Chicken · entree · pasta

Creamy Pepperoncini Pasta

Do you ever spend hours scrolling through recipes on Pinterest, Pepper or Yummly only to see the same recipes you’ve seen time and time again?

It’s hard for me nowadays to find something new and exciting on those apps since I’ve created more than 1,020 recipes for this blog. Sure, most of my recipes come from old cookbooks, family recipes and just straight from my brain—but I like to branch out and look for recipes on the internet, too. Those recipe apps have been a lot of the same things lately, though: viral Green Goddess salad, chicken sheet pan meals, and 10,000 different iterations of a fruit smoothie.

If you’ve seen one fruit smoothie you’ve seen them all, am I right?

Imagine my surprise, then, on Saturday when I found something new and exciting. It’s a one-skillet meal with chicken, roasted red peppers and pepperoncini peppers. All three of those foods are in my top 5 list of favorite ingredients, and all three just so happened to be in my fridge as well.

This recipe is actually fairly old (from 2017) but it was the newest recipe I had seen on Pinterest in months. It comes from Sweet C’s website but I changed a few things about the recipe to switch it up a bit.

This meal was instantly a hit. I served it tossed with spaghetti and had a side salad to go with it and it was so delicious.


Creamy Pepperoncini Pasta

  • Servings: 4
  • Difficulty: Easy
  • Print

A creamy chicken pasta with pepperoncini, garlic and roasted red bell peppers.


  • 1 TBS. olive oil
  • 1 lb. chicken breast, cut into strips
  • 1 tsp. Italian seasoning
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, plus more for serving
  • 1 cup pepperoncini peppers, sliced, plus more for serving
  • 1 lb. spaghetti, cooked according to package instructions
  • 1/2 cup roasted red bell peppers, diced
  • Directions

    1. In a large skillet, heat olive oil over medium high heat. Season chicken with Italian seasoning and cook in oil until browned on both sides, about 4-5 minutes per side. Remove cooked chicken to a plate.
    2. Add garlic to skillet and cook until fragrant, about 1-2 minutes. Stir in pepperoncini and roasted red bell peppers along with chicken broth. Let mixture simmer until broth is reduced by half, about 8-9 minutes.
    3. Stir in heavy cream and parmesan to skillet and remove from heat. Add chicken back to skillet and cooked spaghetti and toss. Serve topped with more parmesan and more sliced pepperoncini peppers.

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