Food & WineOven Baked Chicken and Pepper Pasta

Oven Baked Chicken and Pepper Pasta

Oven Baked Chicken and Pepper Pasta

Pasta salads are perfect for summer parties on the patio! Bring Nanny Hudson's chicken and pepper pasta to your next BBQ.

Prep Time: 15 minutes
Makes: 4 to 6 servings
Cook Time: 15 minutes


Oven Baked Chicken:Pasta:
1 lb (500 g) boneless skinless chicken thighs, cubed
1 cup (250 mL) Nanny Hudson's Homestyle Ketchup, divided
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
12 oz (340 g) farfalle pasta
1/2 cup (125 mL) peas
2 tbsp (30 mL) olive oil
2 cups (500 mL) chopped rainbow peppers
1/2 cup (125 mL) chopped red onions
2 cloves garlic, minced
2 tsp (10 ml) finely chopped fresh thyme
1/4 tsp (1 mL) each salt and freshly ground pepper
2 tbsp (30 mL) finely chopped fresh parsley (optional)


Oven-Baked Chicken:

    1. Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper. Toss chicken with 1/2 cup (125 mL) ketchup, olive oil, salt and pepper. Place on prepared pan. Bake for 20 minutes or until cooked through and golden. Set aside.


  1. Cook pasta according to package directions, adding peas in the last minute of cooking. Drain.
  2. Meanwhile, heat oil in a large skillet set over medium-high heat. Sauté peppers, onions, garlic, thyme, salt and pepper for 3 to 4 minutes or until softened. Toss in pasta, cooked chicken and remaining ketchup until well combined. Stir in parsley, if desired.


  • If desired, stir in 3 slices of cooked crumbled bacon to the pasta or top with crumbled feta.
  • Spice it up: Add 1 tsp (5 mL) sriracha or hot sauce to ketchup when baking chicken.

Nutritional Information per Serving (1/6th recipe)

Calories: 408 | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 69mg | Sodium: 580mg | Carbohydrates: 56g | Sugar: 4g | Dietary Fibre: 9g | Protein: 24g | Potassium*: 315mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

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