The next time you really want to indulge, try this pasta bravo recipe!
You’ll love the tender pasta, generous chunks of chicken breast and crispy mushrooms in a delicious, creamy, roasted red pepper sauce.
Mini Me and I had a special girls-night-in recently, and it was the absolute best. We got in our jammies and snuggled up on the couch, each with a bowl of pasta bravo in our laps, and watched My Best Friend’s Wedding.
The whole night was like one big hug. A pasta meal like this just has that effect, you know?
Ingredients for this Pasta Bravo Recipe
Here’s what you’ll need to make this delicious pasta dish:
- Short cut pasta. I like rigatoni for this recipe, but any kind of short pasta like penne or fusilli will work.
- Boneless skinless chicken breast
- Button mushrooms
- Canned crushed tomatoes
- Heavy cream
- Parmesan cheese
- Roasted red peppers
- Dry red wine
- Garlic
- Dried basil
- Dried oregano
- Butter
- Salt
How to make this Pasta Bravo Recipe
Cook the Chicken
First, saute the chicken in a little bit of butter.
If you have a kitchen thermometer, check for an internal temperature of 165 degrees. If not, give it about 6-7 minutes on each side.
The chicken should be golden brown on each side, and then remove it from the pan. When it’s cool enough to touch, slice it into bite-sized pieces.
Saute the Mushrooms
Next, put the mushrooms into the pan with a little more butter. The mushrooms will release their liquid and then start to become a deeper brown color. That’s when you’ll know that they’re done.
Once that liquid evaporates, turn the heat off and set the saute pan aside. Be sure to season the mushrooms with a little salt and pepper.
Make the Bravo Sauce
Start by sizzling the garlic in the olive oil. Once the garlic is a golden color, pour in the crushed tomatoes, wine and dry spices. Stir it all together and let the sauce simmer for a few minutes.
Next, add the cream and Parmesan cheese. This will give you a pink sauce.
Last, we’ll add the roasted red peppers. In order to make the sauce nice and smooth, we’ll use an immersion blender to process it all together. If you don’t have an immersion blender, just transfer the sauce to a food processor and puree it in there.
Watch how to make Pasta Bravo!
How to Serve Pasta Bravo
Combine the hot pasta with the bravo sauce and stir in the cooked chicken and mushrooms.
Enjoy your pasta bravo with a side salad, crusty bread and – of course – a great glass of wine!
Garnish with fresh parsley, cracked black pepper and, for a little heat, red pepper flakes.
How to Store Leftover Pasta Bravo
If you plan on consuming your leftover pasta bravo within a day or two, simply cover your pasta bowl with plastic wrap and store it in the refrigerator. Reheat it in the microwave.
For longer storage, transfer leftover pasta to an airtight container. Reheat in the microwave or on the stove with a splash of hot water to help reconstitute the sauce.
How to Hack this Pasta Bravo Recipe
If you’re short on time, let me give you this quick and dirty hack that’ll give you pasta bravo in half the time. Will it be as amazing as the real thing? No. Will it satisfy the craving? Def. Here you go:
1. One jar of alfredo sauce
2. One jar of marinara sauce
3. One jar of roasted red peppers
Simply combine these three ingredients in a saucepan on the stove, and then use your immersion blender or food processor to smooth them out. The only thing you’ll need to add (if you choose) is the chicken and mushrooms.
This copycat recipe shouldn’t take the place of the real thing! But it’s good in a pinch.
When you try this pasta bravo recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more pasta recipes, try these:
Pasta Bravo Recipe (Creamy Roasted Red Pepper Sauce)
Ingredients
- 1 lb. short cut pasta
- 1 lb. boneless skinless chicken breasts
- 8 oz. white mushrooms sliced
- 1 14 oz. can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/2 cup roasted red peppers
- 5 Tbsp. dry red wine
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. unsalted butter divided
- 3 cloves garlic minced
- 1 Tbsp. dried basil
- 1/4 tsp. salt
- 1/8 tsp. dried oregano
Instructions
- Cook and drain the pasta according to package directions for al dente. Set aside.
- In a large skillet, melt 2 Tbsp. of butter over medium heat. Cook the chicken until golden brown on both sides, about 6-7 minutes per side. Remove chicken onto a cutting board and slice into bite-sized pieces.
- Add the remaining 1 Tbsp. of butter to the pan along with the mushrooms. Cook until the mushrooms release their liquid and the liquid evaporates. Season with salt and pepper. Remove from heat and set aside.
- In a medium saucepan, heat the extra virgin olive oil over medium heat. Saute the garlic in the oil until it sizzles. Stir in the tomatoes, wine, basil, oregano and salt. Lower the heat and simmer, uncovered, 15 minutes. Stir occasionally.
- Stir in the cream and Parmesan cheese. Remove from heat and stir in the roasted red peppers.
- Using an immersion blender, process the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth.
- Toss the cooked pasta in the bravo sauce. Add in the mushrooms and chicken. Serve warm.
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