You know those nights when you’re exhausted but still crave something comforting and restaurant-worthy? That’s exactly when this creamy roasted red pepper chicken pasta with arugula and basil swoops in to save the day. I first threw this together one frantic Tuesday when my sister showed up unannounced for dinner – the look on her face when she took that first bite told me I’d stumbled onto something magical. Now it’s my go-to when I need a meal that feels indulgent but comes together faster than takeout. The sweet roasted peppers, creamy sauce, and fresh greens create this perfect harmony that makes you forget it only took 25 minutes start to finish.

Why You’ll Love This Creamy Roasted Red Pepper Chicken Pasta Arugula Basil
Let me count the ways this dish will become your new weeknight hero:
- Speedy satisfaction: Ready in under 30 minutes flat – faster than waiting for delivery!
- Flavor fireworks: Sweet roasted peppers, garlicky cream sauce, and peppery arugula create this incredible flavor dance in your mouth
- No fancy skills needed: If you can boil pasta and stir a pan, you’re already qualified
- Dinner and a show: That gorgeous pop of red and green makes it look like you slaved for hours
- Happy leftovers: Tastes even better the next day – if it lasts that long!
Trust me, after one bite of this creamy goodness with those fresh basil ribbons, you’ll be hooked just like my sister was.

Ingredients for Creamy Roasted Red Pepper Chicken Pasta Arugula Basil
Here’s everything you’ll need to make this dreamy pasta – measured with love, not guesswork! I’ve learned the hard way that eyeballing ingredients leads to sad, watery sauces or overwhelming flavors.
- 8 oz pasta (penne or fusilli work best – their nooks grab that creamy sauce)
- 2 boneless, skinless chicken breasts, sliced into 1/2-inch strips (trust me, uniform pieces cook evenly)
- 1 cup roasted red peppers, chopped (I use jarred for convenience but roast your own if you’re feeling fancy)
- 2 cups fresh arugula (packed lightly – it wilts down to nothing)
- 1/4 cup fresh basil, chopped (tear it at the last second for maximum fragrance)
- 1/2 cup heavy cream (the richer, the better – this is comfort food after all)
- 2 cloves garlic, minced (more if you’re a garlic fiend like me)
- 1/4 cup grated Parmesan cheese (the real stuff, not the dusty shaker kind)
- 2 tbsp olive oil (good quality – you’ll taste the difference)
- Salt and pepper to taste (don’t be shy – season as you go!)
Ingredient Notes & Substitutions
Life happens, so here’s how to adapt without losing that magic:
- Out of heavy cream? Half-and-half works in a pinch, though the sauce will be thinner. For dairy-free, try full-fat coconut milk (just a quarter cup – it’s potent!).
- Gluten-free folks: Your favorite GF pasta works beautifully here – just don’t overcook it.
- Arugula too spicy? Baby spinach makes a milder swap, or try kale if you want more texture.
- No fresh basil? Use 1 tsp dried, but add it with the garlic to wake up the flavor.
- Want more kick? Throw in some red pepper flakes when you add the garlic – my husband always does!
The key is balancing textures and flavors – as long as you’ve got something creamy, something sweet (the peppers!), and something fresh (the greens), you’re golden.
How to Make Creamy Roasted Red Pepper Chicken Pasta Arugula Basil
Alright, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready to go. I learned that the hard way when I burned my garlic while frantically chopping peppers – not my finest kitchen moment.
- Start your pasta: Cook according to package instructions, but set a timer for 1 minute less than recommended (it’ll finish cooking in the sauce). Reserve about 1/2 cup of that starchy pasta water before draining – trust me, it’s liquid gold for adjusting sauce consistency later.
- Brown that chicken: Heat olive oil in a large skillet over medium-high. Add chicken strips in a single layer (crowding = steaming, not browning). Cook 3-4 minutes per side until no pink remains and you’ve got those gorgeous golden edges. Remove to a plate – they’ll finish cooking later.
- Build the flavor base: In that same pan (all those browned bits = flavor!), add garlic and stir for just 30 seconds until fragrant – any longer and it’ll turn bitter. Toss in chopped roasted peppers, stirring to warm through, about 1 minute.
- Create the creamy magic: Pour in heavy cream and let it bubble gently for 3-4 minutes. You’ll know it’s ready when it coats the back of a spoon and leaves a clean line when you run your finger through it.
- Bring it all together: Add the drained pasta and chicken back to the pan along with arugula and basil. Toss everything until the greens just start to wilt – about 1 minute max. The residual heat will finish softening them perfectly.
- The finishing touch: Sprinkle in Parmesan and give it one final toss. If the sauce seems too thick, splash in some reserved pasta water a tablespoon at a time until it’s silky and coats every noodle. Taste and adjust salt and pepper – this is your moment!
Tips for Perfect Creamy Roasted Red Pepper Chicken Pasta
After making this dozens of times (and yes, a few fails), here are my can’t-skip pro tips:
- Pasta perfection: Undercook your pasta by 1-2 minutes – it’ll soak up that creamy sauce and finish cooking to al dente perfection in the pan.
