🍝 Creamy Herb Pasta with Grilled Chicken & Sautéed Peppers 🌿🔥
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 2
Calories per serving: ~610 kcal
🛒 Ingredients
🍗 2 boneless chicken breasts
🍝 200g tagliatelle or fettuccine pasta
🫑 1 red bell pepper, thinly sliced
🫑 1 yellow bell pepper, thinly sliced
🧄 2 garlic cloves, minced
🧂 Salt & pepper, to taste
🌿 3 tbsp fresh parsley, chopped
🧈 1 tbsp butter
🛢️ 1 tbsp olive oil (for sautéing)
🧑🍳 1 tbsp olive oil (for grilling chicken)
🥛 200ml heavy cream
🧀 40g grated Parmesan cheese
👩🍳 Instructions
Cook the pasta: Bring salted water to a boil and cook pasta according to package instructions. Drain and set aside.
Grill the chicken: Rub chicken breasts with olive oil, salt, and pepper. Grill in a hot pan or grill pan for 5–6 minutes per side, until cooked through (75°C internal temp). Rest, then slice.
Sauté the peppers: In a skillet, heat 1 tbsp olive oil and sauté red and yellow peppers with a pinch of salt for about 5–6 minutes, until tender-crisp. Set aside.
Make the creamy herb sauce: In the same pan, melt butter. Add garlic and cook for 30 seconds. Pour in cream and simmer for 3 minutes. Stir in Parmesan and 2 tbsp parsley.
Combine pasta and sauce: Toss cooked pasta in the herb cream sauce until fully coated. Add a splash of pasta water if needed to loosen.
Plate and serve: Serve creamy pasta with grilled chicken slices and sautéed peppers on the side. Garnish with remaining parsley.
🔁 Notes & Variations
Swap chicken for grilled shrimp or tofu for a variation.
Use spinach fettuccine for a visual twist.
Add chili flakes to the sauce for a gentle kick.