Shredded Chicken and Roasted Red Pepper Alfredo Recipe
There’s something incredibly comforting about a creamy, cheesy Alfredo sauce coating tender pasta, but when you add shredded chicken and roasted red peppers, it takes the dish to the next level! The sweet, smoky flavor of roasted red peppers blends beautifully with the richness of the Alfredo sauce, creating a meal that’s indulgent yet surprisingly simple to make.
I first made this dish when I wanted something fancier than regular Alfredo but didn’t want to spend hours in the kitchen. I had leftover shredded chicken and a jar of roasted red peppers in the fridge, so I decided to mix them into a classic Alfredo sauce. The result? A creamy, slightly smoky, and incredibly delicious pasta dish that quickly became a family favorite.
If you love creamy pasta dishes with bold flavors, this Shredded Chicken and Roasted Red Pepper Alfredo is a must-try!
⏱ Recipe Time & Servings
| Preparation Time | Total Cooking Time | Number of Servings |
|---|---|---|
| 10 minutes | 25 minutes | 4 servings |
🛒 Ingredients for My Shredded Chicken and Roasted Red Pepper Alfredo
- 2 cups shredded chicken (cooked)
- 8 oz fettuccine pasta (or your favorite pasta)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup roasted red peppers (jarred or homemade, chopped)
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley (for garnish)
⭐ Pro Tips for Success
- Use Freshly Grated Parmesan – Pre-shredded cheese doesn’t melt as smoothly, so grate your own for the creamiest sauce.
- Reserve Some Pasta Water – Before draining the pasta, save ½ cup of the pasta water to thin out the sauce if needed.
- Don’t Overheat the Cream – Keep the heat at medium-low to prevent the sauce from separating.
- Add More Veggies – For extra nutrition, toss in spinach, mushrooms, or sun-dried tomatoes.
- Make It Spicy – A pinch of red pepper flakes adds a nice heat that balances the richness.
🍳 Tools Required
- Large pot (for boiling pasta)
- Large skillet or saucepan
- Wooden spoon or spatula
- Strainer for draining pasta
- Sharp knife (for chopping roasted red peppers)
🔄 Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Half-and-half | Heavy cream | Lighter, less rich sauce |
| Pecorino Romano | Parmesan cheese | A sharper, saltier flavor |
| Grilled shrimp | Shredded chicken | A seafood twist |
| Whole wheat pasta | Regular pasta | A heartier, fiber-rich version |
| Basil | Parsley | A fresh, peppery alternative |
⏳ Make-Ahead Tips
- Shred the chicken in advance – Store it in an airtight container in the fridge for up to 3 days.
- Make the sauce ahead – Refrigerate and gently reheat before mixing with fresh pasta.
- Roast red peppers in bulk – If making homemade roasted peppers, store them in olive oil for use in other dishes.
🥄 Step-by-Step Instructions for a Perfect Shredded Chicken and Roasted Red Pepper Alfredo
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. The salt enhances the flavor of the pasta. Add 8 ounces of fettuccine (or your preferred pasta) and cook according to the package instructions until al dente—this means it should be tender but still slightly firm to the bite.
Before draining, reserve ½ cup of the pasta water in case you need to loosen the sauce later. Then, drain the pasta and set it aside.
Step 2: Start the Alfredo Sauce
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add 2 minced garlic cloves and sauté for about 30 seconds until fragrant. Stir constantly to prevent burning.
Next, pour in 1 cup of heavy cream, stirring gently as it warms up. Keep the heat medium-low to avoid scorching the cream.
Step 3: Melt in the Cheese
Slowly sprinkle in ½ cup of grated Parmesan cheese, stirring continuously so that it melts smoothly into the sauce. Let the sauce simmer gently for 2-3 minutes, stirring occasionally. It should thicken slightly, creating a creamy, velvety texture.
If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 4: Add the Chicken and Roasted Red Peppers
Now, stir in 2 cups of shredded cooked chicken. If your chicken was refrigerated, let it warm up in the sauce for 2-3 minutes.
Next, add ½ cup of chopped roasted red peppers. These peppers add a subtle sweetness and a slightly smoky flavor that complements the creamy Alfredo sauce beautifully. Stir everything together and let it cook for another 2 minutes, allowing the flavors to blend.
Step 5: Toss with Pasta
Add the cooked fettuccine to the skillet and toss gently with tongs or a spoon until the pasta is well coated in the creamy sauce. Let everything cook together for 1-2 minutes so the pasta absorbs the flavors.
Taste and season with salt and black pepper as needed. If you want a little heat, you can also add a pinch of red pepper flakes at this point.
Step 6: Garnish and Serve
Once everything is well combined, remove the skillet from heat. Garnish with freshly chopped parsley for a pop of color and freshness.
Serve the pasta immediately, pairing it with a slice of garlic bread or a light side salad for a complete meal.
🍽 Serving Suggestions for Shredded Chicken and Roasted Red Pepper Alfredo
| Pairing Option | Description |
|---|---|
| Garlic Bread | Crispy, buttery bread perfect for scooping up the creamy sauce. |
| Steamed Asparagus | A fresh, light side to balance the richness of the dish. |
| Caesar Salad | A crunchy, tangy contrast to the creamy Alfredo. |
| Grilled Zucchini | Adds a smoky, slightly sweet contrast. |
🥡 Leftovers and Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm on the stove over low heat, adding a splash of milk or cream to revive the sauce.
- Freeze: Not recommended, as cream-based sauces can separate when thawed.
🥦 Nutritional Information and Benefits of This Dish
- High in Protein – Shredded chicken provides a lean source of protein.
- Rich in Calcium – Parmesan and heavy cream are excellent sources of calcium.
- Balanced Flavors – The roasted red peppers add vitamins and antioxidants.
🍷 Suggested Drink That Pairs With The Dish
Best Drink Pairing: Chardonnay
Why? The buttery, creamy notes of a Chardonnay complement the richness of the Alfredo sauce, while its slight acidity cuts through the heaviness, keeping each bite fresh. If you prefer a non-alcoholic option, a sparkling lemon water works beautifully!
❤️ Enjoy!
This Shredded Chicken and Roasted Red Pepper Alfredo is the perfect comfort meal—rich, creamy, and bursting with flavor. Whether you’re making it for a cozy dinner or a special occasion, it’s sure to impress!
Give it a try and let me know what you think! Happy cooking! 🍝✨
