Pepperoncini Chicken Pasta Recipe

I absolutely love this Pepperoncini Chicken Pasta Recipe because it combines creamy, tangy, and savory flavors all in one dish. The pepperoncini peppers lend just the right bit of zing and brightness that makes every bite exciting without overpowering the chicken and pasta. This recipe has become one of my go-tos for a quick but impressive weeknight meal that the whole family goes crazy for.

When I first tried this, I was surprised by how easy it is to pull together with simple ingredients, yet it tastes like you spent hours on it. Whether you’re craving comfort food with a twist or looking for something different to serve for guests, this Pepperoncini Chicken Pasta Recipe really hits the spot with vibrant flavors and a luscious sauce that feels special without fuss.

this …

Ingredients You’ll Need

The ingredients for this Pepperoncini Chicken Pasta Recipe work so well together to create layers of flavor without any complicated prep. These are all easy-to-find ingredients, and a couple of them like pepperoncini peppers really make the dish stand out.

• Chicken breasts: I recommend using boneless skinless chicken breasts for quick cooking and tender pieces.
• Medium pasta: Penne or rigatoni work great to hold all that delicious sauce.
• Butter: Divided to build depth—some for cooking chicken, some for the sauce.
• Garlic: Fresh minced garlic adds that bright savory aroma essential to this dish.
• All-purpose flour: It helps thicken the sauce beautifully without clumping.
• Chicken broth: Use low-sodium to control the salt level and enhance flavor.
• Heavy cream: For that rich, silky sauce that coats the pasta perfectly.
• Parmesan cheese: Freshly grated gives a lovely nutty finish.
• Italian seasoning: Adds herbal warmth and a bit of earthiness.
• Kosher salt and pepper: Essential for seasoning and balancing flavors.
• Pepperoncini peppers: The star ingredient that adds tangy, mild heat and vibrant color.
• Roasted red peppers: Add sweetness and texture contrast to the dish.
• Paprika: Gives a subtle smoky flavor to the chicken.

Variations

I love making this Pepperoncini Chicken Pasta Recipe my own by tweaking a few things based on what I have on hand or my mood. Feel free to personalize it—it’s pretty forgiving and perfect for experimenting.

• Add veggies: I often throw in fresh spinach or broccoli florets for a dose of green and some extra texture.
• Swap the chicken: Using thinly sliced turkey or even sausages can change up the flavor in a fun way.
• Make it spicy: If you like heat, add red pepper flakes along with the pepperoncini for an extra kick.
• Dairy-free option: Use coconut milk or a cashew cream substitute to keep it creamy without the dairy.

How to Make Pepperoncini Chicken Pasta Recipe

Step 1: Season and Cook the Chicken

Start by cutting your chicken breasts into roughly 1-inch pieces—bite-sized pieces cook faster and soak up the seasoning better. Toss the chicken in salt, pepper, and paprika until well coated. I like to use paprika here because it adds a subtle warmth that complements the tanginess from the peppers. Heat 2 tablespoons of butter in a large deep skillet over medium-high heat, then add the chicken in a single layer, cooking it in batches if needed to avoid overcrowding. You want the chicken to get a little golden on the edges and cook through, about 6 minutes total. Once cooked, remove the chicken to a plate to rest.

Step 2: Cook the Pasta

While the chicken is cooking, boil a large pot of salted water and cook your pasta until al dente. This is important because the pasta will continue to absorb sauce and soften a bit when mixed in later. I like medium pasta shapes like penne because they catch the sauce and bits of peppers nicely.

Step 3: Make the Creamy Sauce

After removing the chicken, melt the remaining 4 tablespoons of butter in the same skillet over medium heat. Add the minced garlic and sauté for about 1 to 2 minutes until fragrant but not browned. Sprinkle the flour in and whisk continuously for another minute—this step cooks the flour and prevents a raw taste. Slowly whisk in the chicken broth until the sauce is smooth, then add the heavy cream. Keep whisking gently as the sauce thickens, about 4 to 5 minutes.

Step 4: Finish with Cheese, Seasoning, and Peppers

Stir in the grated Parmesan cheese, Italian seasoning, salt, and pepper until everything melds together smoothly. Now for the best part—add the sliced pepperoncini peppers and roughly chopped roasted red peppers. These add sweet and tangy notes that perfectly balance the creamy sauce. Stir well to combine and let it simmer for a minute.

Step 5: Combine Pasta, Chicken, and Sauce

Add the cooked pasta and chicken into the skillet with the sauce. Stir gently to coat everything evenly. Let it cook together for about 5 minutes on low heat so the flavors get to know each other and the pasta soaks up some of the sauce. Serve hot with extra Parmesan on top if you like.

How to Serve Pepperoncini Chicken Pasta Recipe

Garnishes

I love topping this pasta with a little extra freshly grated Parmesan and a sprinkle of chopped fresh parsley or basil for color and freshness. Sometimes I add a few more sliced pepperoncini on top for a little extra tang and crunch. It really elevates the look and taste.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in a simple vinaigrette, or crusty garlic bread to soak up every bit of that creamy sauce. When I want to keep things light, I go for roasted or steamed green beans or asparagus.

Creative Ways to Present

For special occasions, I like serving the Pepperoncini Chicken Pasta Recipe in individual shallow bowls, garnished with edible flowers or microgreens for a fancy touch. You can also turn it into a pasta bake by topping with mozzarella and baking briefly until bubbly and golden—my friends always love that twist!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find it keeps well for up to 3 days. The sauce thickens up in the fridge, so give it a quick stir with a splash of broth or cream when reheating to bring it back to creamy perfection.

Freezing

While I don’t typically freeze this pasta because cream-based sauces can separate, it’s possible if you freeze it promptly in a sealed container. When thawing, defrost overnight in the fridge and reheat gently on the stove with a little liquid to help it come back together.

Reheating

The best way I found to reheat Pepperoncini Chicken Pasta is on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. Microwaving works too, but adding liquid and stirring halfway through prevents dryness and curdling.

FAQs

Final Thoughts

This Pepperoncini Chicken Pasta Recipe has quickly become one of my favorite dishes to whip up when I want something comforting but interesting. The blend of creamy sauce with that bright pop from the peppers always surprises and delights anyone I serve it to. I hope you give it a try and make it your own—you’ll love how easy it is to impress yourself (and your dinner guests) with this flavorful, satisfying meal.

Print