Skillet Chicken with Sweet Peppers & Pasta: A Flavorful and Easy Weeknight Meal

Craving a pasta dish that truly celebrates vibrant flavors and tender protein, rather than just being a carb-heavy meal? You’ve come to the right place! Far too often, pasta noodles take center stage in a meal, yet they contribute little to no inherent flavor. This recipe for **Skillet Chicken with Sweet Peppers and Pasta** flips that script entirely, allowing the rich taste of savory chicken and the bright, sweet notes of colorful peppers to shine. Inspired by a timeless favorite, the classic Sausage and Peppers, this dish delivers an exciting twist that’s both satisfying and surprisingly light. It’s a delightful blend of textures and aromas, designed to elevate your dinner experience.

For this recipe, we intentionally keep the pasta portion modest, using only half a pound (8 ounces) of dried rotini. This ensures that the succulent chicken and the beautifully caramelized sweet peppers remain the undisputed stars of the show, with the pasta serving as a delightful accompaniment, soaking up all the incredible flavors from the rich, herb-infused sauce. The moment I tossed this incredible combination together, I knew instantly it was a recipe I’d be returning to again and again. It’s perfect for busy weeknights yet impressive enough for company. Get ready to add this **easy chicken and pepper pasta** to your family’s rotation!

Crafting Your Skillet Chicken and Peppers Pasta: A Step-by-Step Guide

The journey to this delicious skillet meal begins with perfectly browned chicken. First, heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once shimmering, add the cubed boneless, skinless chicken breast. Cook the chicken until it’s beautifully browned on all sides and no longer pink in the center. Browning is crucial here, as it develops a deeper, richer flavor in the chicken and creates a wonderful fond (the caramelized bits at the bottom of the pan) that will become part of our flavorful sauce. Remove the cooked chicken from the skillet and set it aside in a bowl. Importantly, **do not rinse or wash the skillet**; those flavorful browned bits are essential for the next steps.

Next up are the colorful sweet peppers. I opted for the delightful mini sweet peppers that often come in a convenient combo bag, offering a mix of red, yellow, and orange hues. Their vibrant colors not only make the dish visually appealing but also contribute a lovely sweetness. If those aren’t readily available, feel free to substitute with full-sized red, yellow, or orange bell peppers. The key is to aim for about 10 ounces of peppers. After trimming and slicing mine, they weighed in at approximately 8 ounces, which is perfect for this recipe. Slice them thinly to ensure they cook evenly and integrate beautifully with the chicken.

A medium-sized onion, cut into delicate slivers, is also a must for this dish. Onions provide a foundational sweetness and aromatic depth that complements the peppers and chicken perfectly. When sautéed, they become wonderfully tender and translucent, melting into the sauce and enhancing its overall richness.

Return to your unwashed skillet and add the remaining tablespoon of olive oil. Increase the heat slightly if needed, then add the sliced peppers and onions. Sauté them for several minutes, stirring occasionally, until they become tender and slightly softened. This step brings out their natural sweetness and starts to build the aromatic base of our sauce. Once tender, add the minced garlic and continue to sauté for just 30 seconds more. Be careful not to burn the garlic, as it can turn bitter quickly; a brief sauté is all it needs to release its pungent, delightful aroma.

Now, it’s time to reintroduce the star protein. Add the browned chicken back into the skillet with the sautéed peppers, onions, and garlic. Stir everything together gently to combine, allowing the flavors to start mingling even before the sauce is fully developed. This ensures every piece of chicken is coated and ready to absorb the deliciousness to come.

The aromatic herbs are key to developing the depth of flavor in this skillet dish. Sprinkle in the fennel seed, red pepper flakes, dried rosemary, and dried basil over the chicken and vegetables. Toss everything gently to ensure an even coating. Let this mixture cook for just a couple of minutes, stirring constantly, until the herbs become wonderfully fragrant. The heat helps to “bloom” the dried herbs, releasing their essential oils and intensifying their flavors, which will infuse into the entire dish.

Next, pour in the dry Vermouth. Vermouth, often used in cooking, adds a complex, herbaceous, and slightly sweet note to the sauce. It also helps to deglaze the pan, lifting those flavorful browned bits from the bottom of the skillet, adding even more depth to your meal. Don’t worry if you don’t have Vermouth on hand; dry white wine is an excellent substitute, offering a similar flavor profile. If you prefer to avoid alcohol or don’t have it, an equal amount of chicken broth can be used instead, though the flavor will be slightly different. A bottle of Vermouth is surprisingly affordable, often costing around $5, and lasts for many uses.

To create the rich, savory sauce, add the entire 14-ounce can of Hunt’s diced tomatoes to the skillet. The diced tomatoes provide a bright, tangy base that perfectly complements the sweet peppers and chicken. Along with the tomatoes, pour in ½ cup of chicken broth. This is in *addition* to any chicken broth you might have used as a substitute for Vermouth or white wine. The combination of tomatoes, broth, and herbs will form a luscious sauce that coats every ingredient beautifully.

While the sauce is developing its wonderful flavors, simultaneously put a large pot of water on to boil for your pasta. Give everything in the skillet a good stir, bringing the sauce mixture to a gentle boil. Once boiling, reduce the heat to a steady simmer. Allow the sauce to simmer, stirring occasionally, to ensure all the ingredients are well-combined and their flavors have a chance to meld. You will continue to simmer this flavorful sauce until your pasta is cooked to al dente perfection in the boiling water. This coordinated timing ensures that both components of your meal are ready at the same time, leading to a perfectly balanced dish.

Once your pasta is cooked, drain it thoroughly. Transfer the hot, drained pasta into a separate large bowl. Now for a fantastic flavor-enhancing trick I learned years ago: measure out a tablespoon of Kraft Parmesan cheese and sprinkle it directly over the hot pasta. This might seem like a small detail, but it makes a big difference!

Gently toss the drained pasta with the Parmesan cheese. The residual heat from the pasta will slightly melt the cheese, creating a subtle, creamy coating. This coating does two wonderful things: first, it infuses the pasta itself with a delicate cheesy flavor, making every bite more delicious. Second, and perhaps more importantly, it helps the rich skillet sauce “grab” onto the pasta noodles more effectively, ensuring that each strand is generously coated with the flavorful chicken and pepper sauce. This technique guarantees a more cohesive and tasty final dish.

Finally, add the Parmesan-coated pasta directly into the skillet with the simmering chicken and pepper sauce. Stir and toss everything together until the pasta is fully integrated with the sauce, chicken, and vegetables. Ensure every component is evenly distributed and generously coated. Serve this delicious **skillet chicken and pepper pasta** immediately, with additional grated Parmesan cheese on the side for those who love an extra sprinkle. Enjoy this wholesome, flavorful, and incredibly satisfying meal!

Tips for Perfect Skillet Chicken with Peppers and Pasta

• Chicken Choice: While boneless, skinless chicken breasts are used here for a leaner option, boneless, skinless chicken thighs can also be used for a richer flavor and more tender texture. Just ensure they are cubed evenly for consistent cooking.
• Pepper Power: The small sweet peppers are fantastic for convenience and variety of color. However, any bell pepper works! Red, yellow, and orange bell peppers are typically sweeter than green. If using larger peppers, simply slice them into uniform strips or cubes.
• Herb Customization: The combination of fennel seed, red pepper flakes, rosemary, and basil creates a beautiful, aromatic profile reminiscent of Italian-American cooking. Feel free to adjust the red pepper flakes to your preferred level of heat. Other herbs like oregano or thyme could also be lovely additions.
• Wine Alternatives: Dry Vermouth or dry white wine both provide a bright, acidic lift and depth of flavor to the sauce. If you prefer to cook without alcohol, chicken broth is a perfectly suitable substitute that will still yield a delicious result.
• Pasta Perfection: Always cook your pasta al dente – meaning “to the tooth” – where it’s firm but still tender. Overcooked pasta can become mushy and won’t hold the sauce as well. The Parmesan cheese trick is a game-changer for sauce adhesion!
• Skillet Selection: A large, heavy-bottomed skillet (like cast iron or a good quality stainless steel pan) is ideal for this recipe. It distributes heat evenly, allowing the chicken to brown beautifully and the vegetables to sauté perfectly.

Serving Suggestions for Your Skillet Chicken & Pepper Pasta

This **chicken and pepper pasta dish** is quite hearty on its own, but a few simple additions can turn it into a complete feast. A crisp green salad with a light vinaigrette makes for a refreshing counterpoint to the rich flavors. A side of warm, crusty bread or garlic bread is perfect for soaking up any leftover sauce – you won’t want to waste a drop! For an added touch of freshness, consider sprinkling some fresh parsley or basil over the top just before serving.

Storage and Reheating

Leftovers of this delicious **skillet chicken pasta** store wonderfully! Transfer any uneaten portions to an airtight container and refrigerate for up to 3-4 days. When reheating, you can warm it gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce seems too thick. Alternatively, microwave individual portions until heated through. This dish is fantastic for meal prepping, making your weeknight dinners even easier.

I have been selected by Kraft Foods to be an ambassador for KRAFT Grated Parmesan Cheese and HUNT’S Tomatoes. While I have been compensated for my time, my opinions are my own.

Skillet Chicken with Sweet Peppers and Pasta

This easy skillet chicken with sweet peppers and pasta is a flavorful, healthy, and satisfying meal. Vibrant peppers and tender chicken take center stage, complemented by a light pasta base and a rich, herbaceous tomato sauce. Perfect for a quick weeknight dinner, this dish is inspired by classic sausage and peppers, offering a delicious twist for the whole family.

4.88 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It
Pin It
Rate It
Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner, Main Dish

Cuisine: American, Italian-American

Servings: 5

40 minutes mins

Calories: 466

Author: Amanda Davis

Ingredients

• ▢ 24 ounces (1 1/2 pounds) boneless, skinless chicken breast, trimmed and cubed
• ▢ 3 tablespoons olive oil divided
• ▢ 10 ounces small sweet peppers sliced (or red, yellow, orange bell peppers)
• ▢ 1 medium yellow or white onion slivered
• ▢ 4 cloves garlic minced
• ▢ ½ teaspoon fennel seed
• ▢ ¼ teaspoon red pepper flakes (adjust to taste)
• ▢ ½ teaspoon dried rosemary
• ▢ 1 teaspoon dried basil
• ▢ ½ cup dry Vermouth (or dry white wine or chicken broth)
• ▢ 14- ounce can Hunt’s diced tomatoes (undrained)
• ▢ ½ cup chicken broth
• ▢ 1 tablespoon of Kraft Parmesan cheese plus more for serving
• ▢ ½ pound (8 ounces) dried Rotini pasta

Instructions

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken and brown it until no longer pink. Remove the chicken from the skillet and set it aside, leaving any browned bits in the pan. Do not rinse the skillet.
• Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced peppers and onions and sauté for several minutes until they are tender. Add the minced garlic and sauté for an additional 30 seconds until fragrant, being careful not to burn it.
• Return the browned chicken to the skillet with the sautéed vegetables. Stir gently to combine.
• Sprinkle in the fennel seed, red pepper flakes, dried rosemary, and dried basil. Toss the mixture to coat evenly and cook for 1-2 minutes until the herbs are fragrant.
• Pour in the Vermouth (or white wine/chicken broth), the can of Hunt’s diced tomatoes (undrained), and the ½ cup of chicken broth.
• Meanwhile, place a large pot of salted water on to boil for the pasta.
• Stir everything in the skillet and bring it to a boil. Reduce the heat to a simmer, stirring occasionally, and cook until the pasta is ready (al dente).
• Drain the cooked pasta and transfer it to a bowl. Sprinkle 1 tablespoon of Kraft Parmesan cheese over the pasta and toss to coat. This helps the sauce adhere and adds flavor.
• Add the Parmesan-coated pasta to the skillet with the chicken and pepper mixture. Stir and toss everything together until well combined. Serve immediately with additional Parmesan cheese on the side.

Nutrition

Serving: 1portion | Calories: 466cal | Carbohydrates: 44g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 381mg | Potassium: 934mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1940IU | Vitamin C: 85.5mg | Calcium: 73mg | Iron: 2.5mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.