Creamy Roasted Red Pepper Chicken Skillet Pasta

Great for GFCF diet! My boy calls it "macaroni" because he loves it so much.

Creamy Roasted Red Pepper Chicken Skillet Pasta Recipe


1 cup dry Penne Pasta (gluten free)
2 pounds boneless skinless chicken breast (3-4 breasts)
2-3 T. Olive Oil or 1 T. Ghee butter
2 cloves garlic, minced
1/4 c. diced onion
12 oz jar roasted red peppers, finely diced
1 1/4 cup chicken broth
4 oz cream cheese or Vegan cream cheese made with Cashews
1/4 t. crushed red pepper
1/4 cup chopped basil leaves 


Cook Penne Pasta according to package directions. Set aside.

Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.

In the same skillet, saute the onions and garlic for 2-3 minutes. Pour in the diced red peppers and saute another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.

Once the sauce is smooth, add the chicken breasts back into the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce and toss with penne pasta (if desired).



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