Easy Creamy Chicken Pasta With Bell Peppers
This creamy chicken pasta with bell peppers is rich, filling, and so easy to make. It's a quick dinner that everyone will love.
Servings 6 servings
Calories 574kcal
Ingredients
- 12 ounces rotini pasta
- 1 pound (about 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
- 3/4 cup (3oz) shredded Parmesan cheese plus more for topping
- 1 teaspoon chives or green onions minced, optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
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.
Nutrition
Calories: 574kcal