Easy Creamy Chicken Pasta With Bell Peppers

Name: Easy Creamy Chicken Pasta With Bell Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 12 oz Rotini (12 ounces rotini pasta); 1 lb Chicken Breast (1 pound (about 2 small) boneless skinless chicken breasts (cut into 1-inch cubes)); 1 piece Green Bell Pepper (1 small green bell pepper (diced small)); 1 piece Red Bell Pepper (1 small red bell pepper (diced small)); 2 cup Half And Half (2 cups half and half*); ½ cup Unsalted Butter (1/2 cup (4oz) butter); ¾ cup Parmesan Cheese (3/4 cup (3oz) shredded Parmesan cheese (plus more for topping)); 1 tsp Chives (1 teaspoon chives or green onions (minced, optional)) — optional; ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ½ tsp Dried Basil (1/2 teaspoon dried basil); ½ tsp Table Salt (1/2 teaspoon salt)

Easy Creamy Chicken Pasta With Bell Peppers - Dinner (American)

25 minAmerican

Servings6

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Egg Free

Steps

1Pasta
2In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
3Chicken & Peppers
4While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
5Sauce
6In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
7Combine
8Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.