Imagine a dish that combines the rich, smoky flavors of roasted red peppers with tender shredded chicken and perfectly cooked gluten-free pasta - a meal that proves dietary restrictions never mean sacrificing taste! This restaurant-quality recipe transforms simple ingredients into a creamy, vibrant masterpiece that will have your family and friends begging for seconds. Whether you're gluten-free by necessity or choice, this Italian-inspired pasta will become your new go-to comfort food that's both impressive and incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz gluten-free pasta
- 2 chicken breasts, cooked and shredded
- 1 jar roasted red peppers
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing the chicken breasts. Season with salt and pepper, then either grill, bake, or pan-sear until fully cooked through, reaching an internal temperature of 165°F. Once cooked, let rest for 5 minutes, then shred using two forks.
- Drain the roasted red peppers and pat them dry with paper towels. Transfer to a blender or food processor.
- Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Add the sautéed garlic to the blender with the roasted red peppers. Blend until smooth and uniform in texture.
- In the same skillet, pour the blended red pepper sauce. Stir in heavy cream and simmer on low heat for 3-4 minutes, stirring occasionally.
- Simultaneously, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions, typically 8-10 minutes, until al dente. Reserve 1/4 cup pasta water before draining.
- Add the shredded chicken to the red pepper cream sauce, stirring to combine and heat through.
- Drain the pasta and add it directly to the skillet with the sauce. If the sauce seems too thick, add reserved pasta water to reach desired consistency.
- Toss pasta and sauce together, ensuring even coating. Season with additional salt and pepper to taste.
- Plate the pasta, garnish with fresh torn basil leaves, and serve immediately while hot.
Tips
- Always reserve some pasta water before draining - it's liquid gold for creating the perfect sauce consistency and helping the sauce cling to the pasta.
- For the most tender chicken, use a meat thermometer to ensure it reaches exactly 165°F, preventing overcooking and dryness.
- When blending the roasted red peppers, make sure to pat them completely dry to prevent a watery sauce.
- Choose high-quality gluten-free pasta brands that hold their texture well during cooking to prevent mushiness.
- Fresh basil is crucial for the final garnish - it adds a bright, aromatic finish that elevates the entire dish.
- If you want to make this dish ahead of time, you can prepare the chicken and red pepper sauce in advance and reheat gently before combining with fresh pasta.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 44g
Protein: 37g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 80mg
