—just drain and pat them dry so they don’t water down your sauce. Pro tip: splurge on the fire-roasted ones for extra flavor.
• How can I make this spicier? Toss in a pinch of red pepper flakes while sautéing the garlic, or add a dash of hot sauce to the cream. My secret? A little Calabrian chili paste—wowza!
• Will the arugula get soggy? Not if you add it last! Just toss it in off the heat—it’ll wilt slightly but keep that perfect peppery crunch.
• Can I prep this ahead? Cook the components separately (store pasta and sauce in containers), then combine everything when ready to serve—the arugula and basil must be fresh though!
• What if I don’t have heavy cream? Half-and-half works in a pinch (simmer longer to thicken), or blend softened cream cheese with a bit of milk for similar richness.

Now go forth and pasta your heart out—this dish is meant to be devoured with joy!

Print