Chicken breasts, balsamic vinegar, onion, garlic, olive oil, crushed tomatoes, roasted red peppers, chicken broth, penne, and Parmesan.

Some dinners just feel like they know what you need. This Roasted Pepper Chicken Penne is one of those for me. It’s warm, saucy, a little bit zesty, and full of tender chicken, roasted red peppers, crushed tomatoes, garlic, onion, penne pasta, and Parmesan cheese. Not too fancy. Not too plain. Just the kind of pasta dinner that makes everyone suddenly wander into the kitchen like they were invited by the smell.

This Roasted Pepper Chicken Penne starts with chicken strips that get a quick balsamic vinegar marinade. Then they’re cooked with onion and garlic before simmering in a tomato sauce with roasted red peppers, chicken broth, Italian seasoning, and a little red pepper flakes. Toss it all with penne and finish with Parmesan, and you’ve got a meal that feels comforting but still has some personality.

I like this recipe because it’s the kind of thing I can make on a weeknight when I want dinner to taste homemade, but I don’t want to do anything too dramatic. You know those nights. The fridge is open, the pantry is being judged, and everyone’s pretending they’re not hungry yet. Sound familiar?

I’ve always had a soft spot for pasta dinners. They’re cozy, forgiving, and somehow they make even a slightly chaotic evening feel like it can still be saved. Maybe that’s dramatic, but there have definitely been nights when a pot of pasta did more for my mood than anything else. This Roasted Pepper Chicken Penne has that same comforting feeling, but with a little extra flavor from the roasted red peppers and balsamic-marinated chicken.

The first time I made a chicken penne pasta with roasted red peppers, I wasn’t expecting the peppers to do so much. I thought they’d just add color, maybe a tiny bit of sweetness. But they really changed the sauce. They made the crushed tomatoes taste deeper, softer, and a little smoky. Not “fancy restaurant” smoky, but more like, oh, this sauce has been thinking about itself. And I mean that in the best way.

The balsamic vinegar is another small thing that makes a difference. You only marinate the chicken for about 15 minutes, so it’s not one of those recipes that asks you to plan your life around dinner. Thank goodness. The vinegar gives the chicken a tangy little lift before it hits the skillet, and once it cooks with the onion, garlic, tomatoes, roasted peppers, and Italian seasoning, everything starts to feel very cozy and complete.

I also like that this homemade Roasted Pepper Chicken Penne feels familiar but not boring. It’s pasta with chicken and tomato sauce, yes, but the roasted peppers, red pepper flakes, balsamic, and Parmesan make it more interesting. It’s the kind of dinner I’d make after a long day when I want comfort food, but I still want it to taste like I put in a bit of effort. Not a huge amount of effort. Let’s not get carried away.

And honestly, pasta nights are just easier to love. Put a big bowl of saucy penne on the table, sprinkle cheese on top, and suddenly everyone is available. Funny how people can ignore laundry for three days but hear Parmesan being opened from across the house.

Why you’ll Love this Roasted Pepper Chicken Penne?

