Pepper Chicken Fettuccini Toss
Elevate your weeknight dinner game with this irresistible Pepper Chicken Fettuccini Toss, a dish that's as vibrant as it is delicious. Tender slices of golden, pan-seared chicken are paired with al dente fettuccini pasta and a trio of sautéed bell peppers—yellow, red, and green—that bring a colorful crunch to every bite. The creamy Parmesan sauce, infused with garlic, Italian seasoning, and a hint of optional red pepper flakes, ties everything together with rich, savory flavors. Perfectly balanced, this recipe offers a restaurant-quality meal in just 40 minutes, complete with customizable spice levels and a fresh parsley garnish for an elegant final touch. Whether you're entertaining guests or treating yourself, this Pepper Chicken Fettuccini Toss is sure to become a new favorite.
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Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 1.5 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1.5 cups heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Meanwhile, pat the chicken breasts dry with paper towels and season them with half of the salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the yellow, red, and green bell peppers. Sauté for 3-4 minutes, or until the peppers are just tender.
Add the minced garlic, Italian seasoning, and optional crushed red pepper flakes to the skillet. Cook for an additional 30 seconds until fragrant.
Reduce the heat to medium. Pour the heavy cream into the skillet and stir to combine. Bring the mixture to a gentle simmer, then stir in the grated parmesan cheese. Cook for 2-3 minutes, stirring often, until the sauce thickens slightly.
Add the cooked fettuccini to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Gently stir in the sliced chicken. Season the dish with the remaining salt and black pepper to taste.
Serve the Pepper Chicken Fettuccini Toss hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.1 g | ||
| Protein | 264.0 g | 528% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1062 mg | 82% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2619 mg | 56% | |
*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.
