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Chicken Pasta with Roasted Red Pepper Cream Sauce Recipe

Quick and comforting pasta tossed in a creamy roasted red pepper sauce with seared chicken and spinach.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

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

Instructions

  • 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 chicken to a bowl and set aside.
  • Prepare the roasted red pepper cream sauce in the same skillet according to the sauce recipe instructions.
  • Drain the cooked pasta and add it to the skillet with the cream sauce; toss with tongs to coat thoroughly.
  • Return the cooked chicken to the skillet and add the fresh spinach; remove the skillet from the heat and toss until the spinach wilts and everything is combined.
  • Season with salt and pepper to taste and serve warm.

Equipment

  • 12-inch skillet
  • pot for pasta
  • Tongs
  • bowl

Notes

  • Use any pasta shape you prefer.
  • Cook pasta al dente before tossing with sauce.
  • Adjust salt and pepper to taste.
  • Wilt spinach off the heat to preserve color and texture.