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Pasta With Chicken and Roasted Pepper Cream Sauce

Rated as 4.5 out of 5 Stars

"Roasting concentrates and enhances the flavor of bell peppers."
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15 m servings 482 cals
Original recipe yields 4 servings


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  1. COOK and drain pasta according to package directions. Keep warm.
  2. PLACE red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size.
  3. COOK sauce, red peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
  4. SERVE with Parmesan cheese and chopped fresh parsley, if desired.


  • Please look in your Grocer's Refrigerated Section for Buitoni's Pasta and Sauces

Nutrition Facts

Per Serving: 482 calories; 23.9 g fat; 42.6 g carbohydrates; 23.3 g protein; 142 mg cholesterol; 1027 mg sodium. Full nutrition


Read all reviews 3
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I made this recipe using a homemade alfredo sauce (instead of jar). It was less rich and a nice change to your typical fettucini alfredo. I also seared a chicken breast in a wrought iron skillet...

It gets five stars just because it is so easy. Very tasty as well. thanks for such an awesome recipe

This was quick and easy to prepare....Perfect after being at soccer fields all night. However, it was still a bit bland.