Best 4 Cheesy Chicken Pepper Pasta Recipes

Indulge in a culinary symphony of cheesy chicken, vibrant bell peppers, and tender pasta, all harmonized in a delectable symphony of flavors. This cheesy chicken pepper pasta recipe presents a delightful medley of textures and tastes that will tantalize your taste buds. The succulent chicken, marinated in a blend of herbs and spices, is perfectly cooked, retaining its tender juiciness. Colorful bell peppers, with their sweet and slightly smoky notes, add a delightful crunch and vibrant color to the dish. The creamy cheese sauce, made with a blend of cheddar and Parmesan, envelops the pasta and chicken in a velvety embrace, creating a rich and satisfying experience. This recipe also includes a vegetarian variation, catering to diverse dietary preferences, and a step-by-step video guide to ensure cooking success.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY CHICKEN PEPPER PASTA

Cheesy Chicken Pepper Pasta image

A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!

Provided by Heidi Waun

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
2 red bell peppers, sliced
2 cups milk
½ cup butter
16 ounces shredded Muenster cheese
1 clove garlic, minced
¼ teaspoon garlic powder
2 tablespoons cornstarch
1 pound linguine pasta

Steps:

In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
Pour sauce over hot pasta; serve.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 48.6 g, Cholesterol 122.8 mg, Fat 35.2 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 19.8 g, Sodium 504.2 mg, Sugar 6.6 g

CHEESY CHICKEN AND PEPPER PASTA BAKE

Cheesy Chicken and Pepper Pasta Bake image

You cook the rotini and broccoli together, and use quick-cooking chicken breasts. That's how this cheesy, red-pepper pasta bake comes together so quickly.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

3 cups rotini pasta, uncooked
2 cups small broccoli florets
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, chopped
1/2 cup chopped red onions
2 cloves garlic, minced
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken, peppers, onions and garlic; cook 8 to 10 min. or until chicken is done, stirring frequently.
Drain pasta mixture; return to saucepan. Add chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers; sprinkle with Parmesan.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

CACIO E PEPE (CHEESE AND PEPPER PASTA)

Cacio e Pepe (Cheese and Pepper Pasta) image

An incredibly simple dish, requiring only five ingredients.

Provided by HugeTaste

Time 40m

Yield 16

Number Of Ingredients 5

Ingredients

2 (16 ounce) packages dried spaghetti
3 ½ cups finely grated Pecorino Romano cheese, or more to taste
6 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons coarsely ground black pepper
salt to taste

Steps:

Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
Serve with additional cheese, if desired.

Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g

CHEESY CHICKEN WITH KALE PASTA

Cheesy Chicken with Kale Pasta image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 cup small pasta, such as farfalline (about 4 ounces)
4 small skinless, boneless chicken breasts (about 6 ounces each)
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 jarred roasted red peppers, halved
1 teaspoon chopped fresh oregano
3 ounces part-skim mozzarella, thinly sliced into 4 pieces
2 cloves garlic, thinly sliced
1 small bunch kale, stems removed, leaves chopped (8 cups)
1 cup low-sodium chicken broth
1 tablespoon grated parmesan cheese

Steps:

Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
Meanwhile, season the chicken with salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-highheat. Add the chicken and cook until golden and cooked through, 4 minutes per side. Transfer to a baking sheet.
Add the red peppers and oregano to the skillet; cook, flipping the peppers, until warmed through, about 2 minutes. Lay a pepper half on each piece of chicken. Top each with a slice of mozzarella.
Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute. Add the kale and cook until slightly wilted, 2 minutes. Add the broth and bring to a boil; cook until the kale is tender, 4 to 5 minutes. Add the pasta and parmesan; season with salt and pepper. Cook, tossing, until warmed through.
Transfer the chicken to the broiler and broil until the cheese melts, about 1 minute. Serve with the kale pasta.

Nutrition Facts : Calories 498 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 112 milligrams, Sodium 712 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 53 grams

Tips:

Use fresh ingredients: Fresh ingredients will give your pasta dish the best flavor. If you can, use organic or locally-sourced ingredients.
Don't overcook the pasta: Pasta should be cooked al dente, or "to the tooth." This means that it should be slightly firm to the bite.
Use a good quality cheese: The cheese is one of the most important ingredients in this dish, so it's important to use a good quality cheese. Look for a cheese that is flavorful and melts well.
Don't skimp on the vegetables: Vegetables add flavor, texture, and nutrients to this dish. Use a variety of vegetables, such as bell peppers, onions, and mushrooms.
Season the dish well: Season the dish with salt, pepper, and other spices to taste. You can also add a bit of red pepper flakes for a little heat.

Conclusion:

Cheesy chicken pepper pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, peppers, and cheese is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy meal, give this cheesy chicken pepper pasta recipe a try.