Creamy Chicken Pasta with Pepper Sauce
Colorful bell peppers and garlic are sautéed then blended with cream and cream cheese into a silky sauce. Tossed with spaghetti, tender chicken, and Parmesan for a quick comforting dinner.
Equipment
- 1 | Large pot |
- 1 | Large skillet |
- 1 | Blender |
- 1 | Wooden spoon |
- 1 Tongs
- 1 | Colander |
Ingredients
- 12 | oz | spaghetti |
- 2 | cups | cooked chicken | shredded or sliced
- 1 | | red onion | sliced
- 4 | | garlic cloves |
- 1 | | red bell pepper | chopped
- 1 | | green bell pepper | chopped
- 1 | | yellow bell pepper | chopped
- 2 | tbsp | olive oil |
- 4 | oz | cream cheese |
- ½ | cup | heavy cream |
- 1 | tsp | paprika |
- ½ | tsp | black pepper |
- ½ | cup | grated Parmesan |
- 2 | tbsp | fresh parsley | for garnish
Instructions
- Cook spaghetti in salted water until al dente; reserve ½ cup pasta water and drain.
- Heat olive oil in a skillet and sauté red onion and garlic for 3 minutes.
- Add chopped bell peppers and cook 5–6 minutes until softened.
- Transfer vegetables to a blender with heavy cream and parsley; blend until smooth.
- Return mixture to the skillet and stir in cream cheese, paprika, and black pepper until melted.
- Add cooked chicken and simmer 2 minutes.
- Toss in the drained spaghetti, adding pasta water if needed.
- Sprinkle Parmesan, toss until glossy, and serve with extra cheese and parsley.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently with a splash of cream or milk to keep the sauce smooth.
Rotisserie chicken makes this recipe even faster.
Freshly grated Parmesan melts better than pre-shredded.
Reheat gently with a splash of cream or milk to keep the sauce smooth.
Rotisserie chicken makes this recipe even faster.
Freshly grated Parmesan melts better than pre-shredded.