Description
Pepperoncini Chicken Pasta is a creamy, flavorful dish featuring tender chicken, al dente pasta, and a tangy pepperoncini pepper sauce. This one-pan skillet meal combines sautéed chicken with a rich cream sauce enhanced by roasted red peppers and Parmesan cheese, making it a perfect hearty dinner option that is quick to prepare and deliciously satisfying.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 3/4-2 lbs. boneless skinless chicken breasts, cut into roughly 1-inch pieces
- 1 tsp. coarse kosher salt
- 1 1/2 tsp. black pepper, divided
- 1/2 tsp. paprika
Pasta
- 8 oz. medium pasta
Sauce
- 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, plus extra for serving
- 1 tsp. Italian seasoning
- 1/2 cup sliced pepperoncini peppers
- 1/2 cup roasted red peppers, roughly chopped
Instructions
- Season the Chicken: Cut chicken breasts into roughly 1-inch cubes and place in a medium bowl. Season evenly with 1 tsp. kosher salt, 1 ½ tsp. black pepper (divided), and ½ tsp. paprika. Toss to coat all pieces well and set aside.
- Cook the Chicken: Heat 2 tablespoons of butter in a large, deep skillet over medium-high heat. Add the chicken pieces in batches in an even layer to avoid overcrowding. Cook until golden and cooked through, about 6 minutes, turning as needed. Remove cooked chicken to a plate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
- Prepare the Sauce Base: In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Whisk in the flour and cook for an additional minute to form a roux.
- Add Liquids and Thicken Sauce: Slowly whisk in the chicken broth until smooth. Then add the heavy cream, whisking continuously until the sauce begins to thicken, about 4-5 minutes.
- Incorporate Cheese and Seasonings: Stir in grated Parmesan cheese, Italian seasoning, remaining ½ tsp. black pepper, and additional salt if needed. Whisk until fully combined and smooth.
- Add Peppers and Combine: Stir in sliced pepperoncini peppers and chopped roasted red peppers. Mix well to combine flavors.
- Finish the Dish: Return cooked chicken and drained pasta to the skillet with the sauce. Stir gently and cook for about 5 minutes until everything is heated through and the sauce clings to the pasta and chicken.
- Serve: Serve hot with additional grated Parmesan cheese on top if desired.
Notes
- Cooking chicken in batches ensures even cooking and browning.
- Adjust salt according to your taste, as pepperoncini peppers can add some saltiness.
- You can substitute heavy cream with half-and-half for a lighter sauce but expect a thinner consistency.
- Roasted red peppers can be found jarred or in the deli section to make prep easier.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
