There are recipes that belong in a personal archive. Chicken Peppers Pasta is one of them. Quick to make, full of flavor, and endlessly versatile. Tender chicken meets sweet, slightly crisp peppers. Al dente pasta ties it all together. A light sauce coats every strand, creating comfort in each bite.
This dish works for busy weeknights, shines at casual dinner parties, and even fits neatly into lunch boxes. Fresh ingredients make all the difference: ripe peppers, quality chicken, and a pasta shape that holds sauce well. With just a little effort, the reward is big—simple steps build layers of taste. Garlic and herbs add brightness, a squeeze of lemon lifts the mix, and olive oil brings richness without heaviness.
The recipe is wonderfully flexible. Add a pinch of chili for heat. Stir in cream for indulgence. Toss in greens for color and texture. Swap pasta types to change the mood of the meal. Through all variations, the heart remains the same—the harmony of chicken, peppers, and pasta.
Keep this recipe saved. It becomes a go-to when time is short, a family favorite across seasons. The instructions are straightforward, the pantry staples common, and the results reliably satisfying. Make a double batch for easy leftovers; reheating preserves its charm.
Food should comfort yet stay bright—this dish does both. It respects the ease of home cooking while delivering plenty of flavor. It asks for little and gives much. Bookmark it, write it down, or share it with a friend. This recipe will repay the saving with many happy plates. Forgiving, adaptable, and welcoming of tweaks, it’s perfect for cooks at any level. For extra depth, try roasting the peppers first to add a smoky note.
The Chicken Peppers Pasta is a colorful and hearty dish that brings together simple ingredients with vibrant flavors. Juicy chicken pieces are cooked until golden, then combined with sweet bell peppers and tender pasta for a meal that feels both comforting and lively.
The peppers add a natural sweetness, while the chicken provides a satisfying protein base that makes the dish filling and balanced.
A light garlic and tomato sauce ties everything together, coating each strand of pasta with flavor. A sprinkle of herbs such as basil or oregano enhances the aroma and makes the dish taste fresh and homemade.
For a touch of richness, a little parmesan cheese can be added on top, melting into the pasta for a creamy finish. It requires minimal prep, and the ingredients are easy to find. The Chicken Peppers Pasta is versatile.
It pairs well with a side salad, crusty bread, or can be enjoyed on its own. Warm, flavorful, and satisfying, it is a dish that can brighten any table with ease.
Bring a large pot of well-salted water to a rolling boil and add 340 g penne or rigatoni. Cook to al dente according to package directions. Before draining, ladle out and set aside ½ cup of the starchy pasta water. Drain pasta and keep warm.
In a bowl toss 450 g cubed boneless skinless chicken with 1 tsp paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper so every cube is evenly coated.
Heat 1 tbsp olive oil in a large skillet over medium-high. Add the chicken in a single layer, let it sear 2–3 minutes undisturbed, then stir and cook another 3–4 minutes until cooked through and golden. Remove chicken to a plate and keep warm.
In the same skillet add the second 1 tbsp olive oil (if needed). Add 2 large sliced bell peppers and 1 chopped medium onion and sauté over medium heat until tender and slightly caramelized, about 6–8 minutes.
Stir in 4 minced garlic cloves, 1 tsp Italian seasoning, and ¼ tsp red pepper flakes (optional). Cook 30–45 seconds until fragrant but not browned.
Pour in 1½ cups chicken broth to deglaze, scrape up browned bits, and simmer 3–4 minutes to reduce slightly. Lower heat and stir in ½ cup heavy cream until it warms and thickens a touch. Gradually whisk in ½ cup grated Parmesan and then add the reserved starchy pasta water a little at a time until the sauce is silky and reaches your desired consistency. Taste and adjust salt/pepper.
Return the chicken to the skillet, add the drained pasta, and toss over low heat 1–2 minutes so everything warms and the pasta soaks up sauce. Finish with 2 tbsp chopped parsley or basil, extra Parmesan for serving, and a final crack of black pepper. Serve immediately.
