Flavorful Chicken and Peppers Pasta: A Vibrant & Easy Weeknight Meal
In the world of quick and satisfying dinners, pasta often takes center stage. However, it’s not always the star of the show when it comes to flavor. This particular dish was conceived with a different philosophy: one where pasta plays a crucial supporting role, allowing the vibrant tastes of tender chicken and colorful, sweet peppers to truly shine. Far too often, we find ourselves making pasta the main attraction, yet it primarily contributes texture and substance, not the rich, complex flavors that elevate a meal.
Inspired by the hearty, comforting notes of a classic Sausage and Peppers recipe, I embarked on creating a pasta dish that rebalances the focus. The goal was to build a robust flavor profile using fresh ingredients, ensuring every bite is packed with goodness. The result is this incredibly satisfying Chicken and Peppers Pasta – a dish so delightful, it quickly earned a permanent spot in my dinner rotation.
For this recipe, I deliberately opted for a smaller quantity of pasta – only half a pound. My intention was to highlight the savory chicken and the sweetness of the peppers as the primary components of the meal. The pasta serves as a wonderful vehicle for the rich sauce, absorbing all the fantastic flavors without overpowering them. The moment all the ingredients were tossed together, the harmony of tastes was undeniable. This isn’t just a meal; it’s an experience that guarantees repeat performances in your kitchen.
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Crafting Your Delicious Chicken and Peppers Pasta: A Step-by-Step Guide
1. Searing the Chicken for Maximum Flavor
The journey to a truly flavorful dish begins with the chicken. Heat two tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add your cubed boneless, skinless chicken breast. Don’t overcrowd the pan; cook the chicken in batches if necessary to ensure it browns properly. Searing the chicken until it’s no longer pink and has a lovely golden crust is crucial. This step creates a rich, caramelized “fond” at the bottom of the pan, which will be scraped up later and contribute immense depth to our sauce. Once browned, remove the chicken from the skillet and set it aside. Resist the urge to clean or rinse the skillet – those browned bits are liquid gold for flavor!
2. Preparing Your Colorful Peppers
For this recipe, I love using those convenient bags of small, sweet peppers – their vibrant colors (red, yellow, orange) add both visual appeal and a delightful sweetness. However, feel free to substitute with full-sized red, yellow, or orange bell peppers. Aim for about 10 ounces before trimming and slicing. After trimming and slicing, mine typically weigh around 8 ounces. These peppers are a powerhouse of vitamins and lend a fantastic texture and natural sweetness to the dish, balancing the savory chicken beautifully.
3. Adding Aromatics: Onions and Garlic
Alongside the peppers, you’ll need one medium yellow or white onion, thinly slivered. The onion will caramelize slightly as it cooks, contributing a foundational layer of savory sweetness to the sauce. These aromatics are essential for building the dish’s complexity. Don’t underestimate their power to transform simple ingredients into something extraordinary.
4. Sautéing the Vegetables to Perfection
Return to your un-rinsed skillet, adding another tablespoon of olive oil. Add the sliced peppers and slivered onions, and sauté them for several minutes until they become tender and slightly softened. This process allows their natural sugars to develop. Next, add the minced garlic and sauté for just about 30 seconds more. Garlic can burn quickly, so keep a close eye on it to ensure it imparts its pungent, aromatic flavor without becoming bitter.
5. Reuniting Chicken and Vegetables
Once your vegetables are tender and fragrant, it’s time to bring the chicken back into the skillet. Stir everything together gently, ensuring the chicken is well-incorporated with the sautéed peppers, onions, and garlic. This step allows the flavors to begin mingling even before the sauce is fully developed.
6. Infusing with Aromatic Herbs
Now, sprinkle in your chosen dried herbs and red pepper flakes. Toss the mixture to thoroughly coat the chicken and vegetables. Allow it to cook for just a couple of minutes, until the herbs become wonderfully fragrant. The heat helps to “wake up” the dried herbs, releasing their essential oils and deepening their flavor. The fennel seed provides a subtle, anised-like note, reminiscent of the sausage and peppers inspiration, while rosemary and basil add classic Italian warmth, and red pepper flakes offer a hint of pleasant heat.
7. Deglazing and Building the Sauce Base
Pour in the dry Vermouth. This step is crucial for deglazing the pan – scraping up all those delicious browned bits (fond) from the bottom of the skillet that were created when browning the chicken and sautéing the vegetables. Vermouth adds a subtle, herbaceous complexity to the sauce. If you don’t have Vermouth, a dry white wine makes an excellent substitute. For a non-alcoholic option, simply use an equal amount of chicken broth.
8. Adding Tomatoes and Broth
Next, add the entire 14-ounce can of Hunt’s diced tomatoes to the skillet. Diced tomatoes provide a fantastic textural element and a bright, tangy base for the sauce. Follow this with half a cup of chicken broth. Remember, if you substituted chicken broth for Vermouth earlier, this half-cup is in addition to that. This combination of liquids will create a rich, savory sauce that beautifully coats the chicken and peppers.
9. Simmering the Sauce and Cooking Pasta
At this point, get a large pot of salted water on to boil for your pasta. Give the chicken and pepper mixture in the skillet a good stir, bringing it to a gentle boil. Once boiling, reduce the heat to a simmer, allowing the flavors to slowly meld and deepen. Stir occasionally to prevent sticking and ensure even cooking. The sauce will simmer until your pasta is perfectly cooked al dente in the boiling water. This synchronized cooking ensures everything is ready at the same time for optimal freshness and texture.
10. The Parmesan Pasta Trick
Once your pasta is cooked, drain it thoroughly and transfer it to a large bowl. This is where a little trick comes into play that I learned years ago: measure out one tablespoon of Kraft Parmesan cheese.
11. Coating the Pasta for Better Sauce Adhesion
Sprinkle the drained pasta with that tablespoon of Parmesan cheese. This might seem like a small detail, but it makes a big difference. The fine Parmesan coating acts as a bridge, helping the sauce adhere beautifully to each strand of pasta, preventing it from sliding off. Plus, it adds an extra layer of savory, cheesy flavor directly to the pasta itself, enhancing the overall experience.
Toss the pasta vigorously to ensure every piece is coated with the Parmesan cheese. This simple step truly elevates the dish, making every forkful a perfect blend of pasta and sauce.
12. Bringing It All Together
Finally, add the Parmesan-coated pasta directly into the skillet with the simmering chicken and pepper sauce. Stir and toss everything together thoroughly until the pasta is fully coated and integrated with the flavorful sauce. Serve immediately, perhaps with an extra sprinkle of Parmesan cheese on the side for those who desire more. The balance of tender chicken, sweet, sautéed peppers, and a rich, herbaceous tomato sauce clinging to every piece of pasta is simply irresistible.
Tips for the Perfect Chicken and Peppers Pasta
- Don’t Overcrowd the Skillet: When browning the chicken, ensure there’s enough space for it to sear properly. Overcrowding will steam the chicken instead of browning it, reducing flavor. Cook in batches if necessary.
- Fresh Ingredients are Key: While dried herbs work well, fresh bell peppers and quality chicken breast make a noticeable difference in the final taste.
- Adjust Spice to Taste: The ¼ teaspoon of red pepper flakes offers a mild kick. If you prefer more heat, feel free to add a bit more, or even a pinch of cayenne pepper.
- Pasta Doneness: Cook your pasta al dente, meaning “to the tooth.” It should be firm but not hard. Since it will be tossed in hot sauce, it will continue to cook slightly.
- Deglaze Properly: The Vermouth (or wine/broth) step is crucial for scraping up the fond (browned bits) from the bottom of the pan, which are packed with flavor.
Delicious Variations and Customizations
One of the best things about this Chicken and Peppers Pasta recipe is its versatility. Feel free to experiment and make it your own!
- Protein Swaps: While chicken is fantastic, consider using Italian sausage (mild or spicy for an authentic “Sausage and Peppers” twist), tender shrimp, or even sliced pork tenderloin. For a vegetarian option, hearty chickpeas or cannellini beans work wonderfully.
- Vegetable Boost: Add more vegetables! Sliced mushrooms, zucchini, spinach (stirred in at the very end), or even some asparagus can enhance the dish’s nutritional value and flavor profile.
- Cheese Variations: Instead of just Parmesan, try a sprinkle of fresh mozzarella, a dollop of ricotta stirred in at the end for creaminess, or a blend of Italian cheeses.
- Herb Profile: While the suggested herbs work beautifully, fresh herbs like flat-leaf parsley or fresh basil stirred in just before serving can brighten the flavors considerably.
- Smoky Flavor: A pinch of smoked paprika can add a delightful smoky depth to the sauce.
- Creamy Touch: For a richer sauce, stir in a splash of heavy cream or a tablespoon of cream cheese at the very end.
Serving Suggestions
This vibrant Chicken and Peppers Pasta is a complete meal on its own, but it pairs wonderfully with a few simple additions:
- A crisp green salad with a light vinaigrette to cut through the richness.
- Crusty garlic bread or a fresh baguette for soaking up every last bit of the delicious sauce.
- A glass of dry white wine or a light-bodied red wine.
Storing and Reheating Leftovers
Leftovers of this Chicken and Peppers Pasta are just as delicious the next day! Store any remaining portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much. Alternatively, you can microwave it in short intervals, stirring occasionally, until heated through.
I have been selected by Kraft Foods to be an ambassador for KRAFT Grated Parmesan Cheese and HUNT’S Tomatoes. While I have been compensated for my time, my opinions are my own.
Chicken with Peppers and Pasta
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Ingredients
- 24 ounces 1 1/2 pounds boneless, skinless chicken breast, trimmed and cubed
- 3 tablespoons olive oil divided
- 10 ounces small sweet peppers sliced
- 1 medium yellow or white onion slivered
- 4 cloves garlic minced
- ½ teaspoon fennel seed
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried rosemary
- 1 teaspoon dried basil
- ½ cup dry Vermouth
- 14- ounce can Hunt’s diced tomatoes
- ½ cup chicken broth
- 1 tablespoon of Kraft Parmesan cheese plus more for sprinkling
- ½ pound 8 ounces dried Rotini pasta
Instructions
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Heat 2 tablespoons of olive oil in a large skillet. Add the cubed chicken and brown it until no longer pink. Remove chicken from the skillet and set aside. Do not rinse or wash the skillet.
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Add remaining 1 tablespoon of olive oil to the skillet and sauté the peppers and onions for several minutes, until tender. Add the garlic and sauté 30 seconds more.
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Add the chicken back to the skillet and stir to combine.
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Sprinkle in the dried herbs and red pepper flakes and toss to coat. Let it cook for just a couple of minutes, just until the herbs are fragrant.
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Add in the Vermouth, Hunt’s diced tomatoes and chicken broth.
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Put a pot of water on to boil for the pasta.
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Give everything in the skillet a stir and bring it to a boil. Reduce heat and simmer. Stir every once in a while to mingle the flavors. You will simmer this until your pasta is cooked in the boiling water.
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Drain the pasta and put it into a bowl. Measure out a tablespoon of Kraft Parmesan cheese. Sprinkle the drained pasta with the Parmesan cheese. Toss to coat the pasta with the cheese. This will help the sauce grab the pasta and it adds flavor.
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Add the pasta to the skillet and stir and toss everything together. Serve with additional Parmesan cheese on the side.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.