Creamy Garlic Chicken and Pepper Pasta

This recipe for Creamy Garlic Chicken and Pepper Pasta is the ultimate weeknight dinner solution. Combining tender, golden-seared chicken tenders with vibrant bell peppers and thin angel hair pasta, this dish is coated in a rich, luxurious garlic and parmesan cream sauce. It’s elegant enough for guests but quick enough for a busy Tuesday, offering a restaurant-quality meal in under 30 minutes. The sauce balances the richness of heavy cream and parmesan with fresh garlic and a hint of lemon, perfectly complementing the sweet peppers and savory chicken.

Ingredients

For the Chicken:

1 lb (450g) boneless, skinless chicken tenders
1 tablespoon olive oil
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder

For the Pasta and Sauce:

8 oz (225g) angel hair pasta (capellini)
2 tablespoons unsalted butter
1 medium yellow bell pepper, seeded and thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 medium green bell pepper (or 2-3 jalapeños, seeded for less heat), seeded and thinly sliced
4 cloves garlic, minced
1 cup heavy cream
¾ cup freshly grated parmesan cheese (plus more for serving)
1 tablespoon fresh lemon juice
¼ cup reserved pasta water
2 tablespoons chopped fresh parsley, plus more for garnish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente (usually 3–4 minutes). Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
Prepare the Chicken: Pat the chicken tenders dry with paper towels. Season them evenly with salt, pepper, and garlic powder.
Sear the Chicken: In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken tenders in a single layer. Cook for 4–5 minutes per side, or until golden brown and cooked through (reaching an internal temperature of 165°F/74°C). Remove the chicken from the skillet and place it on a plate. Tent loosely with foil to keep warm.
Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced red, yellow, and green peppers (or jalapeños). Sauté for 4–5 minutes, or until the peppers are tender-crisp. Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
Build the Sauce: Pour the heavy cream into the skillet with the peppers and garlic. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Allow it to simmer for 2–3 minutes until it thickens slightly. Stir in the grated parmesan cheese and lemon juice until the cheese is melted and the sauce is smooth.
Combine and Serve: Add the cooked angel hair pasta and chopped parsley directly to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Plate: Divide the pasta and peppers among serving plates. Top each serving with 2–3 seared chicken tenders. Garnish with extra grated parmesan and fresh parsley.

Tips for Success

Don’t Overcook the Chicken: Chicken tenders cook very quickly. Ensure your skillet is hot before adding them and avoid cooking them for longer than 4–5 minutes per side to keep them juicy.
Grating Your Own Cheese: For the smoothest sauce, use a block of parmesan cheese and grate it yourself. Pre-grated cheese often contains additives that prevent clumping but can result in a grainy sauce.
Adjusting Heat: The recipe calls for green bell pepper, but for a spicy kick, substitute jalapeños or even a small amount of red pepper flakes in Step 4.
Pasta Choice: Angel hair works best with this light, creamy sauce, but thin spaghetti or linguine can also be used.

Storage and Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that the pasta will absorb the sauce as it sits.
Reheating: To reheat, place the pasta in a skillet over low heat. Add a splash of water or heavy cream to loosen the sauce, stirring constantly until warmed through. Alternatively, reheat in the microwave in 30-second intervals, stirring in between, with a small amount of added liquid.

Serving Suggestions

This dish is complete on its own, but it pairs beautifully with a simple side salad of arugula and shaved fennel tossed in a lemon-vinaigrette. For a heartier meal, serve with a side of garlic breadsticks or roasted asparagus.

Closing

This Creamy Garlic Chicken and Pepper Pasta is a testament to the fact that a delicious, elegant meal doesn’t need complicated ingredients. The combination of savory chicken, sweet peppers, and a velvety garlic-parmesan sauce makes for a comforting and satisfying dinner that is sure to become a regular favorite. Enjoy!