Loaded Creamy Garlic Chicken Penne Pasta with Peppers
This delicious pasta dish combines tender, seasoned chicken with colorful bell peppers tossed in a silky, creamy garlic sauce over perfectly cooked penne. It’s hearty, comforting, and balanced with just the right touch of herbs and freshness — a perfect weeknight or dinner-party meal.
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients
For the Chicken
1 ½ lbs (700g) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp dried oregano
Salt and pepper, to taste
For the Pasta
12 oz (340g) penne pasta
Salt, for boiling water
For the Creamy Garlic Sauce
2 tbsp butter
1 tbsp olive oil
5 garlic cloves, minced
1 small onion, finely chopped
1 ½ cups heavy cream
½ cup chicken broth (or pasta water)
½ cup grated Parmesan cheese
1 tsp dried Italian herbs (or mix of oregano, basil, thyme)
Salt and pepper, to taste
For the Vegetables
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cups baby spinach
Optional Garnishes
Extra Parmesan cheese
Fresh parsley or basil, chopped
Chili flakes
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add penne pasta and cook according to package directions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Cook the Chicken
Season chicken with garlic powder, paprika, oregano, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 5–6 minutes per side (depending on thickness) until golden brown and cooked through (internal temp 165°F / 74°C).
Remove chicken, let rest, then slice into strips.
Step 3: Saute the Vegetables
In the same skillet, add a drizzle of olive oil if needed.
Add onions and saute 2 minutes until soft.
Add bell peppers and cook 4–5 minutes until tender-crisp.
Stir in garlic and cook 30 seconds until fragrant.
Step 4: Make the Creamy Garlic Sauce
Lower heat to medium. Add butter and let it melt into the pan.
Pour in heavy cream and chicken broth; stir to combine.
Add Parmesan cheese and Italian herbs. Stir until cheese melts and sauce thickens slightly (3–4 minutes).
Season with salt and pepper to taste.
If sauce is too thick, add a splash of pasta water to loosen.
Step 5: Combine Everything
Add cooked pasta and sliced chicken into the sauce.
Toss to coat evenly.
Add spinach (if using) and let it wilt slightly.
Cook for 1–2 more minutes until everything is heated through.
Step 6: Serve
Serve hot, topped with extra Parmesan, fresh parsley, and a sprinkle of chili flakes (optional).
Notes & Tips
Healthier swap: Use Greek yogurt instead of heavy cream for a lighter, tangy sauce.
Add protein variety: Try adding shrimp or turkey sausage instead of chicken.
Make it extra cheesy: Mix in a handful of mozzarella for a richer sauce.
Vegetarian option: Omit chicken and add roasted mushrooms or chickpeas.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Store in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to keep the sauce creamy.
Q: What type of pasta works best?
A: Penne, rigatoni, or fusilli hold the sauce beautifully, but spaghetti or fettuccine also work.
Q: Can I make it dairy-free?
A: Use coconut cream and dairy-free Parmesan alternative.
Nutritional Information
Calories: 620 kcal
Protein: 40g
Fat: 26g
Carbohydrates: 52g
Fiber: 4g
Sugar: 6g