Spicy Red Pepper Chicken Alfredo Recipe

Name: Spicy Red Pepper Chicken Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pasta; 2 chicken breasts, diced; 1 tablespoon olive oil; 12-1 teaspoon cayenne pepper; 1 tablespoon butter; 1 teaspoon minced garlic (2 cloves); 2 fresno bell peppers, diced; 1 tablespoon flour; ½ cup 2% low-fat milk; ¼ cup half-and-half; ¼ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon basil; ¼ cup reserved-cooking water; 1 teaspoon lemon juice; ½ cup grated parmesan cheese

Servings: persons

8 ounces pasta
2 chicken breasts, diced
1 tablespoon olive oil
12-1 teaspoon cayenne pepper
1 tablespoon butter
1 teaspoon minced garlic (2 cloves)
2 fresno bell peppers, diced
1 tablespoon flour
½ cup 2% low-fat milk
¼ cup half-and-half
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon basil
¼ cup reserved-cooking water
1 teaspoon lemon juice
½ cup grated parmesan cheese

1
Cook pasta according to package directions.
2
**Reserve 1/4 cup of cooking water** Drain.
3
Meanwhile, while pasta is cooking, fry chicken in 1 tablespoon of oil in a skillet.
4
Sprinkle cayenne pepper over chicken and stir to coat.
5
Set pasta and chicken aside and keep warm.
6
Melt butter in a wok over medium heat.
7
Add the Fresno peppers and garlic.
8
Saute for 2 minutes.
9
Add flour, stirring constantly, until all of the butter is absorbed and the mixture becomes straw colored.
10
Remove from heat.
11
Whisk in the milk and half-and-half.
12
Return wok to stove and increase heat to medium-high.
13
Whisk constantly until slightly thickened, about 2 minutes.
14
Add the reserved cooking water, lemon juice, salt, pepper, basil, and cheese.
15
Stir until smooth.
16
Pour sauce over pasta and toss to coat Add chicken and serve.

548

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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: 8 ounces pasta, 2 chicken breasts, diced, 1 tablespoon olive oil, 12-1 teaspoon cayenne pepper, and more.

Yes, Spicy Red Pepper Chicken Alfredo 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!

Spicy Red Pepper Chicken Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions