This creamy chicken pasta with bell peppers is rich, filling, and so easy to make. It's a quick dinner that everyone will love.
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 574kcal
Ingredients
12ouncesrotini pasta
1pound(about 2 small) boneless skinless chicken breastscut into 1-inch cubes
1small green bell pepperdiced small
1small red bell pepperdiced small
2cupshalf and half*
1/2cup(4oz) butter
3/4cup(3oz) shredded Parmesan cheeseplus more for topping
1teaspoonchives or green onionsminced, optional
1/2teaspoondried oregano
1/2teaspoondried basil
1/2teaspoonsalt
Instructions
Pasta
In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
Chicken & Peppers
While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
Sauce
In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
Combine
Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.
Notes
*You can substitute 2/3 cup heavy cream + 1 1/3 cup milk (any percentage) for the half and half.For optimal timing, put water on to boil and cut chicken and veggies and measure out the rest of your ingredients. Begin cooking the chicken and peppers and then add your noodles to the boiling water after 2 or 3 minutes.If you have everything cut and prepared in advance, the rotini and sauce should finish at almost the same time.