Creamy Chicken and Bell Pepper Pasta
85% authentic · American
A comforting pasta dish featuring tender chicken and colorful bell peppers in a rich, creamy sauce. This recipe uses a saucepan for the sauce and a pot for the pasta.
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Ingredients
- Penne pasta8 ounces
- Chicken breast, cut into bite-sized pieces1 lb
- Bell peppers (red, yellow), sliced1.5 cups
- Garlic, minced2 cloves
- Butter2 tablespoons
- Heavy cream1 cup
- Chicken broth1/2 cup
- Parmesan cheese, grated1/4 cup
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
- Fresh parsley, choppedfor garnish
Steps
- 1
Cook penne pasta according to package directions in a pot of salted boiling water. Drain, reserving about 1/2 cup of pasta water.
- 2
While pasta cooks, heat olive oil in a large skillet or frying pan over medium-high heat. Season chicken pieces with salt and pepper and cook until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3
Add butter to the same skillet. Once melted, add sliced bell peppers and cook until tender-crisp, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Pour in chicken broth and heavy cream. Bring to a simmer, then reduce heat and cook for 3-5 minutes until the sauce slightly thickens.
- 6
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- 7
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to combine. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 8
Serve immediately, garnished with fresh parsley.
