Why You’ll Love This Recipe
This dish is as colorful as it is delicious. The sweet crunch of bell peppers pairs perfectly with juicy chicken and your favorite pasta, all tossed in a flavorful garlic and herb-infused sauce. It’s a quick, versatile meal that can be made in under 30 minutes and easily adapted to your taste — whether you prefer a light olive oil base, a creamy sauce, or a tomato-forward flavor. Great for families, meal prep, or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil
salt and pepper
garlic cloves
bell peppers (any color – red, yellow, orange, or green)
onion (optional)
pasta (penne, fettuccine, or spaghetti)
chicken broth or reserved pasta water
Italian seasoning or dried oregano and basil
Parmesan cheese (optional)
red pepper flakes (optional, for heat)
fresh parsley or basil (optional, for garnish)
Directions
- Cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and fully cooked. Remove and slice.
- In the same skillet, add more olive oil if needed and sauté garlic and onion (if using) for 1–2 minutes.
- Add sliced bell peppers and cook for 5–7 minutes until softened but still vibrant.
- Stir in chicken broth or reserved pasta water and Italian seasoning. Simmer for a few minutes to allow flavors to meld.
- Return the chicken to the skillet and stir to combine.
- Add cooked pasta and toss everything together. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
- Top with Parmesan cheese and fresh herbs if desired. Serve hot.
Servings and timing
This recipe serves 4 people and takes about 25–30 minutes to prepare, making it a great option for a quick, healthy, and colorful dinner.
Variations
- Creamy Version: Stir in heavy cream or cream cheese for a richer sauce.
- Spicy Kick: Add more red pepper flakes, chili oil, or diced jalapeños.
- Tomato-Based: Add canned diced tomatoes or marinara sauce for a more robust flavor.
- Cheesy Twist: Mix in mozzarella or goat cheese for extra richness.
- Add Veggies: Include mushrooms, zucchini, or spinach for more nutrients.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop with a splash of broth or water, or microwave in 30-second intervals, stirring in between.
FAQs
Can I use rotisserie chicken?
Yes, just shred and stir it in with the peppers to heat through.
What kind of pasta works best?
Penne, fettuccine, or spaghetti all work well with the sauce and chicken.
Can I use different colored bell peppers?
Absolutely — use a mix for the most color and flavor variety.
Is this recipe spicy?
It’s mild as written, but you can easily add heat with red pepper flakes or hot sauce.
Can I make it dairy-free?
Yes, just skip the Parmesan or use a dairy-free alternative.
Can I freeze Chicken and Bell Pepper Pasta?
It’s best fresh, but it can be frozen. Thaw and reheat gently with added liquid.
How do I keep the peppers from getting too soft?
Cook them just until tender-crisp to retain some bite and color.
Can I add a sauce to this recipe?
Yes, try a garlic cream sauce, tomato sauce, or even pesto for a flavorful twist.
Is it good for meal prep?
Yes, it reheats well and holds its texture, making it great for make-ahead meals.
What can I serve with it?
A side salad, garlic bread, or roasted vegetables pair well with this pasta.
Conclusion
Chicken and Bell Pepper Pasta is a quick, vibrant, and delicious dish that’s perfect for any night of the week. With juicy chicken, sweet and colorful peppers, and a flavorful sauce tossed with your favorite pasta, it’s a wholesome, satisfying meal the whole family will love. Versatile and easy to make, this recipe is sure to become a regular in your dinner rotation.
PrintChicken and Bell Pepper Pasta
Chicken and Bell Pepper Pasta is a vibrant, satisfying dish featuring tender chicken, colorful bell peppers, and pasta tossed in a savory garlic-herb sauce. Quick, nutritious, and full of flavor, it’s perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 garlic cloves, minced
- 2 bell peppers (any color), sliced
- 1 small onion, sliced (optional)
- 8 oz pasta (penne, fettuccine, or spaghetti)
- 1/2 cup chicken broth or reserved pasta water
- 1 teaspoon Italian seasoning or mixed dried herbs
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese (optional)
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked through. Remove and slice.
- In the same skillet, add more olive oil if needed. Sauté garlic and onion (if using) for 1–2 minutes until fragrant.
- Add sliced bell peppers and cook for 5–7 minutes until softened but still vibrant.
- Stir in chicken broth or reserved pasta water and Italian seasoning. Simmer for 2–3 minutes.
- Return the chicken to the skillet and stir to combine.
- Add cooked pasta and toss until everything is well coated. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
- Top with Parmesan cheese and fresh herbs if using. Serve warm.
Notes
- Use a mix of bell pepper colors for the most visual appeal and flavor depth.
- To save time, use precooked or rotisserie chicken.
- Add cream or a spoonful of cream cheese for a creamy version.
- Great with additional vegetables like mushrooms, spinach, or zucchini.
- Pairs well with garlic bread or a green salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 440
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
