Best Fettuccine With Chicken And Bell Pepper Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE



Fettucine With Chicken and Bell Pepper Cream Sauce image

Make and share this Fettucine With Chicken and Bell Pepper Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces boneless skinless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups whipping cream
1 cup chicken stock
3 tablespoons fresh basil, thinly sliced
1/4 cup parmesan cheese, grated
8 ounces fettuccine
parmesan cheese

Steps:

  • Sprinkle chicken with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat.
  • Add chicken and cook until brown on both sides, about 5 minutes.
  • Transfer chicken to plate.
  • Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
  • Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
  • Add whipping cream and chicken stock.
  • Simmer until sauce thickens slightly, about 8 minutes.
  • Cut chicken into strips and add to sauce.
  • Simmer until chicken is cooked through, about 2 minutes.
  • Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
  • Season sauce to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
  • Drain and return to pot.
  • Add sauce and toss to coat.
  • Serve, passing additional Parmesan separately.
  • Makes 4 first-course servings.

EASY CREAMY CHICKEN PASTA WITH BELL PEPPERS



Easy Creamy Chicken Pasta With Bell Peppers image

This creamy chicken pasta with bell peppers is rich, filling, and so easy to make. It's a quick dinner that everyone will love.

Provided by Tracy

Categories     Dinner

Time 25m

Number Of Ingredients 11

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

Steps:

  • In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
  • 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.
  • 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.
  • Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.

Nutrition Facts : Calories 574 kcal, ServingSize 1 serving

LOW CARB FETTUCCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE



Low Carb Fettuccine With Chicken and Bell Pepper Cream Sauce image

This is a delicious low carb version of my neices lovely recipe: Fettuccine with Chicken and Bell Pepper Cream Sauce #143168. We serve ours over Miracle Noodles (no carbs), but it can also be served over low carb pasta or regular pasta for guests not counting carbs!

Provided by Likkel

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces boneless skinless chicken breasts
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
1 cup heavy cream (whipping cream)
1 1/2 cups chicken stock
3 tablespoons fresh basil, thinly sliced
1/4 cup parmesan cheese, finely grated

Steps:

  • Cut each chicken breast into several strips, then sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate.
  • Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add heavy cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
  • Cut chicken into thin strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate and then season sauce to taste with salt and pepper.
  • *For those not on a low carb diet, you can serve this over 8 oz. fettuccini. Just cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Serve sauce over pasta.
  • Serve, passing additional Parmesan separately.

Nutrition Facts : Calories 414.5, Fat 30.2, SaturatedFat 17.4, Cholesterol 151.8, Sodium 374.4, Carbohydrate 11, Fiber 1.7, Sugar 4.6, Protein 25

CAJUN CHICKEN PASTA



Cajun Chicken Pasta image

Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!

Provided by Carol Spradling

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 2

Number Of Ingredients 15

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  • Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
  • Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Nutrition Facts : Calories 934.6 calories, Carbohydrate 54 g, Cholesterol 270.8 mg, Fat 61.7 g, Fiber 5 g, Protein 43.7 g, SaturatedFat 37.2 g, Sodium 1189.2 mg, Sugar 6.8 g

PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE



Pasta With Chicken and Roasted Red Pepper Cream Sauce image

This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.

Provided by quikgourmet

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 5

1 (9 ounce) package of refrigerated fettuccine pasta or 1 (9 ounce) package pasta, of your choice
1 (7 1/4 ounce) jar roasted red peppers, drained
1 (10 ounce) container refrigerated alfredo sauce
1 (6 ounce) package ready-to-eat cooked chicken breasts, strips,cut into bite-sized pieces
grated parmesan cheese (optional)

Steps:

  • Cook pasta and drain.
  • Use a food processor or blender to chop red peppers to 1/4 inch in size.
  • In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
  • Do not allow sauce to boil; you're just trying to heat it through.
  • Add pasta to sauce mixture and mix well.
  • (Optional) Serve with parmesan cheese.

Nutrition Facts : Calories 378.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 112.1, Sodium 1001.2, Carbohydrate 51, Fiber 0.8, Protein 27.4

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE



Fettucine with Chicken and Bell Pepper Cream Sauce image

Categories     Milk/Cream     Chicken     Pasta     Sauté     Basil     Bell Pepper     Summer     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 13

12 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese
8 ounces fettuccine
Additional grated Parmesan cheese

Steps:

  • Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
  • Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.

Related Topics