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Spicy Roasted Pepper Chicken Pasta Recipe

Fresh, cheesy, and colorful, Chicken Pepper Pasta is a quick stovetop dinner ideal for busy weeknights. Using rotisserie chicken makes this a speedy meal, while tarragon adds a subtle, complementary flavor that pairs beautifully with chicken.

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Strips of onion and red and yellow bell peppers with diced chicken on a bed of angel hair pasta on a white plate with a yellow rim. The plate is on a wooden cutton board on a white marble counter. There is an orange napkin beside the plate. At the top of the photo is part of a skillet with angel hair pasta, strips of red and yellow bell peppers, and diced chicken.

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What you need to make Chicken Pepper Pasta

Ingredients: cooked chicken, onion, red bell pepper, yellow bell pepper, half and half, butter, garlic, shredded Parmesan cheese. shredded mozzarella cheese, cooked angel hair pasta, and small bowl with tarragon, pepper, and salt.
  • Cooked chicken. Leftover rotisserie chicken works perfectly.
  • Onion. Yellow onion is recommended for a mild, sweet flavor.
  • Colored bell peppers. Red and yellow (or orange) add color and sweetness.
  • Angel hair pasta. Spaghetti or small shapes like bowties can be used instead.
  • Garlic. Fresh minced garlic for best flavor.
  • Half and half. Creates a creamy sauce without being too heavy.
  • Mozzarella cheese. Melts into a smooth, cheesy sauce.
  • Parmesan cheese. Adds savory depth and saltiness.
  • Butter. Use butter or a neutral vegetable oil; avoid spreads with high water content.
  • Tarragon, salt, pepper. Tarragon enhances the chicken; salt and pepper to taste.

How to make Chicken Pepper Pasta

Prepare the pasta according to package directions and drain.

Composite image: 1- sautéing strips of onion and red and yellow bell peppers; 2- peppers and onion after adding cooked chicken and seasonings; 3- adding half and half; 4- adding shredded white cheese.

While the pasta cooks, melt butter in a large skillet. Add the onion, bell peppers, and garlic, and sauté over medium-high heat until the vegetables are tender-crisp.

Add the cooked, chopped chicken, dried tarragon, salt, and pepper. Stir gently and cook just until the chicken is heated through.

Stir in the mozzarella, half and half, and Parmesan. Reduce the heat to low and cook until the cheeses melt and form a creamy sauce.

A wooden spoon stirring sliced onions and red and yellow bell peppers and diced chicken, tarragon, half and half, and shredded mozzarella cheese in a skillet. Cooked angel hair pasta is on top of the vegtables and cheese and a pair of red tongs is holding some of the pasta above the skillet.

Add the cooked pasta to the skillet, toss gently to coat with the sauce, and serve immediately.

Pasta with chicken, sliced onion, and strips of red and yellow bell peppers cooked in a white sauce in a skillet.

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Composit image showing preparation stages of chicken pepper pasta and the finished recipe in the pan with text Chicken Pepper Pasta (easy weeknight meal) - try it with rotisserie chicken.

Try this with rotisserie chicken for a fast, satisfying dinner. For more ideas using rotisserie chicken, explore other recipes on the site.

Recipe

Pasta with chicken, sliced onion, and strips of red and yellow bell peppers cooked in a white sauce in a skillet.

Chicken Pepper Pasta

Fresh, cheesy, and colorful, this quick stovetop pasta comes together in about 35 minutes and works well with leftover rotisserie chicken.
AuthorMary Ann

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course Main Dish
Cuisine American

Servings 4 servings
Calories 647

Ingredients

  

  • 4 tablespoons butter
  • 1 medium onion
  • 1 medium red bell pepper
  • 1 medium orange or yellow bell pepper
  • 1 teaspoon minced garlic
  • 1½ cup cooked, chopped chicken
  • 1 teaspoon dried tarragon leaves
  • ¾ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 8 ounces dry angel hair pasta or spaghetti
  • 1 cup shredded Mozzarella Cheese
  • ½ cup shredded Parmesan cheese
  • 1 cup half and half

Instructions

  • Cook 8 ounces dry angel hair pasta or spaghetti according to package directions; drain.
  • Slice 1 medium onion into thin wedges.
  • Cut 1 medium red bell pepper and 1 medium orange or yellow bell pepper into strips.
  • Melt 4 tablespoons butter in a large skillet. Add the onion, bell peppers, and 1 teaspoon minced garlic; sauté over medium-high heat until vegetables are tender-crisp.
  • Stir in 1½ cups cooked, chopped chicken, 1 teaspoon dried tarragon, ¾ teaspoon salt, and ¼ teaspoon coarsely ground black pepper. Cook, stirring gently, until the chicken is heated through.
  • Add 1 cup shredded mozzarella, 1 cup half and half, and ½ cup shredded Parmesan. Reduce heat and simmer gently until the cheeses melt into a creamy sauce.
  • Warm the drained pasta briefly under hot running water, add to the pan, toss to coat, and serve immediately.

Nutrition per serving

Calories: 647 calCarbohydrates: 53 gProtein: 34 gFat: 33 gSodium: 989 mgFiber: 4 gSugar: 6 gNet Carbohydrates: 49 g