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–+ servings

Red Bell Pepper Pasta with Chicken

This Red Bell Pepper Pasta with Chicken is an easy recipe that is creamy, delicious and always a crowd pleaser!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 429 kcal

Ingredients
  

  • 1/2 lb. fettuccini or other long noodle
  • 1 8 oz approx chicken breast
  • 2 red bell peppers seeded and diced
  • 4 cloves garlic minced or pressed
  • 1/4 cup heavy cream optional
  • 2 oz fresh lemon juice approx juice from 1 small lemon
  • 2 tablespoon olive oil or other preferred cooking oil
  • 1 teaspoon dried basil can bun Italian herb blend
  • 1 teaspoon kosher salt reduce by half is using table salt
  • 1/2 teaspoon black pepper
  • 1 cup reserved pasta water
  • 1 teaspoon red pepper flakes optional

Instructions
 

  • Begin by cooking the chicken breast. You can grill it or cook it in the oven or slow cooker. I diced up a grilled chicken breast into very small pieces. You can also shred it or serve a portion on top of the pasta. Your choice!
  • Cook the fettuccini according to package directions. Reserve one cup pasta water.
  • Dice red pepper and place into a skillet with olive oil over medium heat. Cook until slightly softened, stirring occasionally, about 3-4 minutes. Add garlic, basil, salt and pepper and stir all together until fragrant, about 30-60 seconds more. Transfer to a blender and add pasta water. Blend until smooth and creamy.
  • Strain fettuccini and place into same skillet you cooked the bell pepper in over low heat. Pour sauce over. Stir together until sauce has thicken about 3-5 minutes. Add diced chicken, lemon juice and heavy cream is using. Stir all together and bring to a simmer. Reduce sauce down until desired thickness is reached. Usually about 2-3 minutes more.
  • Serve hot topped with red pepper flakes if you want some spice and salt and pepper to taste!

Notes

This recipe is wonderful as a vegan dish. Simply don't use chicken or cream. I'm personally trying to eat more protein so I am adding chicken to many of recipes lately. The cream adds texture and layers to the sauce the bring out some of the flavors. If making vegan, substitute additional pasta water or favorite non-diary cream or yogurt.

Nutrition

Calories: 429kcalCarbohydrates: 47gProtein: 23gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 105mgSodium: 683mgPotassium: 561mgFiber: 4gSugar: 4gVitamin A: 2288IUVitamin C: 83mgCalcium: 52mgIron: 2mg
Keyword chicken, Pasta, red bell pepper
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