Creamy Chicken Roasted Red Pepper Rotini

My kids tease me that most of my recipes start with “Soften 12 pounds of butter and 8 pounds of cream cheese.” It’s true that I don’t do a lot of super low-calorie cooking. In my defense I’m still trying to put weight on Mr. Comfortable so gravy as a beverage is still on the menu! But my Creamy Chicken Roasted Red Pepper Rotini has just enough creamy sauce to make it delicious without being too heavy!

Creamy Chicken Roasted Red Pepper Rotini

I’m still having a bit of trouble concentrating due to the bump on my head and I haven’t been doing a lot of cooking. Yet I longed to make something comforting for dinner. It couldn’t be too complicated but I didn’t want it to be plain tasting.

I remembered a dish I saw on Pinterest a while back. Although I didn’t pin it and couldn’t find it again it did inspire Creamy Chicken Roasted Red Pepper Rotini. The dish I saw didn’t have pasta but adding pasta is a great way to make a dish more filling and keeping it inexpensive.

The thing I like about my Creamy Chicken Roasted Red Pepper Rotini is that it doesn’t take long to make. It’s great for evenings when I get into the kitchen late or just don’t feel like spending a lot of time cooking.

First I put of pot of well salted water on to boil. While that was heating I diced 1/3 cup of onions small. Then I minced 2 large cloves of garlic really fine.

Creamy Chicken Roasted Red Pepper Rotini Creamy Chicken Roasted Red Pepper Rotini

I used boneless, skinless chicken breasts and cut them into strips. Next I cut up 1 jar (12 ounce) of roasted red peppers. Drain the peppers if you use a jar. If you roast your own pepper 1 large one will do.

Creamy Chicken Roasted Red Pepper Rotini Creamy Chicken Roasted Red Pepper Rotini

By this time the water was boiling so I poured in about 1/2 pound of rotini into the water. The rest of the cooking takes about as long to finish as the pasta.

In a large skillet I melted 1 tablespoon unsalted butter and browned the chicken strips over medium heat. When they were nicely browned I removed them from the skillet and set them aside.

Creamy Chicken Roasted Red Pepper Rotini

Then I added the onions to the same skillet and cooked them until they were softened. This took about 4 minutes. The onions get a little brown from the browned butter and the chicken left in the pan. I wanted that since it builds layers of flavor!

Creamy Chicken Roasted Red Pepper Rotini

After the onions were softened I reduced the heat to medium low and added the minced garlic and stirred it around for about 2 minutes.

Creamy Chicken Roasted Red Pepper Rotini

I poured in the roasted red peppers and sautéed them for about 2 minutes.

Creamy Chicken Roasted Red Pepper Rotini

Here’s the creamy part of Creamy Chicken Roasted Red Pepper Rotini!

Next I poured in 1 1/4 cups chicken broth and one half a block of cream cheese (4 ounces). I broke up the cream cheese with a wooden spoon. While experimenting with the dish I cut the cream cheese into cubes but this time I forgot and just dropped the cream cheese in whole.

Creamy Chicken Roasted Red Pepper Rotini Creamy Chicken Roasted Red Pepper Rotini

I stirred the broth and cream cheese until the cheese was entirely melted and the sauce was smooth. This took about 4 minutes. I seasoned the sauce with salt and pepper.

Creamy Chicken Roasted Red Pepper Rotini

The chicken was added back to the skillet and I stirred it around to coat it with the sauce. Then I drained the pasta and put it in the same skillet. I gently stirred the pasta around to get the sauce all over it.

Creamy Chicken Roasted Red Pepper Rotini

Finally I sprinkled a teaspoon of Italian seasoning over everything and stirred it to combine. I tasted the dish and used a tiny bit more salt and pepper.

Creamy Chicken Roasted Red Pepper Rotini

Creamy Chicken Roasted Red Pepper Rotini was a definite hit with Mr. Comfortable! And I was really pleased with the final version. There’s a hint of sweetness from the roasted red peppers and the chicken and pasta held the sauce perfectly. I know Creamy Chicken Roasted Red Pepper Rotini is going to be a favorite for our family dinners, too!

Creamy Chicken Roasted Red Pepper Rotini

Creamy Chicken Roasted Red Pepper Rotini

Creamy Chicken Roasted Red Pepper Rotini

Creamy Chicken Roasted Red Pepper Rotini

Creamy Chicken Roasted Red Pepper Rotini has layers of flavor and a light sauce making it a delicious and filling meal!

Ingredients

  • 1/2 pound uncooked rotini pasta
  • 3 large boneless skinless chicken breasts, sliced into approximately 1/2 inch slices
  • 1 tablespoon butter
  • 1/4 cup onion, diced small
  • 2 large cloves garlic, minced finely
  • 12 ounces roasted red peppers, drained and cut into thin strips
  • 1 1/4 cups chicken broth
  • 4 ounces cream cheese
  • 1teaspoon Italian seasoning

Instructions

  1. Boil large pot of well salted water over high heat.
  2. Add pasta and cook until al dente (follow package instructions).
  3. While pasta is cooking melt the butter in a large skillet over medium heat.
  4. Add the chicken and sear for 3 – 4 minutes per side.
  5. Drain pasta and set aside, keeping warm.
  6. Set seared chicken aside.
  7. In the same skillet in which you cooked the chicken add the onions and sauté until softened (about 4 minutes).
  8. Add the garlic and sauté for about 2 minutes.
  9. Pour in the roasted red peppers and sauté an additional 2 minutes.
  10. Add the chicken broth and cream cheese and simmer while stirring until cream cheese has melted.
  11. Season to taste with salt and pepper.
  12. Stir sauce until smooth.
  13. Return chicken and pasta to skillet and cook over medium low until they are hot.
  14. Sprinkle the Italian seasoning over chicken & pasta and stir gently.
  15. Season with salt and pepper to taste.
  16. Serve hot.
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3 thoughts on “Creamy Chicken Roasted Red Pepper Rotini

  • July 28, 2017 at 3:11 am
    Permalink

    That should help with the weight – I bet he eats lots of it

    Reply
  • July 30, 2017 at 1:57 pm
    Permalink

    Just about everything tastes better with butter and cream cheese. I’ll be trying this recipe!

    Reply
    • July 31, 2017 at 9:38 am
      Permalink

      Let me know what you think!

      Reply

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