Chicken and Peppers Pasta

This chicken and peppers pasta dish makes a super easy skillet dinner with tender chicken, sweet peppers, onions, and a light tomato sauce tossed with rotini.

Why this recipe works

When I originally made this chicken and peppers pasta dish back in 2014, I was inspired by something I made fairly often for my family, Sausage and Peppers. I have always loved that flavor combo, but wanted to recreate that comfort food with lean white meat instead.

Most chicken and pepper pastas you find are creamy and rich. This one is quite the opposite. It is bright, savory, and tomato based, so the sweet peppers, onions, and herbs get to be the stars instead of a heavy sauce. That also makes it a lighter weeknight option when you want pasta without the cream.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – I use boneless, skinless chicken breast, trimmed and cut into bite-size cubes so it browns quickly and stays tender. Give it a good sear in a large skillet and set it aside so it does not overcook while the peppers soften.

SWEET PEPPERS – We chose red, yellow, and orange bell peppers because they are sweeter than green and make the dish colorful. Green bell peppers can be used in place of any or all of the colored peppers. You can also use those colorful bags of mini sweet peppers, which is what I did originally when I made this in 2014.

ONION – You’ll need one medium yellow or white onion, cut into slivers. The onion softens as it cooks and rounds out the sweetness of the peppers.

WINE – I used to use dry vermouth in this recipe, but changed it to dry white wine because I usually have it for cooking. Vermouth works wonderfully too if you have it on hand! If you prefer no alcohol, you can replace the wine with additional chicken broth.

FIRE ROASTED DICED TOMATOES – I use these instead of regular diced tomatoes in just about every recipe that includes canned tomatoes. A little smoky depth added to the skillet makes it even more flavorful. You can, of course, substitute with regular if that’s your preference.

HERBS – Fennel seed, dried rosemary, dried basil, and a pinch of red pepper flakes are what give this dish its sausage-and-peppers character without any sausage.

PASTA – I reach for rotini because the spirals hang on to the sauce. Penne or fusilli are easy swaps if that’s what ya got. A gluten-free short pasta would work just as well.

PARMESAN – Tossing the drained pasta with a little grated Parmesan before it goes into the skillet actually helps the sauce cling. And, of course, have extra on hand for garnish!

How to Make Chicken and Peppers Pasta

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Trim any excess fat from chicken breasts and cut into cubes. Set aside.
2. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat until shimmering.
3. Add the cubed chicken and brown it until no longer pink, about 8-10 minutes. Remove chicken from the skillet and set aside. Do not rinse or wash the skillet.
4. Add remaining 1 tablespoon of olive oil to the skillet and sauté the peppers and onions for several minutes, until tender. Add the garlic and sauté 30 seconds more.
5. Add the chicken back to the skillet and stir to combine.
6. Add tomatoes and sprinkle in the dried herbs and red pepper flakes. Toss to coat then add in the white wine and chicken broth.
7. Put a pot of water on to boil for the pasta.
8. Give everything in the skillet a stir and bring it to a boil. Reduce heat and simmer, 15 minutes. Stir every once in a while to mingle the flavors. You will simmer this until your pasta is cooked in the boiling water.
9. Drain the pasta and put it into a bowl. Sprinkle the drained pasta with the Parmesan cheese and toss to coat. This will help the sauce grab the pasta and it adds flavor.
10. Add the pasta to the skillet and stir and toss everything together.
11. Serve with additional Parmesan cheese on the side.

Frequently Asked Questions & Expert Tips

Storage and Freezing Information

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth to loosen the sauce if needed.

This dish is best fresh or even reheated instead of frozen. Cooked pasta tends to soften after freezing. However, I would imagine the sauce mixture would be just fine frozen if you want to give it a shot! Toss in fresh pasta after reheating the sauce.

Serving Suggestions

Chicken and peppers pasta doesn’t really need a side, but crusty bread or homemade Italian bread is always a welcome addition. If you want something lighter, a crisp dinner salad would also be great. Garnish with additional grated parmesan cheese and enjoy!

More Chicken Dinner Recipes

• Garlic Chicken
• Chicken and Shrimp Carbonara
• Chicken Pot Pie Pasta
• Spiced Chicken and Mezzi Rigatoni
• Sausage, Penne and Peas

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