Roasted Pepper Chicken Pasta

This pasta brings together sweet roasted peppers and juicy chicken with the golden chew of whole wheat penne for a dish that looks as vibrant as it tastes. Whenever dinner needs a colorful uplift but time is short, this Mediterranean classic works its magic on hungry bellies and busy evenings.

I first whipped this together on a rushed weeknight after finding peppers hiding in my fridge. It instantly became a repeat favorite thanks to the bold colors and the way everything caramelizes in the oven.

Ingredients

• Whole wheat penne pasta: choose a brand with a firm texture to hold up to roasting juices
• Diced chicken: use fresh chicken breast or thigh for moisture and flavor
• Red and yellow bell peppers: select firm peppers with glossy skin for natural sweetness
• Red onion: thin slices add a gentle tang and extra juiciness
• Olive oil: reach for extra virgin to achieve the best aroma and roasting
• Herbes de Provence: this fragrant blend brings a classic Mediterranean accent
• Optional cheese: sprinkle feta or Parmesan on top for creamy salty contrast but I love it both ways

Instructions

Prep the Ingredients:

Dice chicken into evenly sized cubes and slice the peppers and red onion into thin strips for even roasting

Toss and Roast:

In a large bowl combine chicken peppers and onion with olive oil and herbes de Provence Mix well to coat everything Transfer to a baking tray spreading ingredients out so they roast instead of steam Roast in a hot oven at two hundred degrees Celsius for twenty five minutes until golden and the chicken is cooked through

Cook the Pasta:

Bring a big pot of salted water to a boil and add the whole wheat penne Cook according to package directions until just al dente Drain but reserve a little cooking liquid

Combine and Serve:

Add the roasted chicken and veggie mixture over the drained pasta Toss together gently adding a splash of reserved pasta water if needed for extra moisture Taste and adjust seasoning Serve hot with optional cheese scattered on top

Roasting peppers was my grandma’s go to trick for sweetening veggies and I think that is why this dish always reminds me of her bustling kitchen on Sunday nights Dinner always felt special with bowls piled high at the table

Storage Tips

Once cooled transfer leftovers to an airtight container and refrigerate for up to three days I find a quick splash of water before reheating helps maintain the sauce’s silkiness and keeps the chicken from drying

Ingredient Substitutions

You can swap in turkey or extra firm tofu in place of chicken for a different twist Out of bell peppers try zucchini chunks or eggplant Roasted broccoli also works beautifully

Serving Suggestions

This pasta is delicious on its own but it also pairs well with a crisp romaine salad Roasted garlic bread makes a hearty accompaniment For extra brightness squeeze a wedge of lemon over the finished plate

Cultural and Historical Context

Mediterranean pasta dishes like this bring together humble garden vegetables and lean proteins which has been a tradition since home cooks started blending pasta with simple oven roasted ingredients Roasting draws out a heightened sweetness in peppers that echoes classic flavors from southern Europe

Seasonal Adaptations

In cooler months add roasted winter squash or carrots for a heartier twist Swap herbes de Provence for fresh basil and parsley in the summertime Cherry tomatoes make a juicy addition when they’re at peak ripeness

Success Stories

Many readers tell me this dish helped their picky eaters love vegetables The colors never fail to draw people in At a recent family potluck it disappeared even before the garlic knots did

Freezer Meal Conversion

Prepare the roasted vegetables and chicken then cool completely Store everything with cooked pasta in a freezer safe bag or dish Freeze for up to two months To serve reheat gently with a few spoonfuls of water on the stove or in the microwave

This pasta is as simple as it is vibrant Perfect for busy nights when you want a plateful of color and comfort

Common Recipe Questions

→ Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well and holds the roasted vegetables nicely.

→ What other vegetables can I add?

Zucchini, cherry tomatoes, or eggplant can be roasted alongside peppers for extra color and flavor.

→ Is there a vegetarian option?

Omit the chicken and add extra vegetables or a plant-based protein such as chickpeas.

→ How do I keep the chicken tender?

Dice the chicken evenly and avoid over-roasting to maintain juiciness in each bite.

→ Which cheese pairs well as a garnish?

Feta or freshly grated Parmesan add a salty, creamy finish that complements the Mediterranean flavors.