Dinner

High Protein Creamy Roasted Red Pepper Pasta Recipe

ByRita Bennet October 17, 2025October 17, 2025

Introduction

This High Protein Creamy Roasted Red Pepper Pasta is a flavorful and nutritious twist on a classic comfort dish. Packed with tender chicken, roasted peppers, and a creamy yogurt-based sauce, it’s perfect for a satisfying weeknight dinner.

A black shallow bowl filled with creamy orange pasta, the noodles twisted and covered evenly in a smooth, rich sauce speckled with small red tomato pieces and dark flecks of black pepper. On top, a layer of finely grated white cheese is sprinkled lightly, with three fresh, bright green basil leaves arranged in the center, adding a pop of color. Additional small basil pieces are scattered across the pasta, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups whole wheat pasta
1 tablespoon olive oil

1 medium onion, chopped
2 cloves garlic, minced

2 large roasted red peppers, peeled and chopped
1 cup low-fat Greek yogurt

1/2 cup unsweetened almond milk
1/4 cup grated Parmesan cheese
1/4 cup nutritional yeast

1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/4 teaspoon salt

1/2 cup cooked chicken breast, shredded
1/4 cup fresh basil, chopped

Instructions

Step 1: Bring a large pot of water to a boil over high heat. Add the whole wheat pasta and cook according to package instructions, typically 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of pasta water, and set the pasta aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until soft and translucent.
Step 3: Add minced garlic to the skillet and cook for 1 to 2 minutes, stirring frequently.
Step 4: Stir in the chopped roasted red peppers and cook for 3 to 4 minutes to blend the flavors.

Step 5: Reduce heat to low and add the Greek yogurt, stirring to combine. Pour in almond milk and stir until the sauce is smooth and creamy.
Step 6: Mix in Parmesan cheese and nutritional yeast until fully incorporated.
Step 7: Season with smoked paprika, black pepper, and salt, stirring to combine.

Step 8: Add shredded cooked chicken to the skillet and stir to distribute evenly throughout the sauce.
Step 9: If the sauce is too thick, gradually add reserved pasta water one tablespoon at a time until you reach the desired consistency.
Step 10: Toss the cooked pasta into the skillet, coating it thoroughly with the sauce. Cook for an additional 2 to 3 minutes to allow the pasta to absorb the flavors.

Step 11: Remove from heat and stir in the chopped fresh basil.
Step 12: Serve immediately, garnished with extra basil or Parmesan if desired.

Tips & Variations

For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach instead.

Use regular milk or cream instead of almond milk for a richer sauce.
Add crushed red pepper flakes for a spicy kick.
Roast your own red peppers at home for a fresher, more intense flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of almond milk or pasta water to restore creaminess.