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Chicken and Bell Pepper Pasta

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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.

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

  1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. 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.
  3. In the same skillet, add more olive oil if needed. Sauté garlic and onion (if using) for 1–2 minutes until fragrant.
  4. Add sliced bell peppers and cook for 5–7 minutes until softened but still vibrant.
  5. Stir in chicken broth or reserved pasta water and Italian seasoning. Simmer for 2–3 minutes.
  6. Return the chicken to the skillet and stir to combine.
  7. Add cooked pasta and toss until everything is well coated. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
  8. 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.

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