Easy Creamy Chicken Pasta With Bell Peppers
This rich and creamy chicken pasta with bell peppers is loaded with Parmesan cheese and as easy as it is delicious. You don't want to miss this one!
- 12 oz rotini pasta
- 1 pound (2 small) boneless skinless chicken breasts cut into 1-inch cubes
- 1 small green bell pepper diced small
- 1 small red bell pepper diced small
- 2 cups half and half*
- 1/2 cup (4oz) butter
- 2/3 cup shredded Parmesan cheese plus more for topping
- 1 teaspoon green onions minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
Chicken & Peppers
While pasta cooks, grease a large pan with cooking spray, and over medium-high 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 2-3 minutes. Transfer chicken and veggies to a plate and set aside.
In the same pan, melt butter over medium heat and add the half and half. Bring to a simmer and allow to cook until it has reduced down and thickened slightly, about 5-8 min. Add cheese, chives, oregano, basil, and salt.
For optimal timing, put water on to boil and cut chicken and veggies and measure out the rest of your ingredients before adding pasta to the water. Begin cooking the chicken and peppers as soon as your noodles are going.
If you have everything cut and prepared in advance, the rotini and sauce should finish at almost the same time.
*You can substitute 2/3 cup heavy cream + 1 1/3 cup milk for the half and half.