Best Pasta With Chicken And Peppers Recipes

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

Ingredients

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

RIGATONI WITH CHICKEN AND BELL PEPPERS

Rigatoni with Chicken and Bell Peppers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, chopped
1 onion, sliced
2 bell peppers (1 green, 1 orange), sliced
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
4 cups shredded rotisserie chicken (skin removed)
1/2 cup chopped fresh basil, plus more for topping
2 jarred hot cherry peppers, stemmed and chopped

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

Nutrition Facts : Calories 570, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 690 milligrams, Carbohydrate 77 grams, Fiber 6 grams, Protein 30 grams

EASY LEMON PASTA WITH CHICKEN

Easy Lemon Pasta with Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 35m

Yield 3 to 5 servings

Number Of Ingredients 9

Ingredients

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Steps:

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.