Pepperoncini Chicken Pasta
by LucasCreated
Imported from thebeachhousekitchen.com
Prep Time: 15 minutes
Cook Time: 30 minutes
If you're looking for a ZESTY winner winner chicken dinner this Pepperoncini Chicken Pasta is it folks! Juicy bites of chicken breast, roasted red peppers and sliced pepperoncini peppers all in a smooth and creamy sauce make for a quick and easy 30 minute meal you're just going to love!
Ingredients
- 1 tsp. salt
- 1 1/2 tsp. pepper, (divided)
- 1/2 tsp. paprika
- 1 3/4-2 lbs. boneless skinless chicken breasts, (cute into roughly 1-inch pieces)
- 8 oz. medium pasta
- 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 tsp. coarse kosher salt
- 1/2 cup sliced pepperoncini peppers
- 1 cup roasted red peppers, (roughly chopped)
Directions
- Cut chicken breasts into roughly 1-inch cubes and add to a medium bowl. Season with salt, pepper and paprika and toss until well coated. Set aside.
- In a large, deep skillet melt 2 tablespoons of the butter over medium-high heat. Add the chicken in batches in an even layer and cook until chicken is cooked through, about 6 minutes and then remove to a plate.
- Cook the pasta in a pot of salted water al dente according to package directions. While the pasta is cooking, melt the remaining butter in the skillet over medium heat. Add the garlic and sauté for 1-2 minutes before whisking in the flour and cook for an additional minute.
- Whisk in the chicken broth until smooth. Add the heavy cream whisking until the sauce begins to thicken, about 4-5 minutes. Add the Parmesan cheese, Italian seasoning, salt and pepper and whisk until well combined. Add in both peppers and stir until well combined. Add your cooked pasta and chicken and continue to cook until heated through, about 5 minutes. Serve with additional Parmesan cheese, if desired.
