Chicken and Pepper Pasta
Whip up a delicious and comforting dinner with this Chicken and Pepper Pasta, a simple yet flavorful recipe that combines tender chicken breast, vibrant bell peppers, and perfectly al dente penne pasta. Coated in a luxuriously creamy sauce made with heavy cream, chicken broth, and a hint of crushed red pepper flakes for a slight kick, this dish is sure to be a crowd-pleaser. The sautéed garlic and Parmesan cheese add a delectable depth of flavor, while a sprinkling of fresh parsley provides a lovely finishing touch. Ready in just 40 minutes, this easy pasta recipe is perfect for busy weeknights or a cozy family meal. Pair it with a crisp side salad and garlic bread for an unforgettable dining experience! Keywords: chicken pasta, creamy sauce, quick dinner recipes, bell peppers, easy pasta recipes, family meals.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 300 grams Penne pasta
- 2 pieces Bell peppers (red, yellow, or green)
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 cup Heavy cream
- 1 cup Chicken broth
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, slice the chicken breasts into thin strips. Season with 1/2 teaspoon of salt and a pinch of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken strips and cook until fully cooked and golden, about 5-7 minutes. Remove from the skillet and set aside.
Thinly slice the bell peppers and mince the garlic cloves. Add the remaining 1 tablespoon of olive oil to the same skillet, then add the bell peppers and garlic. Sauté for 3-5 minutes, until the peppers become tender.
Reduce the heat to medium and pour in the chicken broth and heavy cream. Stir in the crushed red pepper flakes, remaining salt, and black pepper. Allow the mixture to simmer for 3-4 minutes.
Return the cooked chicken to the skillet and stir to combine. Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Stir in the Parmesan cheese and cook for another 1-2 minutes, until the cheese is melted and the sauce is smooth.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 5600 mg | 243% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 13.1 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1412 mg | 109% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
