Description

This creamy pasta dish features al dente spaghetti coated in a rich, velvety sauce. The sauce is crafted from sweet roasted red peppers, blended with a classic Alfredo base for a smooth texture and vibrant color. Tangy goat cheese and savory Parmesan are incorporated into the sauce, offering a complex flavor profile. Tender pieces of chicken breast are nestled within the pasta, and the dish is finished with a sprinkle of fresh parsley and cracked black pepper, providing a fresh aromatic lift.

Ingredients

Scale

1 pound spaghetti
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 small onion, finely chopped
3 cloves garlic, minced
1 (12-ounce) jar roasted red peppers, drained and rinsed
1 cup heavy cream
4 ounces goat cheese, crumbled, plus more for garnish
1/2 cup grated Parmesan cheese, plus more for garnish
1/2 cup reserved pasta water
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Cook the spaghetti according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the spaghetti and set aside.
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the drained roasted red peppers to the skillet. Cook for 2-3 minutes, stirring occasionally.
Carefully transfer the roasted red pepper mixture to a blender. Add the heavy cream and blend until smooth.
Pour the smooth sauce back into the skillet. Stir in the crumbled goat cheese and 1/2 cup of Parmesan cheese until melted and combined. If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your desired consistency.
Return the cooked chicken to the skillet with the sauce. Add the cooked spaghetti and toss to coat evenly.
Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with additional crumbled goat cheese, grated Parmesan, and fresh chopped parsley.

Notes

For a deeper flavor, roast your own red peppers at home until charred and tender.

Always reserve some pasta water; it’s essential for achieving a silky, emulsified sauce.

Adjust the amount of goat cheese to your preference for tanginess.

Freshly grated Parmesan cheese melts better and offers superior flavor compared to pre-grated varieties.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 720
Fat: 30g
Carbohydrates: 65g
Protein: 45g