CREAMY ROSA GRILLED CHICKEN PASTA

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

Servings: 4 | Cook: 25 minutes | Prep: 15 minutes | Total: 40 minutes

INGREDIENTS

Grilled Chicken:
- - 2 large boneless, skinless chicken breasts
- - 1 tablespoon olive oil
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - 1 teaspoon Italian seasoning
- - 1/2 teaspoon paprika
- - 3/4 teaspoon salt
- - 1/2 teaspoon black pepper

Pasta and Sauce:
- - 12 ounces pasta, such as penne, rotini, or fettuccine
- - 1 jar creamy rosa sauce, approximately 15 to 24 ounces
- - 1 bell pepper, thinly sliced
- - 1 cup cherry tomatoes, halved or left whole
- - 1 tablespoon olive oil or butter
- - 1 to 1 1/2 cups shredded mozzarella, Italian-blend cheese, or grated Parmesan
- - 1/2 cup reserved pasta water, as needed

Optional Additions:
- - 1 to 2 cloves garlic, minced
- - 1/4 teaspoon red pepper flakes
- - Fresh basil or parsley
- - Extra Parmesan for serving

INSTRUCTIONS

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:
5. Preheat the grill to medium-high heat, approximately 400°F to 450°F.
6. Grill the chicken for 6 to 8 minutes per side, depending on thickness.
7. Cook until the thickest part reaches an internal temperature of 165°F.
8. Transfer the chicken to a plate and rest for 5 minutes.
9. Slice the chicken into strips.

Cook the Pasta:
10. Bring a large pot of salted water to a boil.
11. Cook the pasta according to the package directions until al dente.
12. Before draining, reserve approximately 1/2 cup of pasta water.
13. Drain the pasta and set it aside.

Cook the Vegetables:
14. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
15. Add the sliced bell pepper and cook for 4 to 5 minutes, until slightly tender.
16. Add the cherry tomatoes and cook for another 2 to 3 minutes, until softened and beginning to burst.
17. When using fresh garlic, add it during the final 30 seconds and stir continuously.

Warm the Rosa Sauce:
18. Reduce the heat to medium-low.
19. Pour the rosa sauce into the skillet with the vegetables.
20. Stir occasionally for 3 to 5 minutes, until heated through.
21. Do not allow the sauce to boil vigorously because cream-based sauces can separate.
22. Stir in a splash of reserved pasta water if the sauce is too thick.

Combine the Pasta:
23. Add the drained pasta to the skillet.
24. Toss until the pasta is evenly coated.
25. Stir in the cheese until melted.
26. Fold in the sliced grilled chicken, or arrange it over the pasta when serving.
27. Taste and adjust the salt, pepper, or Italian seasoning as needed.

Serving Suggestions:
28. Serve immediately with:
29. Extra Parmesan
30. Fresh basil or parsley
31. Cracked black pepper
32. Red pepper flakes
33. Garlic bread or a side salad
34. Reheat gently on the stovetop over medium-low heat or in the microwave.

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.