Grilled Chicken Pasta with Roasted Pepper Cream Sauce

Succulent Juicy Grilled chicken, serve with a rich, sweet, smokey roasted bell pepper cream sauce. This easy pasta recipe is perfect for the whole family and delicious enough for guests.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 612 kcal


For the roasted pepper cream sauce

  • 3 large red bell peppers
  • 2 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 1 cup half-and-half

For the chicken and pasta

  • 12 oz long pasta
  • 2 skinless boneless chicken breasts
  • salt and pepper
  • 1 tbsp olive oil


  1. Pre-heat the broiler.
  2. Cut each bell pepper in half and remove the membrane and seeds.
  3. Place the bell peppers cut side down on a baking sheet and then grill under the broiler until the skin is blackened, and the flesh has softened. About 8-10 minutes.
  4. Transfer the bell peppers to a bowl and cover them with cling wrap (or a damp tea towel)
  5. Let the peppers cool. Once cooled gently rub away the charred skin. (See notes)
  6. Slice the bell peppers into rough pieces.
  7. In a skillet, heat up the extra virgin olive oil and then cook the garlic and bell peppers for 2-3 minutes.
  8. Place the mixture in blender, cover the lid with a tea towel and then puree.
  9. Add in the half and half and puree until you have a thick sauce.
  10. Set aside whilst you make the pasta and chicken.
  11. Place the chicken on a chopping board and cover with a piece of baking paper or clingfilm.
  12. Use the flat side of a meat mallet (or a heavy rolling pin) to flatten the chicken until it is about 1/2" thick.
  13. Season the chicken on both sides with salt and pepper .
  14. Heat the olive oil in a heavy based skillet.
  15. Once it is hot, cook the chicken over a high heat for 2 minutes on one side and then flip and cook for a further 2 minutes or until it is just cooked through. Remove from the heat and tent with foil to keep warm.
  16. Whilst the chicken is cooking bring a large pan of water to a boil.
  17. Once the water is boiling, salt it generously and add the spaghetti.
  18. Cook for 2 minute less than the packet suggests.
  19. Reserve a cup of the pasta cooking water and then drain the pasta.
  20. Return the pasta to the pan along with the roasted red pepper sauce and 1/4 cup of the pasta cooking water.
  21. Bring to a simmer adding more water if the sauce gets too thick.
  22. Once the pasta and sauce are hot, serve with the grilled chicken and a garnish of fresh parsley or oregano.
Nutrition Facts
Grilled Chicken Pasta with Roasted Pepper Cream Sauce
Amount Per Serving
Calories 612 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 58mg 19%
Sodium 99mg 4%
Potassium 665mg 19%
Total Carbohydrates 71g 24%
Dietary Fiber 4g 16%
Sugars 6g
Protein 25g 50%
Vitamin A 60.5%
Vitamin C 140.2%
Calcium 9.3%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.