Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pepperoncini Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 66 reviews
  • Author: Villerius
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: Serves 4
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Pepperoncini Chicken Pasta is a creamy, flavorful dish featuring tender chicken cubes seasoned with paprika and pepper, cooked to perfection and combined with al dente pasta in a rich sauce made from butter, garlic, chicken broth, heavy cream, Parmesan cheese, and a zesty mix of pepperoncini and roasted red peppers. Perfect for a comforting weeknight dinner, this recipe balances spice and creaminess beautifully.

Ingredients

Units Scale

Chicken and Seasoning

  • 1 3/4-2 lbs. boneless skinless chicken breasts, cut into roughly 1-inch pieces
  • 1 1/2 tsp. pepper, divided
  • 1/2 tsp. paprika
  • 1 tsp. coarse kosher salt

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
  • 1 tsp. Italian seasoning
  • 1/2 cup sliced pepperoncini peppers
  • 1/2 cup roasted red peppers, roughly chopped

Instructions

  1. Prepare and Season Chicken: Cut the chicken breasts into roughly 1-inch cubes and place them in a medium bowl. Season with salt, 1 teaspoon pepper, and paprika. Toss well to coat all pieces evenly. Set aside.
  2. Cook the Chicken: In a large, deep skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken pieces in batches, arranging them in an even layer. Cook for about 6 minutes until the chicken is cooked through, then remove and set aside on a plate.
  3. Cook the Pasta: While cooking the chicken, bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  4. Make the Sauce: Using the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Whisk in the flour and cook for an additional minute to form a roux.
  5. Add Liquids and Thicken Sauce: Slowly whisk in the chicken broth until smooth. Then add the heavy cream, continuing to whisk until the sauce thickens, about 4-5 minutes.
  6. Season and Add Cheese: Stir in the Parmesan cheese, Italian seasoning, remaining ½ teaspoon pepper, and salt. Mix until the sauce is well combined and creamy.
  7. Add Peppers: Fold in the sliced pepperoncini and roasted red peppers, stirring until evenly distributed in the sauce.
  8. Combine Chicken and Pasta: Return the cooked chicken and pasta to the skillet with the sauce. Stir gently and cook for about 5 minutes until everything is heated through and flavors meld.
  9. Serve: Dish out the pasta and chicken warm, garnished with extra Parmesan cheese if desired.

Notes

  • To reduce sodium, rinse the pepperoncini and roasted red peppers before adding to the sauce.
  • You can substitute the heavy cream with half-and-half or whole milk for a lighter sauce but expect a thinner consistency.
  • Use gluten-free pasta and flour if gluten-free dietary needs are required.
  • This recipe freezes well; store leftovers in an airtight container for up to 3 months.
  • For extra heat, add red pepper flakes along with the Italian seasoning.

Find it online: https://emilyscook.com/pepperoncini-chicken-pasta-recipe/