Roasted Red Pepper and Sun-Dried Tomato Pasta with Chicken

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My family loves creamy pasta dishes.  They’re so quick and easy to make that we can have this favorite meal on a busy week night or cooked up after church on a Sunday.

This version has roasted red peppers, sun-dried tomatoes and chicken marinated in red wine vinegar and homemade Italian Herb Salt.  Serve it up with a salad and a loaf of crusty bread with seasoned olive oil for dipping.  Even better than going out to eat and much cheaper too!  

I usually take ingredient photos, but I can’t find one for this dish on my computer.  We must have been really busy the night I made it and I forgot to take the photo.

Roasted Red Pepper and Sun-Dried Tomato Pasta with Chicken

Serves: 6-8 servings

  • 1½ - 2 lbs. boneless chicken, cut in bite size pieces
  • 2 Tbs. red wine vinegar
  • 1 tsp. Italian Herb Seasoning
  • 2-3 Tbs. olive oil
  • 2 cloves garlic, crushed
  • 2 Tbs. butter
  • 1½ cups half & half, warmed
  • 1 cup shredded Italian blend cheese
  • ½ cup roasted red peppers
  • ¼ cup sun dried tomatoes
  • salt and pepper to taste
  • 1 lb. penne pasta, cooked
  1. Combine chicken, red wine vinegar and Italian Herb Seasoning. Refrigerate for 30 minutes or over night.
  2. Heat the oil in a large skillet and cook the chicken till done. Remove from pan.
  3. Add garlic and butter to the skillet and cook for a minute or two.
  4. Whisk half & half into the skillet, let simmer over medium-low heat for several minutes.
  5. Stir in cheese and allow to melt.
  6. Add roasted red peppers and sun-dried tomatoes.
  7. Season with salt and pepper.
  8. Stir sauce and pasta together and serve.
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  1. Wow this looks good! Going to try this out, my kids and husband will love it.

  2. This looks sooooo good – I make one that’s similar and can’t wait to try this one out! 🙂

  3. Polysammo says:

    I made Oven Roasted Tomatoes & red Peppers last night. I may just have to try this recipe.

    It looks great

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