- Sauce insurance: That reserved pasta water is your best friend for fixing sauces that get too thick. Start with 1 tbsp at a time – you can always add more!
- Greens timing: Add arugula at the very end and just barely wilt it. Overcooked = sad, mushy greens with none of that lovely peppery bite.
- Temperature matters: Let your cream come to room temp before adding – cold cream can make the sauce separate. If this happens, whisk in a tsp of pasta water to bring it back together.
- Presentation pro move: Top with extra fresh basil and arugula right before serving for that gorgeous pop of color and fresh aroma.
Follow these simple tricks, and you’ll have a restaurant-worthy pasta that looks like you fussed for hours – our little secret!
Serving Suggestions for Creamy Roasted Red Pepper Chicken Pasta
Oh, let me tell you how I love to serve this beauty! A crusty slice of garlic bread is non-negotiable – perfect for swiping up every last drop of that creamy sauce. If I’m feeling fancy, I’ll throw together a quick arugula salad with lemon vinaigrette (double the greens never hurt anyone). And here’s my secret: a chilled glass of Sauvignon Blanc cuts through the richness like magic. Keep it simple though – this pasta shines all on its own!
Storage & Reheating
Here’s the good news – this pasta tastes almost better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I splash in a tablespoon of cream or milk to bring back that luscious texture (the microwave tends to dry it out). Gently warm it on the stove over low heat, stirring often. Pro tip: add a handful of fresh arugula right before serving to wake up those flavors and give it that just-made brightness!
Nutritional Information
Now, I’m no nutritionist (just a pasta enthusiast!), but here’s what you’re looking at nutrition-wise for one generous serving of this creamy roasted red pepper chicken pasta. Keep in mind these are estimates – your exact numbers might dance around a bit depending on your ingredients. I always say life’s too short to count every calorie when there’s parmesan involved!
- Calories: Around 420 – totally worth every single one
- Protein: 28g (that chicken really carries its weight!)
- Carbs: 38g (mostly from the pasta – try whole wheat if you want more fiber)
- Fat: 18g (remember, fat = flavor in this case)
- Fiber: 3g (thank the arugula and peppers for that)
The best part? You’re getting real, wholesome ingredients instead of mystery takeout. I like to think of the fresh basil and arugula as my little health halo on this indulgent dish. Everything in moderation, right? Now pass me another forkful!
Frequently Asked Questions
I’ve gotten so many questions about this recipe from friends (and their friends’ cousins!) that I thought I’d share the most common ones here. Save yourself the frantic text messages at dinnertime!
Can I use jarred roasted red peppers?
Absolutely! I use them all the time – just drain and pat them dry before chopping. Some brands are saltier than others though, so taste before adding extra salt to your dish. If you’re feeling ambitious, homemade roasted peppers are divine, but let’s be real – jarred is a weeknight lifesaver.
How do I make it spicier?
Oh, I love this question! My favorite ways to turn up the heat: add a pinch of red pepper flakes with the garlic, stir in some diced jalapeños with the roasted peppers, or finish with a drizzle of chili oil. My husband swears by adding a dash of cayenne to the cream sauce – just don’t go overboard unless you’re ready for some serious fire!
Can I freeze leftovers?
Here’s the truth – while you technically can freeze it, the texture won’t be quite the same. The cream sauce might separate a bit when thawed. If you must freeze, leave out the arugula and add fresh when reheating. Better yet? Share with neighbors or pack it for lunch the next day. This pasta tastes amazing cold straight from the fridge at 2am… not that I’d know anything about that.
What if my sauce is too thin?
Don’t panic! First, let it simmer a bit longer – the cream will thicken as it reduces. If you’re in a hurry, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in. Or my favorite trick: sprinkle in some extra Parmesan and let it melt into the sauce. The pasta starch works miracles too – that’s why I always save some pasta water!
Can I make this vegetarian?
You bet! Skip the chicken and add cannellini beans or chickpeas for protein. Mushrooms would be fabulous too – sauté them until golden before adding the peppers. The sauce is so flavorful, you won’t miss the meat. Just be sure to use vegetable broth if you need to thin the sauce instead of pasta water (some brands aren’t veg-friendly).
Savory 25-Minute Creamy Roasted Red Pepper Chicken Pasta Arugula Basil
A creamy roasted red pepper pasta dish with tender chicken, fresh arugula, and basil for a flavorful and satisfying meal.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 8 oz pasta (penne or fusilli)
- 2 boneless, skinless chicken breasts, sliced
- 1 cup roasted red peppers, chopped
- 2 cups fresh arugula
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add chicken and cook until no longer pink, about 6-8 minutes.
- Add garlic and roasted red peppers, stirring for 1-2 minutes.
- Pour in heavy cream and simmer for 3-4 minutes until slightly thickened.
- Add cooked pasta, arugula, and basil. Toss to combine.
- Stir in Parmesan cheese and season with salt and pepper.
- Serve warm.
Notes
- Use jarred roasted red peppers for convenience.
- Substitute half-and-half for a lighter version.
- Add red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg