Creamy Chicken Red Pepper Pasta

Ingredients

• 1 lb boneless chicken breast (Slice in half lengthwise and pound to an even thickness of about ½ inch)
• salt (To taste, for seasoning the chicken)
• 1 tsp lemon juice
• 0.5 tsp black pepper (For the chicken)
• 1 tsp smoked paprika powder (For the chicken)
• 1 tsp garlic powder (For the chicken)
• 0.5 tsp onion powder (For the chicken)
• 1 tbsp oil (For marinating the chicken)
• 2 tbsp oil (For cooking the chicken)
• 2 tbsp butter (For the sauce)
• 0.5 yellow onion (Diced or chopped)
• 6 cloves fresh garlic (Minced)
• 1 cup red bell pepper (Diced)
• 1 tbsp red pepper paste (For the sauce)
• 3 tbsp tomato paste (For the sauce)
• 3 tbsp cream cheese (For the sauce)
• 1.5 cup unsweetened heavy whipping cream
• 1 cup chicken broth (Alternatively, use 1 cup water plus 1 chicken bouillon cube)
• 1 cup water (Alternative to chicken broth; use with 1 chicken bouillon cube)
• 1 cube chicken bouillon (Use only with the water alternative to chicken broth)
• salt (To taste, for the sauce)
• 0.5 tsp black pepper (For the sauce)
• 1 tbsp smoked paprika powder (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tbsp parsley (Chopped)
• 0.5 cup Parmesan cheese (Grated)
• 8 oz penne pasta (Boiled according to package instructions)

Steps

1. 1

   Slice the chicken breasts in half lengthwise and pound them to an even thickness of about ½ inch.

2. 2

   Place the chicken in a bowl. Add salt, black pepper, smoked paprika, garlic powder, onion powder, and lemon juice. Drizzle with the marinating oil and mix until the chicken is evenly coated.

3. 3

   Let the seasoned chicken marinate for 30 minutes.

4. 4

   Heat the cooking oil in a pan over medium heat. Once the oil is hot, add the marinated chicken.

5. 5

   Cook the chicken for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F.

6. 6

   Remove the chicken from the pan and let it rest for 5 minutes. Slice it into pieces.

7. 7

   Add the butter to the same pan.

8. 8

   Add the onion and minced garlic. Sauté for 1–2 minutes, until they become translucent.

9. 9

   Add the tomato paste and red pepper paste, and mix well.

10. 10

    Season the mixture with black pepper, smoked paprika, and garlic powder.

11. 11

    Pour in the chicken broth, or the water and bouillon alternative, and let it simmer for 1–2 minutes.

12. 12

    Taste the sauce and adjust the salt.

13. 13

    Add the heavy whipping cream and cook over medium-low heat until the mixture thickens.

14. 14

    Stir in the cream cheese and whisk until it is completely dissolved.

15. 15

    Add the grated Parmesan cheese and chopped parsley.

16. 16

    Boil the penne according to the package instructions and drain it.

17. 17

    Add the boiled pasta and sliced chicken to the sauce. Mix everything together and serve warm.

Notes

The source does not specify the exact amount of salt or the precise cooking time for thickening the cream sauce; cook until visibly thickened. Use either chicken broth or the stated water-and-bouillon alternative, not both.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• pan-cooked
• Italian-inspired
• family-friendly