• It tastes cozy without feeling boring. This Roasted Pepper Chicken Penne has the comfort of a tomato chicken pasta, but the roasted red peppers give it a sweeter, slightly smoky flavor that makes the sauce feel more layered. It’s not complicated or fussy, but it also doesn’t taste like plain pasta tossed with a basic jar of sauce. The crushed tomatoes give body, the garlic and onion build the base, and the peppers bring that little “what’s in this?” moment. I love when simple ingredients do something slightly unexpected.
• The chicken gets flavor before it even cooks. The chicken strips sit in balsamic vinegar for at least 15 minutes, and while that may not sound like a big deal, it really helps. The balsamic adds a little tang and sweetness, so the chicken doesn’t taste flat once it’s mixed into the sauce. I’ll be honest, I don’t always have the patience for long marinades, so this quick one feels very doable. You can start it, slice your onion, get the pasta water ready, and boom — marinade time is basically handled.
• It’s hearty, but not too heavy. This chicken roasted red pepper pasta has penne, chicken, tomato sauce, broth, Parmesan, and vegetables, so it’s definitely filling. But it doesn’t use heavy cream or a thick cheese sauce, so it still feels balanced. You get a cozy pasta bowl without that “I need to lie down immediately” feeling. Though, let’s be real, if dinner is followed by couch time, I’m not against it.
• It’s weeknight-friendly. This Roasted Pepper Chicken Penne recipe has a few steps, but none of them are difficult. You marinate the chicken, sauté onion and garlic, cook the chicken, simmer the sauce, boil the pasta, toss everything together, and add cheese. That’s it. It feels like a real homemade dinner without turning your kitchen into a cooking show set. And honestly, that’s the sweet spot for me most nights.
• You can control the heat. The red pepper flakes give the pasta a little kick, but you can easily adjust them. If you like mild pasta, use less. If you like spicy chicken penne, add more. I’d start small if you’re cooking for kids or spice-sensitive eaters, because red pepper flakes have a sneaky way of acting innocent until someone at the table suddenly needs a gallon of water. Ever had that happen? It’s always the tiny flakes.
• It makes leftovers you’ll actually want. Some pasta leftovers are just okay. This Roasted Pepper Chicken Penne is better than okay the next day, especially if you reheat it with a splash of broth or water to loosen the sauce. The flavors settle in, the roasted peppers stay sweet, and the Parmesan brings everything back together. It’s the kind of leftover lunch that makes you feel a little smug while everyone else is eating sad desk snacks.

Ingredient Notes

The ingredients for Roasted Pepper Chicken Penne are simple, but they work together really nicely. You’ve got chicken for protein, balsamic vinegar for tang, onion and garlic for flavor, crushed tomatoes and roasted red peppers for the sauce, chicken broth to loosen it up, Italian seasoning for herbs, red pepper flakes for a little heat, penne for the perfect pasta bite, and Parmesan to finish the whole thing. Nothing weird. Nothing too precious. Just pantry-friendly ingredients that know their roles.

