Spicy Pepper Chicken Pasta
Ignite your taste buds with this irresistible Spicy Pepper Chicken Pasta, a bold and flavorful dish perfect for weeknight dinners or special occasions. Featuring tender strips of seasoned chicken, vibrant bell peppers, and a luscious creamy tomato sauce infused with smoked paprika and red pepper flakes, this recipe strikes the perfect balance between spice and comfort. The al dente penne pasta soaks up the rich, savory flavors, while a finishing touch of Parmesan cheese and fresh parsley adds an elegant flair. Ready in just 45 minutes, this crowd-pleasing pasta dish is a feast for both the eyes and palate, offering a delicious blend of textures and colors that will make it a go-to favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 medium onion
- 4 cloves garlic cloves
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 28-ounce can crushed tomatoes
- 0.5 cup heavy cream
- 12 ounces penne pasta
- 0.5 cup Parmesan cheese
- 2 tablespoons fresh parsley
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.
While the pasta is cooking, slice the chicken breasts into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and season them with smoked paprika, oregano, salt, and black pepper. Cook for 5-7 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Slice the red, yellow, and green bell peppers into thin strips. Dice the onion and mince the garlic.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the onion and garlic until fragrant, about 2 minutes.
Add the bell peppers and red pepper flakes to the skillet. Cook for 5-7 minutes until the peppers soften slightly.
Stir in the crushed tomatoes and bring the mixture to a simmer. Let it cook for 5-6 minutes to allow the flavors to develop.
Reduce the heat to low and stir in the heavy cream. Add the cooked chicken back into the skillet and mix well.
Combine the cooked pasta with the sauce, tossing until the pasta is evenly coated.
Serve the pasta warm, garnished with grated Parmesan cheese and fresh parsley. Enjoy!
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 40.3 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4858 mg | 103% | |
*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.
