My husband loves pasta dishes, especially those that are colorful and vibrant, but in this chicken and bell pepper pasta recipe, what he enjoys the most is the sweet crunch of the bell peppers paired with the tender, juicy chicken. The creamy sauce adds a little indulgence, and the pasta perfectly soaks up all the flavors, making every bite comforting and satisfying.

It’s the kind of dish that tastes like it came from a restaurant, but you can make it in your own kitchen in under an hour. The combination of chicken and bell peppers gives it a balance of protein and vegetables, while the simple seasonings highlight natural flavors. Creamy or light, this recipe is flexible depending on your mood and what you have in your pantry.

I have always loved weeknight meals that are quick and fuss-free. I use simple ingredients like fresh bell peppers, chicken breast, and pantry staples for the sauce. Always, I make sure to cook the pasta just right, and sauté the vegetables until they’re tender but still crisp, so the dish has both flavor and texture.

You can serve this pasta straight from the skillet, some fresh Parmesan on top, also with a side of garlic bread or a fresh green salad to complete the meal. It’s also perfect alongside a glass of chilled white wine or sparkling water for a simple, wholesome dinner.

Its Perfect For:

• Busy weeknight dinners when you need something quick
• Casual family lunches that everyone enjoys
• Meal prepping for lunches during the week
• A cozy weekend dinner at home with your loved ones
• Dinner parties when you want a colorful, easy-to-serve pasta

Ingredients

• 12 oz pasta (penne, fusilli, or rigatoni work best)
• 2 tablespoons olive oil
• 1 lb chicken breast, sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon Italian seasoning
• 1/2 cup chicken broth
• 1/2 cup heavy cream (optional, for a creamy version)
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil for garnish

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Large skillet or frying pan for sautéing
• Cutting board and knife for chopping vegetables and chicken
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Colander for draining pasta
• Grater for Parmesan cheese

How to Make Chicken and Bell Pepper Pasta?

Step 1

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside, reserving about 1/4 cup of the pasta water in case you need it later to loosen the sauce.

Step 2

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken breast in a single layer. Season with paprika, black pepper, and salt. Cook for 5–6 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.

Step 3

Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the sliced bell peppers and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the peppers are tender but still slightly crisp.

Step 4

Make the sauce: Pour the chicken broth into the skillet with the vegetables, scraping up any browned bits from the bottom for extra flavor. Let it simmer for 2–3 minutes. If making a creamy version, stir in the heavy cream and allow it to gently simmer until slightly thickened.

Step 5

Combine everything: Return the cooked chicken to the skillet and mix well with the vegetables and sauce. Add the cooked pasta and toss everything together until evenly coated. If the pasta looks dry, add a little reserved pasta water to loosen the sauce.

Step 6

Finish and serve: Remove from heat and sprinkle with grated Parmesan cheese. Toss gently until the cheese melts into the pasta. Garnish with fresh parsley or basil and serve warm.

Tips for Making the Best Chicken and Bell Pepper Pasta

• Always slice the chicken into thin strips so it cooks evenly and quickly. Thick pieces can dry out.
• Choose a mix of bell peppers for both color and flavor balance. Red, yellow, and green are perfect.
• Don’t overcook the pasta; al dente pasta absorbs the sauce better.
• Add garlic near the end of sautéing onions to prevent burning and maintain its aroma.
• Simmer the sauce gently to allow flavors to meld without reducing too much.
• Reserve a little pasta water to loosen the sauce if it becomes too thick.
• Garnish with fresh herbs and Parmesan at the very end for extra flavor and visual appeal.

Optional Ingredients

• 1/4 cup sun-dried tomatoes for a tangy punch
• 1/2 teaspoon chili flakes for a little heat
• 1/4 cup white wine to deglaze the pan
• A handful of spinach for extra greens
• 1/2 cup cream cheese to make it extra creamy
• Toasted pine nuts for added crunch

How to Serve Chicken and Bell Pepper Pasta?

I love serving this pasta straight from the skillet, so it’s warm and fresh. I usually sprinkle a generous amount of freshly grated Parmesan cheese on top and finish with a handful of chopped parsley or basil. The colors of the peppers, chicken, and sauce look beautiful on the plate, and the aroma makes everyone excited to eat.

I also enjoy pairing this pasta with garlic bread or toasted baguette slices. The bread soaks up the flavorful sauce and adds a satisfying crunch that contrasts nicely with the tender pasta and chicken. Sometimes I serve it with a simple green salad dressed with olive oil and lemon juice, which brings a refreshing balance to the richness of the pasta.

