Pepper Chicken Fettuccini Toss

Elevate your weeknight dinner game with this irresistible Pepper Chicken Fettuccini Toss, a dish that's as vibrant as it is delicious. Tender slices of golden, pan-seared chicken are paired with al dente fettuccini pasta and a trio of sautéed bell peppers—yellow, red, and green—that bring a colorful crunch to every bite. The creamy Parmesan sauce, infused with garlic, Italian seasoning, and a hint of optional red pepper flakes, ties everything together with rich, savory flavors. Perfectly balanced, this recipe offers a restaurant-quality meal in just 40 minutes, complete with customizable spice levels and a fresh parsley garnish for an elegant final touch. Whether you're entertaining guests or treating yourself, this Pepper Chicken Fettuccini Toss is sure to become a new favorite.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces fettuccini pasta
• 1.5 pounds boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 0.25 teaspoons crushed red pepper flakes (optional)
• 1.5 cups heavy cream
• 1 cup grated parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Step 2

Meanwhile, pat the chicken breasts dry with paper towels and season them with half of the salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the yellow, red, and green bell peppers. Sauté for 3-4 minutes, or until the peppers are just tender.

Step 5

Add the minced garlic, Italian seasoning, and optional crushed red pepper flakes to the skillet. Cook for an additional 30 seconds until fragrant.

Step 6

Reduce the heat to medium. Pour the heavy cream into the skillet and stir to combine. Bring the mixture to a gentle simmer, then stir in the grated parmesan cheese. Cook for 2-3 minutes, stirring often, until the sauce thickens slightly.

Step 7

Add the cooked fettuccini to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Step 8

Gently stir in the sliced chicken. Season the dish with the remaining salt and black pepper to taste.

Step 9

Serve the Pepper Chicken Fettuccini Toss hot, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(1813.7g)

Amount per serving	% Daily Value*
Calories	3441.6

Total Fat 201.2g	0%
Saturated Fat 100.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1130.6mg	0%
Sodium 4378.7mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 11.7g	0%
Total Sugars 14.1g
Protein 264.0g	0%

Vitamin D 34.0IU	0%
Calcium 1062.4mg	0%
Iron 14.1mg	0%
Potassium 2619.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 32.1%

Carbs: 13.0%