Emily Carter
If you’re looking for a creamy, restaurant-quality dinner that comes together in minutes, look no further than Creamy Red Pesto Pasta.
This dish is incredibly easy to prepare, making it a go-to recipe for busy weeknights when you want something impressive without the fuss.
Did you know that red pesto, made from roasted red peppers and sun-dried tomatoes, originated in Sicily as a vibrant alternative to traditional basil pesto?
With just a handful of quality ingredients, you can create a restaurant-worthy meal that will impress your family and friends in under 45 minutes.
Let’s dive into the ingredients, preparation, and some tips to make this Creamy Red Pesto Pasta truly shine!
Ingredients for Creamy Red Pesto Pasta
To create the perfect creamy red pesto pasta, you’ll need the following ingredients:
Essential Ingredients
- 200 g casareccia pasta or any type of pasta you prefer
- 1 chicken breast sliced into bite-sized pieces
- 60 g red pesto store-bought or homemade
- 60 g mascarpone adds rich, creamy texture
- 1 red pepper sliced into strips
- 5 cherry tomatoes halved
- 1 tablespoon olive oil for cooking
- 10 g Belazu Rose Harissa Paste optional but adds lovely depth
- Handful of fresh spinach adds nutrition and color
- Salt and pepper to taste
- 1 tablespoon spring onion sliced, for garnish
- Parmesan cheese to top
How to Prepare the Chicken
Here’s how to make this dish with perfectly cooked chicken:
- Season the chicken: Pat your chicken breast dry and slice it into bite-sized pieces, about 1 to 1.5 inches thick. Season generously with salt and pepper on both sides.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat for about 2 minutes until shimmering. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides and cooked through (internal temperature 165°F/74°C).
- Set aside: Transfer the cooked chicken to a clean plate and keep warm while you prepare the remaining components.
Cooking the Pasta and Vegetables
While the chicken cooks, you’ll prepare everything else:
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the casareccia pasta and cook according to package directions, usually 9-12 minutes, until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the vegetables: In the same skillet used for the chicken (don’t clean it, the browned bits add flavor), add the sliced red pepper and cook over medium heat for 3-4 minutes until slightly softened. Add the halved cherry tomatoes and spinach, stirring for 1-2 minutes until the spinach wilts.
Assembly: Bringing It All Together
Once your pasta and vegetables are ready, it’s time to create the creamy sauce and combine everything:
- Make the sauce: In a small bowl, whisk together the red pesto, mascarpone, and harissa paste until smooth and well combined. If using harissa, start with 5 grams and taste before adding more, as it can be spicy.
- Combine pasta with sauce: Add the cooked drained pasta to the vegetable skillet over low heat. Pour the pesto-mascarpone mixture over the pasta and toss gently, adding pasta water a little at a time (start with 1/4 cup) until you reach a silky, creamy consistency that coats every strand.
- Return the chicken: Add the cooked chicken back into the skillet and fold everything together gently, cooking for 1-2 minutes to warm through and let flavors meld.
- Garnish and serve: Divide the pasta among bowls or plates, top with freshly grated parmesan cheese, sliced spring onions, and a crack of black pepper. Serve immediately while hot.
Variations and Customizations
One of the great things about Creamy Red Pesto Pasta is its versatility!
- Protein swaps: Replace the chicken with shrimp (cook for 2-3 minutes until pink), salmon flakes, or even chickpeas for a vegetarian version.
- Vegetable additions: Stir in roasted artichoke hearts, sun-dried tomatoes, mushrooms, or zucchini to boost nutrition and flavor.
- Cheese alternatives: Use ricotta, burrata, or cream cheese instead of mascarpone for slightly different textures.
- Spice level: Increase the harissa paste if you love heat, or omit it entirely for a milder, sweeter pesto flavor.
Serving Suggestions
Serve this pasta alongside a crisp Mediterranean-inspired salad with fresh greens and lemon vinaigrette for a complete, balanced meal.
A chilled glass of pinot grigio or a light rosé pairs beautifully with the rich, creamy flavors and fresh vegetables in this dish.
Conclusion
In just 45 minutes, you’ve created a vibrant and satisfying Creamy Red Pesto Pasta that is sure to become a family favorite.
This recipe is perfect for busy weeknight dinners when you want something that tastes like you spent hours in the kitchen.
Don’t hesitate to get creative with your vegetables, proteins, and the amount of harissa paste you add. There’s no limit to how you can customize this recipe to suit your taste preferences.
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I make this pasta ahead of time?
Yes, you can prepare the components separately and refrigerate them for up to 2 days, then reheat gently and combine when ready to eat. Add a splash of pasta water or cream when reheating to restore the sauce’s silky texture.
What if I don’t have Belazu Rose Harissa Paste?
The harissa is optional and adds a subtle spicy warmth. You can omit it entirely, or substitute with a pinch of smoked paprika or red chili flakes if you prefer.
Is this recipe gluten-free?
Yes, simply use gluten-free pasta instead of regular casareccia and the recipe remains naturally gluten-free. The cooking time may differ slightly depending on the brand you choose.
Creamy Red Pesto Pasta
Ingredients
- 200 g casareccia pasta or any type of pasta you prefer
- 1 chicken breast sliced into bite-sized pieces
- 60 g red pesto store-bought or homemade
- 60 g mascarpone adds rich, creamy texture
- 1 red pepper sliced into strips
- 5 cherry tomatoes halved
- 1 tablespoon olive oil for cooking
- 10 g Belazu Rose Harissa Paste optional but adds lovely depth
- 1 handful fresh spinach adds nutrition and color
- Salt and pepper to taste
- 1 tablespoon spring onion sliced, for garnish
- Parmesan cheese to top
Instructions
- Prepare the Chicken
- 1. Pat your chicken breast dry and slice it into bite-sized pieces, about 1 to 1.5 inches thick. Season generously with salt and pepper on both sides.
- 2. Heat the olive oil in a large skillet over medium-high heat for about 2 minutes until shimmering. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides and cooked through (internal temperature 165°F/74°C).
- 3. Transfer the cooked chicken to a clean plate and keep warm while you prepare the remaining components.
- Cook the Pasta and Vegetables
- 1. Bring a large pot of salted water to a rolling boil. Add the casareccia pasta and cook according to package directions, usually 9-12 minutes, until al dente. Reserve 1 cup of pasta water before draining.
- 2. In the same skillet used for the chicken (don't clean it, the browned bits add flavor), add the sliced red pepper and cook over medium heat for 3-4 minutes until slightly softened. Add the halved cherry tomatoes and spinach, stirring for 1-2 minutes until the spinach wilts.
- Assemble the Bowl
- 1. In a small bowl, whisk together the red pesto, mascarpone, and harissa paste until smooth and well combined. If using harissa, start with 5 grams and taste before adding more, as it can be spicy.
- 2. Add the cooked drained pasta to the vegetable skillet over low heat. Pour the pesto-mascarpone mixture over the pasta and toss gently, adding pasta water a little at a time (start with 1/4 cup) until you reach a silky, creamy consistency that coats every strand.
- 3. Add the cooked chicken back into the skillet and fold everything together gently, cooking for 1-2 minutes to warm through and let flavors meld.
- 4. Divide the pasta among bowls or plates, top with freshly grated parmesan cheese, sliced spring onions, and a crack of black pepper. Serve immediately while hot.
