This red pepper chicken and broccoli pasta is the easiest recipe you’ll make all week, and it comes together in 30 minutes or less. Not to mention, this recipes is completely gluten free, and it will hit all your macro goals with no problem!
My favorite thing about this recipe is the amazing flavor combination between the red pepper sauce and the basil pesto. I also love how quick and easy this recipe comes together. If this recipe is still a bit complicated for you there are a ton of shortcuts that you can make:
- Use pre cooked chicken that you buy at the grocery store.
- Get a premed red bell pepper sauce.
- Get broccoli that is precut or frozen.
Here are some other easy pasta recipes on my site:
- High Protein Chicken Pasta
- Taco Pasta
- Caprese Orzo Pasta
- Vegan Spinach Avocado Pesto Pasta
- Chinese Spaghetti
Key ingredients for this Red Pepper Chicken and Broccoli Pasta recipe:
- Broccoli
- Honestly I choose this veggie for this recipe because there was nothing else in my fridge! It worked out perfectly because they need a little bit of time to cook in the steam!
- Chicken or veggie stock
- I like to use stock because it adds a ton more flavor than just using water. If you don’t have any one hand you can always use water,
- Half and half
- I chose to use half and half to make the pasta sauce a bit creamier! You can also use heavy cream to make it even creamier, or use pasta water.
- Pesto
- Originally I wasn’t going to add pesto, but after seeing it sitting in my fridge I thought that flavor addition would go perfectly with the roasted red bell pepper sauce!
- Roasted red bell peppers
- You can go through the steps to roasting your own red bell peppers, or you can by the jarred stuff from the grocery store! Personally I bought the jarred stuff this time because it saved me so much time for a weeknight dinner.
- Sun dried tomatoes
- I love adding sun dried tomatoes to my red pepper sauces because they add a salty dimension to the flavor!
- Fusilli pasta
- My favorite fusilli pasta is the gluten free brown rice and quinoa pasta from trader joes. It may be gluten free, but I guarantee you will not be able to tell!
Red Pepper Chicken and Broccoli Pasta
This red pepper chicken and broccoli pasta is the easiest recipe you'll make all week, and it comes together in 30 minutes or less. Not to mention, this recipes is completely gluten free, and it will hit all your macro goals with no problem!
Ingredients
- 2 tbsp olive oil
- 2 medium sized chicken breast
- 10 oz chopped broccoli
- ¼ cup veggie or chicken stock
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tso Italian seasoning
- ¼ cup half and half
- 2 tbsp basil pesto
- 8 oz fusilli pasta
Roasted red pepper sauce
- 12 oz jar of roasted red bell peppers
- 2 garlic cloves
- 2 tbsp sun dried tomatoes
- ¼ cup half and half
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Instructions
- Bring a pot of water up to a boil and cook the pasta.
- Now make the red pepper sauce by adding all the sauce ingredients into a blender. Blend until everything is smooth.
- In the meantime dice up the chicken breast into 1 inch cubes.
- In a large fry pan add in the olive oil. Once it gets hot add in the minced garlic and chicken. Season with salt, pepper, and Italian seasoning. Once the chicken is almost cooked through add in the chopped broccoli. Mix the broccoli in with the chicken, then pour in your choice of stock. Cover with a lid to steam the broccoli.
- After about 5 minutes of steaming, add the red pepper sauce, basil pesto, and half and half to the chicken and broccoli. Mix until everything is well incorporated. Finally add in your cooked pasta and combine.
