Rudy’sRecipe Box

Chicken · Pasta

Creamy Rosa Grilled Chicken Pasta

A creamy, restaurant-style pasta made with grilled chicken, sautéed bell peppers, burst cherry tomatoes, and warm rosa sauce.

Yield
Serves 4
Prep
15 minutes
Cook
25 minutes
Total
40 minutes

From Rudy’s notebook

recipes.rudyr.com/recipes/creamy-rosa-grilled-chicken-pasta

Recipe scale
Recipe layout

Ingredients

Serves 4

Grilled Chicken

  • 2 largeboneless, skinless chicken breasts
  • 1 tablespoonolive oil
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • 1 teaspoonItalian seasoning
  • 1/2 teaspoonpaprika
  • 3/4 teaspoonsalt
  • 1/2 teaspoonblack pepper

Pasta and Sauce

  • 12 ouncespasta, such as penne, rotini, or fettuccine
  • 1 jarcreamy rosa sauce, approximately 15 to 24 ounces
  • 1bell pepper, thinly sliced
  • 1 cupcherry tomatoes, halved or left whole
  • 1 tablespoonolive oil or butter
  • 1 to 1 1/2 cupsshredded mozzarella, Italian-blend cheese, or grated Parmesan
  • 1/2 cupreserved pasta water, as needed

Optional Additions

  • 1 to 2 clovesgarlic, minced
  • 1/4 teaspoonred pepper flakes
  • Fresh basil or parsley
  • Extra Parmesan for serving

Method

Prepare the Chicken

  1. Pat the chicken breasts dry with paper towels.

  2. Rub both sides with olive oil.

  3. Combine the garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.

  4. Season the chicken evenly on both sides.

Grill the Chicken

  1. Preheat the grill to medium-high heat, approximately 400°F to 450°F.

    Temperature: 400°FTemperature: 450°F

  2. Grill the chicken for 6 to 8 minutes per side, depending on thickness.

    Time: 6 to 8 minutes

  3. Cook until the thickest part reaches an internal temperature of 165°F.

    Temperature: 165°F

  4. Transfer the chicken to a plate and rest for 5 minutes.

    Time: 5 minutes

  5. Slice the chicken into strips.

Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Cook the pasta according to the package directions until al dente.

  3. Before draining, reserve approximately 1/2 cup of pasta water.

  4. Drain the pasta and set it aside.

Cook the Vegetables

  1. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.

  2. Add the sliced bell pepper and cook for 4 to 5 minutes, until slightly tender.

    Time: 4 to 5 minutes

  3. Add the cherry tomatoes and cook for another 2 to 3 minutes, until softened and beginning to burst.

    Time: 2 to 3 minutes

  4. When using fresh garlic, add it during the final 30 seconds and stir continuously.

    Time: 30 seconds

Warm the Rosa Sauce

  1. Reduce the heat to medium-low.

  2. Pour the rosa sauce into the skillet with the vegetables.

  3. Stir occasionally for 3 to 5 minutes, until heated through.

    Time: 3 to 5 minutes

  4. Do not allow the sauce to boil vigorously because cream-based sauces can separate.

  5. Stir in a splash of reserved pasta water if the sauce is too thick.

Combine the Pasta

  1. Add the drained pasta to the skillet.

  2. Toss until the pasta is evenly coated.

  3. Stir in the cheese until melted.

  4. Fold in the sliced grilled chicken, or arrange it over the pasta when serving.

  5. Taste and adjust the salt, pepper, or Italian seasoning as needed.

Serving Suggestions

  1. Serve immediately with:

  2. Extra Parmesan

  3. Fresh basil or parsley

  4. Cracked black pepper

  5. Red pepper flakes

  6. Garlic bread or a side salad

  7. Reheat gently on the stovetop over medium-low heat or in the microwave.

Paper
Paper size
Method
What to print

Ingredients and numbered steps.

For a PDF, choose “Save as PDF” in the print dialog and turn off headers and footers.

Cook’s notes

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Add a small splash of milk, water, or pasta water while reheating to loosen the sauce.
  • Letting the chicken rest before slicing helps it remain juicy.
  • Keep the sauce over medium-low heat rather than boiling it.
  • Pasta water helps thin the sauce without making it watery.
  • The peppers and tomatoes can be lightly charred for additional flavor.

Take it with you

Kept in Rudy’s notebook.

More from the box

All recipes →