Chicken With Pepper Cheese Sauce Recipe

Name: Chicken With Pepper Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon ground black pepper; 1 teaspoon cayenne pepper; 3 skinless, boneless chicken breast halves - cut into 1 inch pieces; 2 tablespoons olive oil; 1 red bell pepper, seeded and chopped; 1 onion, chopped; 1 clove garlic, minced; 1/2 jalapeno pepper, seeded and minced; 3/4 cup chicken broth; 2 teaspoons Worcestershire sauce; 1/2 cup milk; 1 tablespoon all-purpose flour; 1/2 cup sour cream; 1 cup shredded Monterey Jack cheese; 1 (12 ounce) package uncooked linguini pasta

Servings: persons

1/4 cup all-purpose flour
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
3 skinless, boneless chicken breast halves - cut into 1 inch pieces
2 tablespoons olive oil
1 red bell pepper, seeded and chopped
1 onion, chopped
1 clove garlic, minced
1/2 jalapeno pepper, seeded and minced
3/4 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 cup milk
1 tablespoon all-purpose flour
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 (12 ounce) package uncooked linguini pasta

1
Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
2
Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
3
Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
4
Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, 3 skinless, boneless chicken breast halves - cut into 1 inch pieces, and more.

Yes, Chicken With Pepper Cheese Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Pepper Cheese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions