Spicy Chicken and Pepper Pasta
Spicy Chicken and Pepper Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne, rigatoni, or fettuccine
- 1 tablespoon salt, for pasta water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 bell peppers, any color, seeded and sliced into strips
- 4 garlic, cloves, minced
For the Spicy Cream Sauce
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 15 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sliced bell peppers. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes, allowing most of the alcohol to evaporate.
⏱️ 3 min
- 5
Stir in the crushed tomatoes, tomato paste, dried oregano, and red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Return the cooked chicken to the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or adjust to taste.
⏱️ 2 min
- 7
Add the drained pasta to the skillet with the sauce and chicken. Toss well to combine, ensuring the pasta is fully coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken and Pepper Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne, rigatoni, or fettuccine
- 1 tablespoon salt, for pasta water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 bell peppers, any color, seeded and sliced into strips
- 4 garlic, cloves, minced
For the Spicy Cream Sauce
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 15 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sliced bell peppers. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes, allowing most of the alcohol to evaporate.
⏱️ 3 min - 5
Stir in the crushed tomatoes, tomato paste, dried oregano, and red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Return the cooked chicken to the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or adjust to taste.
⏱️ 2 min - 7
Add the drained pasta to the skillet with the sauce and chicken. Toss well to combine, ensuring the pasta is fully coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 1 min