Pasta with Chicken and Pepper Cheese Sauce
Indulge in the creamy, savory decadence of Pasta with Chicken and Pepper Cheese Sauce, a dish that masterfully combines tender chicken, al dente pasta, and a luxuriously cheesy sauce with a burst of roasted red bell pepper flavor. This recipe features perfectly seasoned chicken breasts sautéed to golden perfection, then sliced and nestled atop a rich sauce made with sharp cheddar, Parmesan, and hints of garlic. A touch of heavy cream ensures velvety consistency, while the roasted peppers add subtle sweetness and depth. Ready in just 40 minutes, this hearty and flavorful pasta dish is a one-pan comfort food delight that’s ideal for weeknight dinners or special occasions. Garnished with fresh parsley for a pop of color and freshness, it’s a crowd-pleaser that will have everyone asking for seconds. Serve it with a crisp salad or garlic bread for a complete meal that’s as impressive as it is easy to make.
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Recipe Information
Ingredients
- 12 oz pasta (penne or fettuccine)
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 cup roasted red bell peppers, diced
- 2 cloves garlic cloves, minced
- 0.5 cup heavy cream
- 2 tbsp chopped parsley (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until the chicken is golden brown and fully cooked through. Remove from skillet and set aside. Once cool, slice the chicken into strips.
In the same skillet, add 1 tbsp olive oil and sauté the minced garlic for 1 minute until fragrant.
Melt the butter in the skillet with the garlic, then whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Cook over medium heat until the mixture thickens, about 2-3 minutes.
Stir in the cheddar cheese, Parmesan cheese, and roasted red bell peppers. Continue stirring until the cheese is fully melted and the sauce is smooth.
Mix in the heavy cream and season the sauce with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
Add the cooked pasta to the skillet, tossing to coat it evenly in the cheese sauce.
Top the pasta with the sliced chicken and gently mix to incorporate.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 4411 mg | 192% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 36.6 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1965 mg | 151% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2232 mg | 47% | |
*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.
