Easy Creamy Chicken Pasta With Bell Peppers
User Reviews
5
Easy Creamy Chicken Pasta With Bell Peppers
Description
Easy Creamy Chicken Pasta With Bell Peppers features cooked rotini pasta tossed in a delicate sauce made by melting butter and simmering half and half until slightly thickened. Parmesan cheese, chives or green onions, and dried oregano and basil add rich flavor and mild herbaceous notes. The chicken breast is diced and cooked with small diced red and green bell peppers until the chicken is fully cooked and the peppers are tender but still have some texture.
The cooked chicken and peppers are combined with the pasta and creamy sauce to make a cohesive dish with creamy, cheesy coating and tender, juicy protein and vegetables. The use of half and half rather than heavy cream keeps the sauce lighter but still silky. The addition of bell peppers provides sweetness and color contrast as well as a fresh element to the soft cooked pasta.
This pasta works well as a standalone meal for lunch or dinner, pairing well with crusty bread or a light side salad if desired. Timing tips include starting vegetables and chicken while water boils, allowing preparation to coordinate so the pasta and sauce finish cooking simultaneously for best texture.
Notes suggest substituting a mix of heavy cream and milk for half and half if needed, and recommend preparing ingredients in advance to streamline cooking. The dish is straightforward with familiar ingredients and balances creamy richness with tender chicken and crisp-tender bell peppers.
Ingredients
- 12 ounces rotini pasta
- 1 pound chicken breast cut into 1-inch cubes, about 2 small, boneless, skinless
- 1 bell pepper diced small, small green
- 1 bell pepper diced small, small red
- 2 cups half and half
- 1/2 cup butter 4oz
- 3/4 cup Parmesan Cheese plus more for topping, 3 oz, shredded
- 1 teaspoon chives minced, optional, or green onions
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried
- 1/2 teaspoon salt
Instructions
Pasta
- In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
Chicken & Peppers
- While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
Sauce
- In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
Combine
- Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.
Notes
- You can substitute 2/3 cup heavy cream plus 1 1/3 cup milk (any fat percentage) for the half and half to maintain creaminess.
- For well-timed cooking, start boiling pasta water and prepping chicken and vegetables simultaneously.
- Adding chicken and peppers first and then noodles helps coordinate cooking so sauce and pasta finish together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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