ONE POT Creamy Chicken & Bell Pepper Pasta with Pesto Sauce!

Imagine a dish that combines tender chicken, vibrant bell peppers, and rich, creamy pesto sauce, all coming together in one pot to create a meal that’s both satisfying and easy to prepare.

This ONE POT Creamy Chicken & Bell Pepper Pasta with Pesto Sauce is a must-try recipe that promises to deliver on flavor and convenience.

In just 30 minutes, you can have a delicious and wholesome meal on the table, perfect for feeding your family.

Let’s dive into the details of this delectable dish!

Ingredients

Before we start cooking, let’s gather all the ingredients we’ll need:

• 1 pound DeLallo Foods Tortiglioni pasta (or rigatoni)
• 1 1/2 pounds chicken breast, cut into 1/2-inch pieces
• 2 cups chicken broth
• 2 1/2 cups heavy cream
• 2 medium bell peppers, thinly sliced (red, yellow, or orange)
• 1/2 onion, diced
• 4-5 garlic cloves, minced
• 1 cup Parmesan cheese, freshly grated
• 3/4 cup basil pesto
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 tablespoon butter
• 1 tablespoon oil

Instructions

Now that we have everything ready, let’s get cooking!

Step 1: Cook the Chicken

1. Heat the Oil: In a deep skillet or pot, add 1 tablespoon of oil and heat it over high heat.
2. Add the Chicken: Add the chicken breast pieces to the skillet. Season the chicken with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
3. Cook the Chicken: Cook the chicken for about 5 minutes on high heat, stirring occasionally, until it’s golden brown on the outside. Once done, remove the chicken from the skillet and set it aside.

Step 2: Sauté the Vegetables

1. Add the Butter: To the same skillet, add 1 tablespoon of butter.
2. Sauté the Bell Peppers and Onion: Add the thinly sliced bell peppers and diced onion to the skillet. Sauté for about 3 minutes, until the vegetables start to soften.
3. Add the Garlic: Add the minced garlic to the skillet and sauté for an additional minute until fragrant.

Step 3: Combine Everything

1. Return the Chicken: Add the cooked chicken back to the skillet with the sautéed vegetables.
2. Add the Pasta: Add the Tortiglioni or rigatoni pasta to the skillet.
3. Add the Pesto and Liquids: Pour in the basil pesto, chicken broth, and heavy cream. Season with the remaining 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
4. Mix Well: Gently mix all the ingredients together, ensuring everything is evenly distributed in the skillet.

Step 4: Cook the Pasta

1. Bring to a Boil: Bring the mixture to a boil.
2. Reduce the Heat: Once boiling, cover the skillet with a lid and reduce the heat to medium-low.
3. Simmer: Let the pasta cook for about 12-15 minutes, stirring halfway through to prevent sticking. Make sure the pasta is cooked through and has absorbed most of the liquid.

Step 5: Finish the Dish

1. Add the Parmesan: Remove the skillet from the heat and sprinkle in the freshly grated Parmesan cheese.
2. Stir and Garnish: Stir everything together until the cheese is melted and well incorporated. Garnish with freshly chopped basil for a burst of freshness.

Serving Suggestions

This creamy chicken and bell pepper pasta is best served hot and fresh. Pair it with a simple green salad and some garlic bread for a complete meal. The creamy pesto sauce, tender chicken, and crunchy bell peppers make this dish a delightful combination of flavors and textures that everyone will love.

Conclusion

There you have it—a quick and easy ONE POT Creamy Chicken & Bell Pepper Pasta with Pesto Sauce that’s perfect for busy weeknights.

With minimal cleanup and maximum flavor, this recipe is sure to become a family favorite.

Enjoy your meal!