A hearty, colorful pasta dish featuring juicy seasoned chicken, tender penne, and sautéed bell peppers tossed in a light garlic herb sauce with a touch of Parmesan. Perfect for a quick family dinner or meal prep.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

For the Pasta

• 12 oz (340g) penne pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp butter
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• ½ tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• ¼ cup chicken broth
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional)

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook the penne according to the package directions until al dente.
• Reserve ½ cup of the pasta water, then drain.

2. Season the Chicken

Season the chicken pieces with:

• Salt
• Black pepper
• Garlic powder
• Smoked paprika
• Italian seasoning

3. Cook the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken and cook for 6–8 minutes until golden and cooked through.
• Transfer to a plate.

4. Sauté the Vegetables

• In the same skillet, melt the butter.
• Add the onion and bell peppers.
• Cook for 5–6 minutes until slightly tender.
• Stir in the garlic and cook for 30 seconds.

5. Combine Everything

• Return the chicken to the skillet.
• Pour in the chicken broth and stir well.
• Add the cooked pasta.
• Sprinkle with Parmesan cheese.
• Add a splash of reserved pasta water if needed to loosen the sauce.
• Stir until everything is coated.

6. Finish

• Stir in parsley and lemon juice, if using.
• Taste and adjust seasoning.
• Serve immediately with extra Parmesan.

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Tips

• Don’t overcook the pasta—it should be al dente.
• Cut the chicken into evenly sized pieces for uniform cooking.
• Freshly grated Parmesan melts better than pre-shredded.
• Add reserved pasta water gradually to create a silky sauce.

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Optional Add-Ins

• Baby spinach
• Mushrooms
• Cherry tomatoes
• Zucchini
• Broccoli florets
• Sun-dried tomatoes
• Black olives
• Fresh basil
• Mozzarella pearls

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Serving Suggestions

• Garlic bread
• Caesar salad
• Roasted vegetables
• Steamed broccoli
• Garlic green beans
• Mixed garden salad

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Reheating

• Stovetop: Reheat over medium-low heat with a splash of chicken broth or water.
• Microwave: Heat in 30-second intervals, stirring between each, until warmed through.

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Nutritional Information (Approx. Per Serving)

• Calories: 445
• Protein: 31g
• Carbohydrates: 40g
• Fat: 18g
• Saturated Fat: 5g
• Fiber: 3g
• Sugar: 5g
• Sodium: 390mg
• Cholesterol: 75mg

Nutrition values are approximate and may vary depending on the brands and ingredients used.

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Allergen Information

This recipe contains:

• Milk/Dairy: Yes (butter, Parmesan cheese)
• Wheat/Gluten: Yes (penne pasta)
• Soy: May be present in some Parmesan cheeses or seasonings, depending on the brand

Nut Information:

• Peanuts: None in the recipe.
• Tree Nuts: None in the recipe.
• Always check packaged ingredients for potential cross-contamination if preparing for someone with severe nut allergies.

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Q&A

Q: Can I use another pasta shape?
A: Yes! Rotini, fusilli, rigatoni, farfalle, or bow-tie pasta all work well.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless chicken thighs are juicy and flavorful.

Q: How can I make it creamy?
A: Stir in ½ cup heavy cream or softened cream cheese during the final step for a rich, creamy sauce.

Q: Can I make this spicy?
A: Yes. Add extra crushed red pepper flakes, cayenne pepper, or diced jalapeños.

Q: Can I make it ahead of time?
A: Yes. Prepare the dish up to one day in advance and reheat gently before serving.

Q: Can I add more vegetables?
A: Definitely! Broccoli, spinach, mushrooms, zucchini, asparagus, or peas all make excellent additions.

Q: What cheese works besides Parmesan?
A: Mozzarella, Asiago, Romano, or a blend of Italian cheeses are all delicious alternatives.