Spicy Chicken Pepper Pasta
Indulge your taste buds with this irresistibly bold and creamy Spicy Chicken Pepper Pasta! Perfectly seasoned chicken breast, pan-seared to golden perfection, is paired with a vibrant medley of sautéed red and yellow bell peppers and onions, all enveloped in a rich, tomato-based sauce with a hint of heat from red chili flakes and paprika. Al dente penne pasta soaks up the luscious blend of heavy cream and Parmesan cheese, creating a dish that’s both hearty and indulgent. Topped with fresh parsley for a burst of freshness, this 40-minute recipe is a quick and flavorful weeknight dinner that’s sure to impress. Perfect for lovers of spicy pasta recipes, this dish combines creamy textures and zesty flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Red chili flakes
- 2 tablespoons Olive oil
- 1 medium, thinly sliced Red bell pepper
- 1 medium, thinly sliced Yellow bell pepper
- 1 medium, thinly sliced Onion
- 3 minced Garlic cloves
- 1 14-ounce can Crushed tomatoes
- 1 cup Heavy cream
- 1 cup, grated Parmesan cheese
- 12 ounces Penne pasta
- 2 tablespoons, chopped Fresh parsley
- 3 quarts (for boiling pasta) Water
Instructions
Bring 3 quarts of water to a boil in a large pot. Add a pinch of salt and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, pat the chicken breasts dry and season both sides with a mixture of salt, black pepper, garlic powder, paprika, and red chili flakes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes. Slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced onion, red bell pepper, and yellow bell pepper for 4-5 minutes, until slightly softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute, stirring frequently to prevent burning.
Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to medium and allow the sauce to cook for 5 minutes, letting the flavors combine.
Pour in the heavy cream and stir well. Allow the sauce to simmer for another 2-3 minutes to thicken slightly.
Stir the cooked penne pasta into the sauce, ensuring the pasta is fully coated. Add the sliced chicken and gently mix to combine.
Sprinkle the grated Parmesan cheese over the pasta and stir until melted and creamy. Adjust seasoning with additional salt or pepper if needed.
Garnish with chopped fresh parsley and serve immediately. Enjoy your Spicy Chicken Pepper Pasta!
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 23.3 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1259 mg | 97% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3301 mg | 70% | |
*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.
