If you’re on the lookout for a delicious, protein-packed meal that’s both easy to prepare and full of flavour, this Roasted Pepper and Ricotta Cheese Pasta with Grilled Chicken is just what you need. This dish combines the creamy goodness of ricotta cheese with the smoky sweetness of roasted red peppers, creating a rich pasta sauce that perfectly complements the succulent grilled chicken. It’s a comforting yet healthy option that’s sure to become a staple in your kitchen.
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Why You’ll Love This Recipe:
This recipe is a winner for so many reasons:
- First, it’s incredibly easy to make – perfect for busy weeknights when you want something quick but satisfying.
- The sauce, made from roasted red peppers and ricotta cheese, is creamy and flavorful without being heavy, making it a healthier alternative to traditional cream-based sauces.
- The addition of grilled chicken not only adds a boost of protein but also enhances the overall taste with its smoky, seasoned goodness.
- Whether you’re cooking for your family or just for yourself, this dish is sure to impress with its vibrant flavours and hearty texture.
Tips to Make This Recipe:
- Use Jarred Roasted peppers: While I love homemade roasted peppers, jarred roasted peppers are convenient, and will reduce the time you spend preparing the sauce.
- Don’t Overcook the Chicken: To keep the chicken juicy, avoid overcooking it. Slicing the breasts horizontally ensures quicker cooking and more even seasoning.
- Customize Your Pasta: Feel free to use any pasta you like, whether it’s whole wheat, gluten-free, or regular. The sauce pairs well with all types.
- Make It Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce for an extra kick.
- Add Vegetables: Incorporate sautéed spinach, cherry tomatoes, or mushrooms into the dish for added nutrition and flavour.
Frequently Asked Questions:
Can I use a different type of cheese instead of ricotta?
Yes, you can try substituting ricotta with cottage cheese or even low-fat cream cheese for a slightly different texture and flavour. Keep in mind that ricotta offers a light and creamy consistency that complements the roasted peppers well.
Can I make this dish vegetarian?
Absolutely! Simply omit the chicken or replace it with grilled tofu or tempeh for a vegetarian version that’s still high in protein.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the pasta in a pan over medium heat, adding a splash of water or broth to loosen the sauce if needed.
What can I serve with this pasta?
This pasta dish pairs well with a simple green salad, garlic bread, or roasted vegetables. You can also serve it with a side of steamed broccoli or asparagus for a complete meal.
High-Protein Roasted Pepper and Ricotta Cheese Pasta with Grilled Chicken
Course: lunch, dinnerDifficulty: Easy4
servings15
minutes20
minutesIngredients
- Ingredients for the Pasta Sauce:
360g pasta
150g Roasted red peppers (*)
150g Ricotta cheese
2 tbsp olive oil
1 tbsp honey
1 clove of garlic
1 tsp dried basil
1 tsp salt
Pepper to taste
Optional: parmesan cheese to serve
- Ingredients for the Grilled Chicken:
500gr chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 + 1/2 tsp smoked paprika
1 tsp dried coriander
1/2 tsp dried thyme
1 tbsp olive oil for cooking
Salt and Pepper to taste
Directions
- Prepare the Pasta Sauce:
- In a food processor or blender, combine the roasted red peppers, ricotta cheese, olive oil, honey, garlic, dried basil, salt, and pepper. Blend until smooth and creamy. Set aside.
- Prepare and Cook the Chicken:
- Slice the chicken breasts horizontally into two or three pieces each, ensuring they are not too thin to avoid drying out. Season the chicken with garlic powder, onion powder, smoked paprika, dried coriander, dried thyme, salt, and pepper.
- In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for about 4-5 minutes on each side until golden brown and cooked through.
- Cook the Pasta:
- Cook the pasta according to the package instructions. Once cooked, drain the pasta and return it to the pot.
- Combine and Serve:
- Pour the prepared pasta sauce over the cooked pasta, tossing to coat evenly. Slice the grilled chicken and place it on top of the pasta. Serve immediately, with optional grated Parmesan cheese sprinkled on top.
Notes
- (*) While I love homemade roasted peppers, I’m using jarred roasted peppers for this recipe as they are convenient and reduce the time spent preparing the sauce.