For casual meals or meal prep, I like to divide the pasta into individual containers. I usually drizzle a little extra olive oil over the pasta before sealing the container, which keeps it moist and flavorful when reheated. Adding a few fresh herbs right before serving brightens up the dish and makes it feel special, even on busy weekdays.

Is Chicken and Bell Pepper Pasta Healthy?

Chicken and Bell Pepper Pasta is healthy because it combines lean protein with fresh vegetables, giving you a balanced, nutrient-rich meal. The pasta provides energy, the chicken gives protein for muscle maintenance, and the bell peppers add vitamins and antioxidants.

It can also be made lighter by using whole wheat pasta, skipping heavy cream, or using a small amount of olive oil. You still get all the flavors, textures, and satisfaction without compromising on nutrition.

Variations and Substitutions

• Creamy Version: Add heavy cream or cream cheese for a rich, indulgent flavor. Perfect for a cozy dinner night.
• Tomato-Based Version: Use crushed tomatoes or tomato sauce instead of cream for a lighter, tangy sauce.
• Vegetarian Version: Skip chicken and add mushrooms, zucchini, or eggplant for a filling vegetable pasta.
• Spicy Version: Add chili flakes or a dash of hot sauce to give the dish a spicy kick.
• Pasta Swap: Try penne, fusilli, or whole wheat pasta to change the texture and nutritional profile.
• Cheese Upgrade: Use mozzarella or provolone along with Parmesan for extra cheesiness.
• Herb Focused: Add fresh thyme, rosemary, or oregano to bring herbal notes to the pasta.
• Protein Swap: Replace chicken with shrimp or tofu for a different protein option while keeping flavors vibrant.

How to Store and Reheat

This pasta can be stored in an airtight container in the refrigerator for up to 3–4 days. Make sure it cools completely before sealing the container. For longer storage, you can freeze it for up to 2 months, although fresh vegetables may become softer upon reheating.

To reheat, place the pasta in a skillet over low to medium heat. Add a splash of water, chicken broth, or olive oil to prevent it from drying out. Stir occasionally until warmed through, making sure the chicken remains tender and the sauce is creamy and glossy again.

Frequently Asked Questions About Chicken and Bell Pepper Pasta

Can I use frozen bell peppers?
Yes, frozen peppers work fine if fresh ones aren’t available. Cook them a little longer so they soften properly, but note that the color and crunch won’t be as vibrant as fresh peppers.

Can I make this gluten-free?
Absolutely! Swap the regular pasta for gluten-free pasta. Cooking times may vary slightly depending on the type, so check for al dente texture.

How do I prevent the chicken from drying out?
Slice the chicken into thin strips so it cooks quickly and evenly. Cook over medium heat, and toss it gently in the sauce to retain moisture and tenderness.

Can I add more vegetables?
Definitely! Vegetables like spinach, mushrooms, zucchini, or carrots are excellent additions. Add them at the right time in sautéing so they remain tender but not mushy.

Chicken and Bell Pepper Pasta Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

This Chicken and Bell Pepper Pasta recipe is simple, colorful, and versatile. Whether for a family dinner, a weeknight meal, or a cozy weekend lunch, it’s full of flavor, balanced, and satisfying. Serve it with Parmesan, fresh herbs, and a side of bread or salad to complete the experience.

Ingredients

• 12 oz pasta (penne, fusilli, or rigatoni work best)

• 2 tablespoons olive oil

• 1 lb chicken breast, sliced into thin strips

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 small onion, thinly sliced

• 3 cloves garlic, minced

• 1 teaspoon paprika

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon Italian seasoning

• 1/2 cup chicken broth

• 1/2 cup heavy cream (optional, for a creamy version)

• 1/4 cup grated Parmesan cheese

• Fresh parsley or basil for garnish

Directions

• Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside, reserving about 1/4 cup of the pasta water in case you need it later to loosen the sauce.
• Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken breast in a single layer. Season with paprika, black pepper, and salt. Cook for 5–6 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
• Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the sliced bell peppers and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the peppers are tender but still slightly crisp.
• Make the sauce: Pour the chicken broth into the skillet with the vegetables, scraping up any browned bits from the bottom for extra flavor. Let it simmer for 2–3 minutes. If making a creamy version, stir in the heavy cream and allow it to gently simmer until slightly thickened.
• Combine everything: Return the cooked chicken to the skillet and mix well with the vegetables and sauce. Add the cooked pasta and toss everything together until evenly coated. If the pasta looks dry, add a little reserved pasta water to loosen the sauce.
• Finish and serve: Remove from heat and sprinkle with grated Parmesan cheese. Toss gently until the cheese melts into the pasta. Garnish with fresh parsley or basil and serve warm.