Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to the package instructions, typically around 8–10 minutes, until al dente. Drain the pasta and set it aside, reserving a splash of the pasta water.

In a food processor, combine the roasted red peppers, cream cheese, and chicken broth. Blend until the mixture is completely smooth and creamy, about 1–2 minutes.

Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the chopped garlic for about 1 minute until fragrant. Add the chicken thighs, cooking for 6–8 minutes per side until golden brown and cooked through.

Pour the prepared roasted red pepper sauce over the cooked chicken in the skillet. Allow the sauce to warm through for about 3–4 minutes, stirring occasionally. Gently fold in the cooked spaghetti, tossing everything together until evenly coated.

Remove the skillet from heat. Plate the creamy roasted red pepper chicken pasta and finish with a sprinkle of freshly cracked black pepper and torn basil leaves. Serve warm.