When you want a satisfying meal that's both wholesome and flavorful, this Roasted Pepper Chicken Pasta Recipe hits the spot. It's perfect for busy weeknights when you crave something warm and comforting but don't want to fuss over complicated steps. I love how the roasted peppers and tender chicken mingle with whole wheat penne, delivering a dish that's glossy, hearty, and packed with inviting aromas.

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Why You'll Make This on Repeat
Ingredient Highlights
Step-by-Step for Roasted Pepper Chicken Pasta Recipe
Kitchen Notes I Rely On
Serving & Sides
Make-Ahead & Storage
Frequently Asked Questions
Final Thoughts
Printable Recipe

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Why You'll Make This on Repeat

This Roasted Pepper Chicken Pasta Recipe checks all the boxes: vibrant veggies, juicy chicken, and a comforting al dente bite that makes every forkful a pleasure. When I first tried it, I couldn't believe how effortlessly the roasted sweetness of bell peppers transformed the whole dish into something truly special.

Reliable Texture: The roasting brings a perfect balance of tender chicken and caramelized peppers that stay juicy but not mushy.
Balanced, Cozy Flavor: Herbes de Provence add a subtle herbal warmth that complements the natural sweetness of the vegetables beautifully.
Pantry-Friendly: You only need simple staple ingredients, making it a great go-to for last-minute meals.
Weeknight Simple: From start to finish, it comes together in about 40 minutes, freeing up your evening.

Ingredient Highlights

Choosing good-quality ingredients makes a big difference when you're working with simple flavors like in this Roasted Pepper Chicken Pasta Recipe. I always pick the freshest bell peppers and chicken to ensure the final dish tastes fresh and vibrant.

Whole wheat penne: Offers nuttiness and fiber with a firm texture that holds up well against the roasted vegetables.
Diced chicken breast: Look for organic or antibiotic-free chicken for better flavor and tenderness.
Bell peppers: Use a mix of red and yellow for sweetness and color contrast, plus they roast nicely without losing bite.
Herbes de Provence: This classic blend is key-it adds just the right herby fragrance without overpowering the dish.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

Step-by-Step for Roasted Pepper Chicken Pasta Recipe

Step 1 - Prep & Season

Start by preheating your oven to 400°F. While it warms up, place the diced chicken, sliced red and yellow bell peppers, and sliced red onion in a large bowl. Drizzle with olive oil, then sprinkle the herbes de Provence evenly. Toss everything gently so the chicken and veggies get a glossy, even coating. This step ensures your flavors will roast into the ingredients instead of just sitting on top.

Step 2 - Build Flavor

Arrange the seasoned chicken and vegetables in a single layer on a baking tray. Avoid crowding; this helps everything roast rather than steam. Pop the tray in the oven for 20 to 25 minutes. You'll notice the chicken turns a light golden color as it cooks through, while the peppers and onions brown slightly at the edges, releasing their natural sweetness. This roasting step is what truly builds the dish's signature cozy flavor.

Step 3 - Finish for Best Texture

While the roast is happening, boil a large pot of salted water for the penne pasta. Cook according to the package until just al dente, which usually means a bite that's tender but still firm. Drain well to avoid any watery sauce later. Once the chicken and vegetables are out of the oven and slightly cooled, transfer them onto the cooked pasta and toss gently to combine. This finishing step is key to keeping the pasta coated with the fragrant roasted goodness without turning soggy.

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Kitchen Notes I Rely On

I find that roasting at a high temperature is essential-not too low or the chicken won't brown properly, and too high can dry out the meat. Also, drying the chicken pieces with a paper towel before oiling helps them brown better. If you want an extra layer of flavor, try adding a squeeze of fresh lemon juice just before serving.

Doneness Cue: The chicken should be opaque and the juices run clear when pierced with a fork.
Temperature Trick: Use a meat thermometer to check for 165°F internal temperature for perfectly cooked chicken.
Make-Ahead Move: You can prep and season the chicken and veggies up to a day in advance, refrigerated and covered, then roast when ready.
Skip This Pitfall: Don't overcrowd the baking tray-give the pieces space to roast evenly.

Serving & Sides

Finishing Touches

I like to finish this dish with a sprinkle of freshly chopped parsley or basil to brighten the colors and add a fresh herbal note. A light drizzle of good-quality olive oil or even a dusting of grated Parmesan rounds it out nicely, giving the Roasted Pepper Chicken Pasta Recipe an elegant touch without complicating the flavors.

Pairs Nicely With

This pasta pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or some roasted garlic bread to soak up any leftover oils and juices. For a veggie boost, steamed broccoli or sautéed spinach add a lovely contrast in texture and color, making the meal feel complete and balanced.

Simple Plating Upgrades

For casual dinners, serve straight from the bowl or dish for a relaxed vibe. On special occasions, try spooning the pasta in neat nests on warmed plates, topping with a sprig of fresh herbs and a light drizzle of high-quality olive oil. It elevates the look instantly while keeping everything approachable.

Make-Ahead & Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The whole wheat penne tends to soak up the sauce as it sits, so you'll notice it becomes a bit thicker and softer. That's normal but easy to refresh with a splash of water or broth when reheating.

Freezer Tips

This Roasted Pepper Chicken Pasta Recipe freezes pretty well but might lose a little texture in the peppers. Freeze portions in airtight freezer-safe containers for up to 2 months. When ready, thaw overnight in the fridge for best results before reheating gently.

Reheating Roasted Pepper Chicken Pasta Recipe Without Drying Out

To reheat without drying the chicken or pasta, I recommend using a low heat oven (around 300°F) covered loosely with foil, or warming gently in a skillet with a splash of olive oil or broth. If using a microwave, add a few drops of water and cover loosely to trap steam-it helps keep the flavors moist and fresh.

Frequently Asked Questions

Can I use other types of pasta for this recipe?

Absolutely! While whole wheat penne adds a hearty texture, you can swap in fusilli, rigatoni, or even gluten-free varieties depending on your preference.

What if I don't have herbes de Provence?

You can create a simple mix of dried thyme, rosemary, oregano, and marjoram to replicate the flavor. Even just thyme and oregano alone work well.

Can I prepare this recipe vegetarian?

Definitely! Swap the chicken for hearty roasted mushrooms or chickpeas for a plant-based version that keeps the same comforting roasted flavor.

How do I prevent the chicken from drying out?

Make sure your chicken pieces are evenly sized and don't overcrowd the baking tray. Roasting at 400°F for about 20-25 minutes usually seals in the juices perfectly.

Final Thoughts

This Roasted Pepper Chicken Pasta Recipe has become my go-to when I want a quick, one-pan meal that still feels special. The way the simple ingredients come together with minimal fuss always surprises my family-and I know you'll enjoy it too. Don't hesitate to experiment with your favorite seasonal veggies or herbs to make it your own. Happy cooking!

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