• Boneless Skinless Chicken Breasts: Chicken breasts work well in this Roasted Pepper Chicken Penne because they cook quickly when cut into 1-inch strips. Try to slice them evenly so they cook at the same pace. Chicken breast can get dry if it cooks too long, so once the juices run clear and the pieces are cooked through, move on to the sauce step. If you prefer darker meat, boneless skinless chicken thighs can work too. They’re juicier and a bit more forgiving, though they may take a little longer.
• Balsamic Vinegar: Balsamic vinegar gives the chicken a quick tangy marinade. You only need at least 15 minutes, which is perfect for real-life cooking when you didn’t think about dinner hours ago. The vinegar adds flavor, but since you drain and discard it before cooking, it doesn’t make the final pasta taste too sharp. It just gives the chicken a little background sweetness and acidity that works nicely with the tomatoes and roasted peppers.
• Onion: A sliced medium onion adds sweetness and a savory base to this roasted pepper chicken pasta. It cooks briefly with the garlic in olive oil, then softens more as the sauce simmers. If you like onion pieces, slice it thicker. If you’re feeding someone who thinks they don’t like onions but mysteriously likes “flavor,” slice it thin so it blends into the sauce. We all have our little kitchen tricks.
• Garlic: Garlic adds that classic pasta-night smell that makes everyone think dinner is going better than it maybe was five minutes ago. This recipe uses 3 sliced garlic cloves, which is enough to flavor the sauce without taking over. Keep an eye on it, though, because garlic burns quickly. Burnt garlic can make the sauce taste bitter, and nobody wants one impatient minute to ruin pasta night.
• Olive Oil: Olive oil helps sauté the onion, garlic, and chicken while adding richness to the sauce. The recipe uses 1/4 cup, which helps carry all those flavors into the tomato and roasted pepper mixture. Use a large skillet if you can, because the chicken needs room to cook instead of steam. Crowded chicken can get a little sad and pale. We want flavor, not chicken that looks like it gave up.
• Crushed Tomatoes: A 28-ounce can of crushed tomatoes forms the base of the sauce. Crushed tomatoes are great because they’re smooth enough to coat the pasta but still have enough texture to feel hearty. They mix beautifully with the roasted red peppers, onion, garlic, and broth. If your tomatoes taste a little acidic, don’t panic. The roasted peppers and Parmesan help balance that out.
• Roasted Red Peppers: Roasted red peppers are the ingredient that makes this Roasted Pepper Chicken Penne recipe feel a little special. They add sweetness, color, and a gentle smoky flavor. Jarred roasted red peppers are perfect here, and I am fully on board with that shortcut. Drain them well, slice them if needed, and let them do their thing. They make the sauce taste like you worked harder than you did. Very generous ingredient.
• Red Pepper Flakes: Red pepper flakes add warmth and a little spice to the sauce. The recipe uses 1 teaspoon, which gives the pasta a noticeable kick. If you want it milder, use less. If you like a spicy roasted pepper chicken penne, add more. I’d rather start with less and add more later, because once those flakes get bold, there’s no polite way to ask them to leave.
• Chicken Broth: Chicken broth adds savory flavor and helps loosen the tomato sauce so it coats the penne nicely. It keeps the sauce from becoming too thick while it simmers. Regular or low-sodium broth both work, but if you use full-sodium broth and Parmesan, taste before adding extra salt. Sauce can go from nicely seasoned to “whoops” faster than you think.
• Italian Seasoning: Italian seasoning gives the sauce that familiar herb flavor that works so well with tomatoes, garlic, onion, and chicken. This recipe uses 3 teaspoons, so the flavor is definitely there without needing to open five different herb jars. Depending on your blend, it may include basil, oregano, thyme, rosemary, or marjoram. It’s a handy shortcut, and I’m not mad about it.
• Salt: The recipe uses 1/4 teaspoon salt, which is a good starting point. Because the broth and Parmesan cheese can already be salty, I like to taste near the end before adding more. Salt is easy to add and hard to remove, which is one of cooking’s more annoying little truths. Start small and adjust once everything has simmered together.
• Penne Pasta: Penne is perfect for Roasted Pepper Chicken Penne because the tube shape catches sauce inside and out. It also holds up well with chicken strips and pieces of roasted red pepper. Cook it until al dente so it doesn’t get mushy once tossed with the sauce. Soft pasta is not the end of the world, but it does make the whole dish feel a little less lively.
• Parmesan Cheese: Shredded Parmesan adds salty, nutty flavor and finishes the pasta beautifully. Sprinkle it over the warm pasta so it melts slightly into the sauce. Freshly shredded Parmesan melts better, but pre-shredded works too. I’m not here to judge. Any Parmesan is better than forgetting the cheese entirely, which would be a sad little pasta tragedy.

How to Make Roasted Pepper Chicken Penne?

Making Roasted Pepper Chicken Penne is very doable once you break it into steps. First, you marinate the chicken. Then you sauté the onion and garlic, cook the chicken, simmer the roasted pepper tomato sauce, boil the penne, toss everything together, and finish with Parmesan. It’s a few moving parts, but nothing scary. Just a cozy pasta dinner building itself layer by layer.

