Prepare to tantalize your taste buds with the most mouthwatering Italian pasta dish that will transport you straight to the heart of Italy! This Chicken and Red Pepper Sauce with Pasta is not just another dinner recipe - it's a culinary adventure that combines creamy, rich flavors with tender chicken and vibrant red peppers. In just 30 minutes, you'll create a restaurant-quality meal that will have your family and friends begging for seconds. Get ready to become the star chef of your kitchen with this incredibly easy and absolutely delicious recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta
- 2 chicken breasts, diced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 ounces of pasta, 2 diced chicken breasts, 1 sliced red bell pepper, 2 minced cloves of garlic, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 2 tablespoons of olive oil, and salt and pepper to taste.
- Bring a large pot of salted water to a boil. Once boiling, add the 8 ounces of pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken breasts. Season with salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through.
- Next, add the sliced red bell pepper to the skillet with the chicken. Sauté for about 3-4 minutes until the peppers are tender. Then, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the chicken and peppers are cooked, pour in 1 cup of heavy cream. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Allow it to cook for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- After the sauce has thickened, remove the skillet from heat and stir in the 1/2 cup of grated Parmesan cheese until it melts and is well incorporated into the sauce.
- Combine the cooked pasta with the chicken and red pepper sauce in the skillet. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, you can add a splash of pasta cooking water to reach your desired consistency.
- Serve the Chicken and Red Pepper Sauce with Pasta hot, garnished with additional grated Parmesan cheese and freshly cracked black pepper, if desired. Enjoy your delicious Italian meal!
Tips
- For the most tender chicken, cut it into uniform, bite-sized pieces to ensure even cooking.
- Don't rush the garlic - add it towards the end of cooking to prevent burning and preserve its delicate flavor.
- Use freshly grated Parmesan cheese for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that can affect the sauce's smoothness.
- Save a little pasta water before draining - it's liquid gold for adjusting sauce consistency and helping the sauce stick to the pasta.
- For extra flavor, consider adding a pinch of red pepper flakes or fresh herbs like basil or parsley as a garnish.
- Use a heavy-bottomed skillet to prevent the cream sauce from scorching and ensure even heating.
- Make sure to cook the chicken completely before adding other ingredients - no one likes undercooked poultry!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 45g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 160mg
