If you’re looking for a ZESTY winner winner chicken dinner this Pepperoncini Chicken Pasta is IT folks! Juicy bites of chicken breast, roasted red peppers and sliced pepperoncini peppers all in a smooth and creamy sauce make for a quick and easy 30 minute meal you’re just going to love!
Two of my favorite things to add to a dish and/or sandwich are pepperoncini peppers or roasted red peppers. They boost the flavor and give anything that extra spicy zing I’m looking for.
I recently came across a pepperoncini chicken recipe and decided to take it one step further by adding my favorite creamy sauce ingredients as well as some pasta to make it a one stop shop dinner all in one pot.
What You’ll Love about this Recipe
This is a one pot meal. Everything you need, chicken, starch and veggies…all included.
This is also a thirty minute meal, so when things get busy this back to school season this is one meal you can easily pull off.
SO MUCH FLAVOR folks!
Ingredients You’ll Need
- butter
- boneless skinless chicken breasts
- salt and pepper
- paprika
- pasta
- garlic
- all-purpose flour
- low-sodium chicken broth
- heavy cream
- grated Parmesan cheese
- Italian seasoning
- coarse kosher salt
- roasted red peppers
- pepperoncini peppers
Step-By-Step Instructions
The first step is to cut your chicken breasts into roughly 1-inch cubes and season with salt, pepper and paprika.
The second step if to melt your butter in a large deep skillet and cook your chicken pieces in an even layer until cooked through and then remove to a plate.
I decided to use some fusilli corti bucati pasta because I had it on hand, but any medium-sized pasta will do. You could use penne, medium shells or farfalle instead.
The sauce is so smooth and creamy and the spiciness of the pepperoncini peppers make this dish a party for your taste buds. It’s an easy 30 minute comfort food dish that requires minimal prep, especially if you go for already sliced pepperoncini and roasted red peppers. And only about 20 minutes of cook time! Can you say winner winner??
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Pepperoncini Chicken Pasta
You can use whole pepperoncini peppers that you can slice thinly yourself or you can buy already sliced pepperoncini peppers for this recipe.
Same with the roasted red peppers. Either buy a jar of whole roasted red peppers and slice yourself or try to find already sliced.
I used boneless skinless chicken breasts for this recipe that I cut into roughly 1-inch cubes. My package of chicken was just under 2 pounds.
More Delicious One Pot Recipes to Enjoy
Pepperoncini Chicken Pasta
Print Recipe Pin RecipeIngredients
- 1 tsp. salt
- 1 1/2 tsp. pepper, divided
- 1/2 tsp. paprika
- 1 3/4-2 lbs. boneless skinless chicken breasts, cute into roughly 1-inch pieces
- 8 oz. medium pasta
- 6 Tbsp. butter, divided
- 4 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 tsp. Italian seasoning
- 1 tsp. coarse kosher salt
- 1/2 cup sliced pepperoncini peppers
- 1/2 cup roasted red peppers, roughly chopped
Instructions
- Cut chicken breasts into roughly 1-inch cubes and add to a medium bowl. Season with salt, pepper and paprika and toss until well coated. Set aside.
- In a large, deep skillet melt 2 tablespoons of the butter over medium-high heat. Add the chicken in batches in an even layer and cook until chicken is cooked through, about 6 minutes and then remove to a plate.
- Cook the pasta in a pot of salted water al dente according to package directions. While the pasta is cooking, melt the remaining butter in the skillet over medium heat. Add the garlic and sauté for 1-2 minutes before whisking in the flour and cook for an additional minute.
- Whisk in the chicken broth until smooth. Add the heavy cream whisking until the sauce begins to thicken, about 4-5 minutes. Add the Parmesan cheese, Italian seasoning, salt and pepper and whisk until well combined. Add in both peppers and stir until well combined. Add your cooked pasta and chicken and continue to cook until heated through, about 5 minutes. Serve with additional Parmesan cheese, if desired.
Really good recipe! I’m not the biggest fan of pasta with cream sauce, but the addition of the pepperoncini took this beyond just a typical white sauce & made a dish that sometimes tastes a little bland to me taste zippy & fresh. This was still a great comfort meal for these cold winter days, but with a little brightness from the peppers!
So happy you enjoyed the recipe!