Creamy red pepper and chicken pasta recipe

Creamy red pepper and chicken pasta recipe

1 rating

You can’t go wrong with a quick pasta dinner. Roast chicken thighs and red peppers with smoky paprika, then toss with penne and a creamy tomato mascarpone sauce – top with Cheddar for easy comfort food. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 722 calories / serving


  • 600g pack chicken thigh fillets
  • 2 red peppers, deseeded and thinly sliced
  • 1 tbsp olive oil
  • 2 tsp paprika
  • 320g Hearty Food Co. penne
  • 500g jar tomato & mascarpone pasta sauce
  • 50g medium Cheddar, grated
  • 30g fresh basil, leaves picked

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    10g 48%
  • Sugars

    14g 15%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 77g Protein 42.7g Fibre 3.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking paper and add the chicken thighs and peppers. Drizzle with the olive oil, sprinkle over the paprika and season. Roast for 30-35 mins, until the chicken is completely cooked through and the peppers are softened.
  2. Meanwhile, bring a large pan of salted water to the boil and add the penne. Cook for 8 mins, then drain and return to the empty pan.
  3. Remove the chicken from the oven and shred using 2 forks. Add to the pasta along with the peppers, tomato & mascarpone sauce, most of the cheese and most of the basil. Heat the mixture for 1-2 mins over a medium heat until warmed through.
  4. Divide the pasta between 4 bowls. Sprinkle the remaining cheese and basil over before serving.

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