1. Marinate the chicken. Place the chicken strips and balsamic vinegar in a large resealable plastic bag. Seal the bag and turn it a few times so the chicken gets coated. Refrigerate for at least 15 minutes. This gives the chicken a quick flavor boost without requiring a long marinade. I like to do this first, then use those 15 minutes to slice the onion, garlic, and roasted peppers. It makes the recipe feel organized, even if I’m very much making it up as I go.
2. Heat the olive oil. Add the olive oil to a large skillet and heat it over medium heat. You want it warm enough to sauté the onion and garlic, but not so hot that the garlic burns the second it touches the pan. A large skillet is helpful because the sauce and chicken need space, and eventually the pasta may join the party too. Pasta expands its territory quickly. We know this.
3. Sauté the onion and garlic. Add the sliced onion and garlic to the skillet and sauté for about 1 minute. This quick step wakes up the flavor and makes the kitchen smell like dinner is officially happening. The onion will start to soften, and the garlic should smell fragrant. Don’t wander away here. Garlic has a tiny window between golden and bitter, and it is not patient.
4. Cook the chicken. Drain and discard the balsamic vinegar from the chicken. Add the chicken strips to the skillet with the onion and garlic. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through and the juices run clear. Since the strips are small, they cook quickly. Try not to overcook them, because they’ll simmer a little more in the sauce. Chicken breast likes to dry out if you ignore it too long. Very needy, honestly.
5. Add the sauce ingredients. Stir in the crushed tomatoes, roasted red peppers, red pepper flakes, chicken broth, Italian seasoning, and salt. Mix everything together so the chicken is coated in sauce. This is the moment when your skillet starts to look like actual Roasted Pepper Chicken Penne is on the way. The tomatoes bring body, the peppers bring sweetness, and the broth helps everything become saucy enough to coat the pasta.
6. Bring the sauce to a boil. Let the mixture come to a boil over medium heat, then cook and stir for 4 to 5 minutes, or until everything is heated through. This helps the flavors start to blend and gives the sauce a stronger base. Stir occasionally so the tomatoes don’t stick to the bottom of the skillet. Tomato sauce loves to cling where it shouldn’t, like a toddler in a grocery store.
7. Simmer until the flavors come together. Reduce the heat and let the sauce simmer for 15 minutes. This short simmer helps the crushed tomatoes, roasted peppers, chicken broth, onion, garlic, Italian seasoning, and chicken settle into each other. It doesn’t need to simmer all afternoon. Just enough time for the sauce to stop tasting like separate ingredients and start tasting like dinner.
8. Cook the penne pasta. While the sauce simmers, cook the penne according to the package directions in salted boiling water. Cook until al dente, then drain well. Don’t overcook the pasta because it will soak up some sauce once you toss it all together. Al dente pasta gives the dish a better bite and keeps the texture from turning too soft. Nobody wants penne that waves a tiny white flag.
9. Toss the pasta with the chicken sauce. Add the drained penne to the skillet with the chicken and roasted pepper sauce. If your skillet is too small, use a large serving bowl. Toss everything until the pasta is fully coated and the chicken and peppers are evenly mixed throughout. This is when the dish really comes together — saucy penne, tender chicken, sweet roasted peppers, and that tomato-garlic smell that makes everyone ask if it’s ready.
10. Finish with Parmesan cheese. Sprinkle shredded Parmesan over the warm pasta before serving. The cheese melts slightly into the sauce and adds that salty, savory finish. Serve extra Parmesan at the table if you know your people. There is always someone who treats Parmesan like confetti, and honestly, I respect it.

Storage Options

This Roasted Pepper Chicken Penne stores nicely, which makes it a good choice for leftovers and meal prep. The sauce thickens as it sits because pasta loves to absorb liquid like it has a personal mission. A splash of broth, water, or extra tomato sauce when reheating helps bring it back to life. Leftover pasta is not always glamorous, but this one reheats pretty well.

• Refrigerator: Store leftover Roasted Pepper Chicken Penne in an airtight container in the refrigerator for up to 3 to 4 days. Let it cool before storing, but don’t leave it sitting out too long. When reheating, add a small splash of chicken broth, water, or tomato sauce to loosen the pasta. The penne will soak up some of the sauce in the fridge, so adding liquid helps it taste saucy again instead of dry and clumpy.
• Freezer: You can freeze this pasta, but the texture may change a little after thawing. Pasta tends to soften in the freezer, so if you’re planning ahead, I’d freeze the chicken and roasted pepper sauce separately from the penne. If the dish is already mixed, freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. It may not be quite as perfect as fresh, but it’ll still taste good. And some nights, good freezer pasta is a blessing.
• Reheating on the Stove: Reheat the pasta in a skillet over medium-low heat with a splash of broth, water, or tomato sauce. Stir gently until everything is warmed through. This method helps loosen the sauce and keeps the chicken from drying out too much. Add a little extra Parmesan at the end if you want it to feel fresh again. Cheese has a way of forgiving leftovers.
• Reheating in the Microwave: Place a serving of Roasted Pepper Chicken Penne in a microwave-safe bowl. Add a splash of broth or water, cover loosely, and heat in short intervals, stirring between each round. This keeps the pasta from heating unevenly and helps the sauce stay moist. It’s perfect for quick lunches, especially when you want something better than crackers and a vague sense of regret.
• Meal Prep Tip: If you’re making this roasted pepper chicken pasta for meal prep, portion it into individual containers with a little extra sauce or broth. Add Parmesan after reheating if you can, so it tastes fresher. Another option is to make the chicken and sauce ahead, then cook the penne fresh when you’re ready to serve. That gives you the best texture without starting from zero.

