Pasta With Chicken and Roasted Red Pepper Cream Sauce

READY IN: 30mins
Recipe by quikgourmet

This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.

Top Review by Katanashrp

A fantastic way to use up leftover chicken. I sprinkled the dish with some basil and next time will probably add some garlic, just because we love it. Thank you.

Ingredients Nutrition

  • 1 (9 ounce) packageof refrigerated fettuccine pasta or 1 (9 ounce) package pasta, of your choice
  • 1 (7 1/4 ounce) jar roasted red peppers, drained
  • 1 (10 ounce) containerrefrigerated alfredo sauce
  • 1 (6 ounce) packageready-to-eat cooked chicken breasts, strips,cut into bite-sized pieces
  • grated parmesan cheese (optional)


  1. Cook pasta and drain.
  2. Use a food processor or blender to chop red peppers to 1/4 inch in size.
  3. In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
  4. Do not allow sauce to boil; you're just trying to heat it through.
  5. Add pasta to sauce mixture and mix well.
  6. (Optional) Serve with parmesan cheese.

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