Chicken, Roasted Red Pepper and Artichoke Pasta

I made this chicken, roasted red pepper and artichoke pasta with homemade pasta but it tastes amazing with store bought pasta too! It’s easy to make and has a rustic Italian charm to it. It makes me feel like I am eating family dinner with an Italian family.

What you need to make chicken, roasted red pepper and artichoke pasta:

serves 6

• 1 pound pasta – fettuccine or similar
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon Garlic – minced
• 1 tablespoon Garlic and herb seasoning
• 1/3 cup roasted red pepper – diced (I used the jarred type but you can make your own too, just make sure the skins are removed.)
• 4 chicken thighs – cooked and diced into chunks
• 1 – 14.5 ounce can of diced tomatoes
• 1/2 cup marinated artichoke hearts – diced
• 1/4 cup fresh basil – chopped or 1.5 tablespoons dried basil
• 1 teaspoon salt
• 1/4 cup bacon crumbles or pieces
• 1/2 cup Parmesan cheese

Instructions

1. Cook pasta until it’s al dente.
2. In a large pan, add butter, olive oil and garlic.
3. Saute for 1 minute then add garlic and herb seasoning, roasted red pepper, diced chicken thighs, diced tomatoes, artichoke hearts, fresh basil, salt and bacon crumbles.
4. Stir over medium heat until the tomatoes start to reduce and everything starts to cook down together and boil – about 4 minutes.
5. Add Al dente pasta and incorporate all of the ingredients through the pasta by stirring with tongs.
6. Add Parmesan cheese and do one final mix.
7. Serve.

Print

Chicken, Roasted Red Pepper and Artichoke Pasta

Hearty, homey and delicious Italian pasta recipe!

Course Dinner, Lunch, Main Dish

Cuisine Chicken, Dinner, Italian, Meat, noodles

Keyword 30 minute, brunch, Chicken, Dinner, Easy Recipes, Italian, Noodles, pasta, Tomatoes, Weekend Dinner, Weeknight Dinner

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Ingredients

• 1 pound pasta - fettuccine or similar
• 2 tablespoons Butter
• 2 tablespoons olive oil
• 1 tablespoon garlic minced
• 1 tablespoon Garlic and Herb seasoning
• 1/3 cup roasted red pepper - diced (I used the jarred type but you can make your own too just make sure the skins are removed.)
• 4 chicken thighs - cooked and diced into chunks
• 1 - 14.5 ounce can of diced tomatoes
• 1/2 cup marinated artichoke hearts - diced
• 1/4 cup fresh basil - chopped or 1.5 tablespoons dried basil
• 1 teaspoon Salt
• 1/4 cup bacon crumbles or pieces
• 1/2 cup Parmesan cheese

Instructions

• Cook pasta until it's al dente.
• In a large pan, add butter, olive oil and garlic.
• Saute for 1 minute then add garlic and herb seasoning, roasted red pepper, diced chicken thighs, diced tomatoes, artichoke hearts, fresh basil, salt and bacon crumbles.
• Stir over medium heat until the tomatoes start to reduce and everything starts to cook down together and boil - about 4 minutes.
• Add Al dente pasta and incorporate all of the ingredients through the pasta by stirring with tongs.
• Add Parmesan cheese and do one final mix.
• Serve.