Variations & Substitutions

This Roasted Pepper Chicken Penne is flexible, which is one reason I like it. You can change the protein, make it creamier, use a different pasta shape, add more vegetables, lower the spice, or turn it vegetarian. The sauce has enough flavor to handle a few changes. I wouldn’t change everything at once, because then it becomes a whole different recipe wearing this recipe’s jacket, but a little adjusting? Absolutely.

• Use chicken thighs instead of chicken breasts. Boneless skinless chicken thighs can be used if you want juicier meat. They may take a little longer to cook, but they’re more forgiving than chicken breasts and tend to stay tender. Chicken breasts keep the dish lighter and cook quickly, while thighs make it a bit richer. Either works in this Roasted Pepper Chicken Penne recipe, so use what you like or what you already have.
• Try a different pasta shape. Penne is great because it catches the sauce, but rigatoni, ziti, rotini, fusilli, or farfalle can work too. Short pasta shapes are best because they mix easily with the chicken and roasted peppers. Long pasta like spaghetti can work in a pinch, but the chunky sauce may not cling quite the same way. Not wrong. Just messier. And sometimes messy pasta still tastes amazing.
• Make it creamy. If you want a creamy Roasted Pepper Chicken Penne, stir in a splash of heavy cream, half-and-half, or a spoonful of cream cheese near the end of cooking. This softens the tomato flavor and makes the sauce richer. Start with a small amount and add more if you want it creamier. A creamy roasted red pepper chicken pasta is especially good on cooler nights when dinner needs to feel like a blanket.
• Add more vegetables. Spinach, mushrooms, zucchini, cherry tomatoes, or baby kale all work nicely in this pasta. Stir spinach or kale in near the end until wilted. Sauté mushrooms or zucchini with the onion and garlic so they have time to soften. Extra vegetables add color, texture, and a little freshness. Plus, they make the pasta feel balanced, which is helpful when Parmesan is involved.
• Adjust the spice level. The recipe uses 1 teaspoon red pepper flakes, but you can easily adjust it. Use less for a mild dish or more if you like spicy chicken penne pasta. If you’re cooking for a mixed crowd, start with 1/4 to 1/2 teaspoon and serve extra flakes at the table. Spice tolerance is personal. One person’s “barely spicy” is another person’s “why is my forehead sweating?”
• Use jarred pasta sauce as a shortcut. If you’re short on time, you can use a good-quality marinara or tomato basil sauce instead of crushed tomatoes and some seasoning. Add the roasted red peppers, broth, and cooked chicken as directed. It won’t taste exactly the same, but it’ll still make a good quick dinner. Some nights, the shortcut is the reason dinner happens at all. No shame.
• Swap the cheese. Parmesan is classic, but Pecorino Romano, mozzarella, provolone, or an Italian cheese blend can also work. Pecorino is sharper and saltier, mozzarella makes things meltier, and provolone gives a slightly deeper cheesy flavor. If you choose a saltier cheese, taste the sauce before adding more salt. Cheese is wonderful, but it can be bossy.
• Make it vegetarian. To make a vegetarian roasted pepper penne, skip the chicken and use vegetable broth instead of chicken broth. Add mushrooms, zucchini, white beans, chickpeas, or plant-based chicken for protein. The roasted red pepper tomato sauce is flavorful enough to carry the dish without meat, especially with Parmesan on top. It becomes a cozy meatless pasta dinner that still feels hearty.

What to Serve With Roasted Pepper Chicken Penne?

This Roasted Pepper Chicken Penne is hearty enough to stand alone, but a simple side makes it feel like a complete meal. Since the pasta already has chicken, sauce, vegetables, and cheese, you don’t need anything complicated. Garlic bread, salad, roasted vegetables, or something fresh and crunchy all work beautifully. Let the pasta be the star. It has earned the spotlight.

