Creamy Chicken Bell Pepper Pasta 🍝
Ingredients:
✨For the Chicken:
1 Ib boneless chicken breast, sliced in half lengthwise and pounded to about ½-inch thickness Salt, to taste 1 tsp lemon juice
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
1 tbsp oil (for marinating)
2 tbsp oil (for cooking)
✨For the Sauce:
2 tbsp butter
½ yellow onion, finely chopped 6 cloves garlic, minced
1 cup red or yellow bell peppers, diced
1 tbsp red pepper paste
3 tosp tomato paste
3 tbsp cream cheese
1½ cups unsweetened heavy whipping cream
1 cup chicken broth
(or 1 cup water + 1 chicken bouillon; I used 100 ml water + 1 cup pasta water)
Salt, to taste
½ tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tbsp chopped parsley
½ cup grated Parmesan cheese
✨To Assemble
8 oz penne pasta, cooked according to package.
Instructions:
✨Marinate the Chicken
Place the chicken in a bowl and season with salt, black
pepper, smoked paprika, garlic powder, onion powder, and lemon juice. Drizzle with oil and mix until evenly coated. Marinate for 30 minutes.
✨Cook the Chicken
Heat oil in a pan over medium heat. Add the marinated chicken and cook for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F.
Remove from the pan, let rest for 5 minutes, then slice into pieces.
✨Prepare the Sauce
In the same pan, melt the butter. Add the onion and garlic and sauté for 1-2 minutes until soft and fragrant. Stir in the bell peppers and cook for 5-10 minutes until tender.
Add the tomato paste and red pepper paste, mixing well.
Season with black pepper, smoked paprika, and garlic powder. Pour in the chicken broth and let it simmer for 1-2 minutes. Taste and adjust salt as needed.
✨Make It Creamy
Add the heavy cream and cook over medium-low heat until the sauce begins to thicken. Stir in the cream cheese, whisking until fully melted and smooth. Finish with Parmesan cheese and chopped parsley.
✨Combine & Serve
Add the cooked pasta and sliced chicken to the sauce.
Toss until everything is well coated. Serve warm and
enjoy.
When making a creamy chicken bell pepper pasta, the key to achieving a restaurant-quality dish at home lies in the layering of flavors and the attention to each cooking step. Marinating the chicken breast for at least 30 minutes with spices like smoked paprika and garlic powder not only tenderizes the meat but also infuses it with smoky and savory notes that complement the creamy sauce beautifully. Cooking the chicken over medium heat until golden and resting it afterward helps retain the juices, making each bite juicy and flavorful. For the sauce, sautéing fresh diced bell peppers with onion and garlic creates a bright base infused with natural sweetness and aroma, enhanced further by the addition of both tomato paste and red pepper paste. These ingredients combine to add depth and a subtle tang that balances well with the richness of cream cheese and heavy whipping cream. Using unsweetened heavy cream ensures the sauce remains velvety without excess sweetness, letting the savory spices shine. Adjusting seasoning with salt, black pepper, and smoked paprika fine-tunes the flavor balance, while sprinkling grated Parmesan cheese and chopped parsley at the end adds umami and a fresh herbal touch. When assembling, tossing the cooked penne pasta with the creamy sauce and sliced chicken ensures every strand of pasta is coated perfectly, delivering a harmonious blend of textures and tastes. This pasta dish is ideal for quick weeknight dinners yet elegant enough for special occasions. For an extra touch, serve with a crisp green salad or garlic bread to complete your meal. This recipe is versatile; you can swap penne for other pasta shapes like fettuccine or rigatoni, and add vegetables such as mushrooms or spinach to boost nutrition and flavor. The creamy chicken bell pepper pasta is a satisfying dish that brings comfort and gourmet flair to your dining table, making it a go-to recipe for pasta and chicken lovers alike.