On the skillet, rotini pasta is tossed with chicken, bell pepper, and a creamy herb sauce. This recipe is incredibly quick and simple. Any occasion can be served with it, and you can improvise and adjust to your family’s preferences.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package rotini pasta
- 2 cups half-and-half cream
- ½ cup butter
- ⅔ cup freshly grated Parmesan cheese
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- ½ teaspoon chopped fresh chives
- ½ teaspoon chopped fresh parsley
- 4 skinless, boneless chicken breast halves – cubed
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
- Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover and set aside.
- Sauté chicken in a large skillet until lightly browned on both sides. Stir in bell peppers and cook until vegetables are tender and chicken is no longer pink in the middle.
- Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 18 g |
| Sodium | 326 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
We love this recipe. As a last step we put it in a casserole dish with grated cheese and bread crumbs on top and throw in the oven for a few minutes.
Very good loved the taste. I am from the south so I added onions and celery to the bell peppers and I added sliced fresh carrots to the boiling water for the pasta. I also used less pots like another reviewer did. Thanks a different taste we love.
I didn’t follow the exact recipe, but this recipe was my inspiration. I used vegetarian chicken, which I sautéed with onions in olive oil and butter. I then added lots of veggies–celery, carrots, and spinach. I didn’t have half-and-half, so I used a cream/milk combo (about half a cup, less than called for). The dish turned out great!
This is a great recipe! It definitely needs minced garlic and salt and pepper which I added to the chicken when cooking it. My kids loved it!
Used cooked chicken, made a roux using butter, flour and light cream. Turned out good and was enjoyed by all. will be making again.
I found it a little bland. Next
So, I basically made a version of this based on the reviews. I did the 2 pan method, because who wants to wash all those pans? I added garlic salt and pepper to my chicken, and used all fresh herbs and WAY increased the amounts (a few tablespoons of each). Cooked the chicken first, then added in the peppers, then the half and half and butter (which, next time I think I could get away with not including), let that reduce and then when the pasta was done, took the sauce off the heat, added in the cheese and herbs, then tossed everything together after draining the pasta. Doing it this way yielded a fast, easy, tasty dinner with half the clean up.
I read many reviews before trying this because I was concerned about boiling half & half. The sauce seperated ruining the dish. The only reason I gave this 2 stars was because it did have good flavor and I will make this again but will be using my tried and true method.
Family loved it. just make sure you make the sauce first before putting the pasta into the water so that it has time to cool properly.
I don’t know what a quarter cup of butter did to the recipe so next time I’ll cut that in half. Otherwise it was good; I made the chicken breasts separately because I like them crispy and served atop the pasta, my preference. I also sprinkled garlic salt whilst cooking them. I had lemon thyme in the garden so added some of that as well, but it would be good as written.
I liked how easy this recipe was. I only used two pots – one for the pasta and an iron skillet for everything else. I’ve made this recipe twice, and one thing I’ve noticed is both times the cream sauce starts out great, but then it separates and becomes blobs, while although is still edible, it is not attractive. I’m thinking I should not have left the finished product on the stove after adding the cream sauce and that perhaps contributed to its breakdown. Very tasty however!
Definitely make it again
Read reviews: Use two pans, one for boiling pasta, the other to cook chicken and prepare sauce. Will use leftover, rotisserie, or Purdue shortcuts so chicken will be seasoned sufficiently. Simmer FF half and half with half of the butter suggested in recipe! In addition to onions and peppers, add tiny broccoli florets or peas for color. Could also use bagged onion and pepper to expedite. Try for the boys.
This was a great recipe, I made it just as written ,with the exception that I mixed it in my large skillet to save dishes and served it from the skillet. My family loved it and have requested it many times over.
For all the clean up after. it was pretty plain. Needs a little more zip to it.
The ingredients are great, (though I feel it needs onion and garlic), but the prep method is ridiculous, and probably resulted in the blandness of the taste. I think this recipe would be better if prepared in a Dutch oven, then the cooked pasta added, and allowed to sit for a bit before serving.
It was so quick and easy to whip up! Everyone loved it!
It was very plain. If I make it again, I will add more seasoning.
This is awesome as is, however my daughter suggested maybe adding broccoli next time. I made an error and added the cheese to the butter/cream mixture while it was still cooking. It did not ruin anything. 2 thumbs up from this house!
This was an excellent dinner for 6! They loved it, and there was just enough for everyone. Paired well with balsamic baked asparagus and garlic bread.
Delicious , easy to make, I added peas for a little more color and flavor but other than that i will be making it again in the future for sure.