Roasted Red Pepper Pasta with Chicken Thighs (Recipe)

Looking for a dish that’s as visually stunning as it is delicious? This dish is the answer. The roasted red pepper sauce pairs beautifully with chicken thighs seared from its own rendered fat. Check out the video right below for a step-by-step guide to preparing this dish!

Ingredients

For the Sauce:

• 3 large red bell peppers, deseeded

• 1 head garlic, top cut off

• 2–3 medium shallots, peeled and halved

• 2–3 cups cherry tomatoes, halved

• 1 lemon, halved (cut side up)

• 2–3 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp crushed red pepper flakes (adjust to taste)

• 1 tsp dried Italian herbs (optional)

• 1/2 tbsp balsamic vinegar (optional)

• 1/4 cup fresh basil leaves (optional)

• Salt and black pepper, to taste

For the Chicken:

• 4 pieces chicken thighs

• 1 tsp garlic powder

• Salt, to taste

• Black pepper, to taste

For the Pasta:

• 16 oz spaghetti or your pasta of choice

• Grated Parmesan cheese and fresh basil (optional)

Instructions

1. Roast the Vegetables for the Sauce

   • Preheat your oven to 400°F (200°C).

   • Arrange the bell peppers, garlic head, shallots, cherry tomatoes, and halved lemon (cut side up) on a baking tray.

   • Drizzle with olive oil and sprinkle with smoked paprika, crushed red pepper flakes, salt, pepper, and Italian herbs (if using).

   • Roast for 30–40 minutes, or until the vegetables are softened and slightly charred. Set aside to cool.

2. Prepare the Chicken

   • While the vegetables roast, debone the chicken thighs and separate the skin. Trim excess fat.

   • Season the thighs with salt, black pepper, and garlic powder.

3. Use the Burners

   • Render Chicken Skin: Heat a large skillet over medium heat. Place the chicken skin in the skillet, fat-side down, and render the fat until the skin is golden and crispy (about 5–7 minutes).

   • Remove the crispy skins, let cool slightly, and chop into small pieces for garnish. Set aside.

   • Sear Chicken Thighs: In the same skillet with the rendered fat, sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Lower the heat, cover, and cook for another 6–8 minutes until fully cooked (internal temperature reaches 165°F). Set aside and let rest.

4. Cook the Pasta

   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.

   • Reserve ½ cup of pasta water before draining. Set pasta aside.

5. Blend the Sauce

   • Peel the roasted bell peppers (optional for smoother texture) and squeeze the roasted garlic cloves out of their skins.

   • Squeeze the roasted lemon halves into the blender, being careful to catch any seeds.

   • Blend the roasted vegetables with balsamic vinegar (if using) and basil leaves (if using) until smooth. Adjust seasoning with salt and pepper. Thin with pasta water if needed.

6. Combine Pasta and Sauce

   • Transfer the blended sauce to a pan and heat it over medium heat until hot and steaming, but not boiling. Stir occasionally to prevent sticking. Once the sauce is heated through, add the cooked pasta and toss to coat evenly.

7. Serve and Garnish

   • Slice the seared chicken thighs and arrange them on top of the pasta.

   • Sprinkle the chopped crispy chicken skin over the sliced chicken for a garnish that adds crunch and flavor.

   • Finish with freshly grated Parmesan cheese and a few basil leaves for a pop of color.

And there you have it!

A complete meal that’s as delicious as it looks! This recipe is all about maximizing flavor while keeping things approachable, even for weeknight cooking. Plus, it’s endlessly versatile—you can tweak the sauce or pair it with your favorite protein to make it your own.