Chicken With Peppers And Spaghetti
A flavorful chicken and pepper pasta dish with melted mozzarella and creamy half and half, perfect for a quick, comforting meal for family or friends.
Ingredients
- 1/2 cup butter ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium red pepper, chopped ⓘ
- 1 medium green pepper, chopped ⓘ
- 1 garlic clove, chopped ⓘ
- 1 1/2 chicken breasts, skinless and boneless ⓘ
- 1 teaspoon oregano ⓘ
- 1/2 teaspoon salt ⓘ
- pepper to taste ⓘ
- 1/2 pound thin spaghetti ⓘ
- 3/4 cup half and half ⓘ
- 1 cup shredded Mozzarella cheese ⓘ
Instructions
- Melt butter in a large skillet over medium heat; stir in chopped onion, red pepper, green pepper, and garlic.
- Cook until peppers are crisp-tender, about 5 minutes.
- Remove vegetables with a slotted spoon and set aside.
- Add chicken breasts, oregano, salt, and pepper to the skillet.
- Cook until chicken is slightly browned and tender, about 7 to 9 minutes.
- Meanwhile, cook spaghetti according to package directions; drain and set aside.
- Return cooked vegetables to the skillet with the chicken.
- Add half and half, shredded mozzarella, and Parmesan cheese; reduce heat.
- Cook until cheese is melted and sauce has thickened slightly, about 3-5 minutes.
- Toss the cooked spaghetti with the chicken and vegetable mixture until well coated.
- Serve immediately.
Tips & Substitutions
For added flavor, you can substitute the half and half with heavy cream for a richer sauce. If you're short on time, pre-cooked chicken can be used instead of raw chicken breasts. Adjust the seasoning according to your taste; you can add a pinch of red pepper flakes for some heat. This dish pairs beautifully with Italian recipes like Chicken Neopolitan.
Serving Suggestions
This dish is best served immediately, but you can enhance it by garnishing with fresh basil or parsley for a pop of color. It pairs wonderfully with a light salad or garlic bread on the side. For a heartier meal, consider serving it alongside a classic Italian dish like Rigatoni Al Forno.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary. Alternatively, you can microwave in short intervals, stirring frequently, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Peppers And Spaghetti contains roughly 835 calories, with 19g protein, 48g carbohydrates, and 66g fat. It is an excellent source of vitamin C (117% of the Daily Value), iron (70% of the Daily Value), and dietary fiber (57% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1960mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of pasta for this recipe?
Yes, you can use other pasta shapes like penne or fettuccine if you prefer. Just adjust the cooking time according to the pasta type. Each pasta will bring a different texture, but the dish will still be delicious.
Is it possible to make this dish vegetarian?
Absolutely! You can substitute the chicken with sautéed mushrooms or a mix of your favorite vegetables. For protein, add chickpeas or a plant-based protein to maintain the dish's heartiness while keeping it vegetarian.
How spicy is this dish and can I adjust the heat level?
The dish is not inherently spicy, but you can easily adjust the heat level by adding red pepper flakes or using a spicy pepper in place of the green or red bell peppers. Start with a small amount and increase it according to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).