• Garlic Bread: Garlic bread is almost too obvious, but for good reason. It’s perfect for scooping up the extra tomato and roasted pepper sauce from this Roasted Pepper Chicken Penne. Warm, buttery bread with saucy pasta is one of those pairings that never needs explaining. If there’s sauce left on the plate, garlic bread is basically doing community service by helping clean it up.
• Caesar Salad: Caesar salad pairs well with this pasta because it’s crisp, creamy, salty, and fresh. The romaine adds crunch, while the Parmesan in the salad echoes the Parmesan in the pasta. It gives the meal a casual restaurant feel without much effort. I like this pairing when I want dinner to feel a little more put-together, even if the kitchen counter says otherwise.
• Simple Green Salad: A simple green salad with lettuce, cucumber, cherry tomatoes, and vinaigrette is a great side for Roasted Pepper Chicken Penne. The pasta is saucy and hearty, so something crisp and tangy helps balance the plate. It also adds color, which is nice because pasta dinners can become very red-and-cheese if left unsupervised.
• Roasted Broccoli: Roasted broccoli adds a slightly crispy, savory side that works beautifully with the sweet roasted peppers and tomato sauce. Toss the broccoli with olive oil, salt, and pepper, then roast until the edges brown. A little Parmesan on top ties it into the pasta nicely. I almost always add the Parmesan. It’s right there, you know?
• Steamed Green Beans: Steamed green beans are simple, fresh, and easy. They don’t compete with the roasted pepper chicken pasta, but they make the meal feel more balanced. Add a little butter or olive oil, salt, and pepper. That’s enough. Sometimes a side dish does not need to be a whole personality. It can just be green beans doing their best.
• Caprese Salad: Caprese salad with fresh mozzarella, tomatoes, basil, olive oil, and balsamic glaze is a lovely pairing. The balsamic echoes the chicken marinade, which makes the whole meal feel intentional. It’s fresh, colorful, and especially nice if you’re serving this pasta on a warmer evening. Or if you just want something pretty next to your pasta bowl. That counts too.
• Antipasto Platter: An antipasto platter is a fun side if you’re serving this Roasted Pepper Chicken Penne recipe for guests. Add olives, cheese, roasted vegetables, salami, crackers, or bread. The salty and briny flavors pair well with the tomato and roasted pepper sauce. Plus, people love nibbling before dinner. It makes the meal feel relaxed and generous, which is always a good vibe.

FAQ

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers are perfect for this recipe. They save time and still add sweetness, color, and smoky flavor to the sauce. Just drain them well before adding them to the skillet, and slice them if they aren’t already julienned. I actually prefer jarred peppers here because they make the recipe faster and easier. A shortcut that tastes good? We keep that.

Is Roasted Pepper Chicken Penne spicy?

This pasta has a little heat from 1 teaspoon of red pepper flakes, but it’s easy to adjust. Use less if you want it mild, or add more if you like spicy pasta. If you’re cooking for kids or anyone sensitive to heat, start small and let people add more at the table. It’s better than accidentally turning dinner into a group survival exercise.

How do I keep the chicken from drying out?

Cut the chicken into even strips and avoid overcooking it. Since the chicken cooks in the skillet and then simmers in the sauce, it doesn’t need to be cooked aggressively. Once the juices run clear and the chicken is cooked through, move on. If you’re worried about dryness, chicken thighs are a good substitute because they stay juicier.

Can I make this pasta creamy?

Yes, you can make creamy Roasted Pepper Chicken Penne by stirring in a splash of heavy cream, half-and-half, or a spoonful of cream cheese near the end of cooking. This makes the sauce richer and softer. Start with a little, taste, and add more if you want it creamier. Creamy roasted pepper pasta is especially nice when you want a cozier version.

This Roasted Pepper Chicken Penne is saucy, hearty, colorful, and full of comforting pasta-night flavor. It has balsamic-marinated chicken, crushed tomatoes, roasted red peppers, garlic, onion, Italian seasoning, red pepper flakes, penne pasta, chicken broth, and Parmesan cheese all working together in one big cozy skillet situation.

Make this homemade Roasted Pepper Chicken Penne for a weeknight dinner, meal prep lunch, casual family meal, or one of those evenings when pasta just feels like the correct answer. Would you serve yours with garlic bread, Caesar salad, roasted broccoli, or a slightly ridiculous amount of extra Parmesan? Can’t wait to hear what you think!