45g of Protein

Creamy Chicken & Pepper Pasta

with Capers & Parmesan

35 MIN

4 Servings

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From the Test Kitchen

In this vibrant pasta dish, we’re bringing together seared chicken and bell peppers with a rich, creamy sauce, which gets deliciously varied flavors and textures from Calabrian chile paste, roasted red peppers, and briny capers.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
¾ lb Mafalda Pasta
2 Bell Peppers
1 Yellow Onion
2 oz Sliced Roasted Red Peppers
2 cloves Garlic
1 Tbsp Capers
1½ tsps Calabrian Chile Paste
¼ cup Grated Parmesan Cheese
1 8-Oz Can Tomato Sauce
½ oz Salted Butter
½ cup Cream
2 Tbsps Tomato Paste

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bell peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers. In a bowl, combine the diced onion, chopped garlic, chopped roasted peppers, and capers. In a separate, medium bowl, combine the tomato sauce, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Cook the chicken & peppers

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Finish the sauce

In the pan of reserved fond, heat the butter on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thickened. Add the cream (shaking the packet before opening). Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

5 Finish & serve your dish

To the pot of cooked pasta, add the cooked chicken and peppers, finished sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!