Pasta With Chicken and Roasted Red Pepper Cream Sauce

Total Time
Prep 15 mins
Cook 15 mins

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.

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.


Most Helpful

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.

Katanashrp November 22, 2011

This was good but could have used a bit more flavor. Thank you for the easy recipe.

mandikaake October 12, 2009

Like I tell my kids...try it, you'll like it and even if you don't, you'll still love it. Made for Alphabet Soup Tag.

gailanng September 02, 2009

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