I am a big fan of all sorts of pickled peppers from pickled jalapenos, to pickled banana peppers to pepperoncini peppers and this chicken pasta places pickled pepperoncini peppers as the stars of the show! The recipe starts out by cooking chicken, onion and a bell pepper, before adding garlic, broth and the pepperoncini peppers and some of their juices. The sauce is finished off with parmesan and made creamy with greek yogurt. You have a number of options with the sauce, you can use heavy cream for the full, luxurious, creamy effect, or you can use the yogurt or pureed cottage cheese or sour cream for a lower fat and lower cholesterol version that’s just a small step behind! No matter how you make it, if you’re a fan of pepperoncini peppers, this is the pasta for you!
Creamy Pepperoncini Chicken Pasta
A chicken pasta in a creamy parmesan sauce with mildly spicy pepperoncini peppers!
ingredients
- 8 ounces pasta (gluten-free for gluten-free)
- 1 tablespoon olive oil (or butter)
- 1 pound of boneless and skinless chicken breasts or thighs, sliced
- 1 onion, diced
- 1 red bell pepper, sliced (optional)
- 3 cloves garlic, chopped
- 1 cup chicken broth (link)
- 1/2 cup pepperoncini peppers, sliced
- 2 tablespoons brine from pepperoncini pepper jar (optional)
- 1 teaspoon italian seasoning (link) (or oregano)
- 1/2 cup Greek yogurt *
- 1/2 parmigiano reggiano (parmesan cheese), grated
- salt and pepper to taste
- 1 tablespoon parsley, chopped (optional)
directions
- Start cooking the pasta, as directed on the package.
- Meanwhile, heat the oil in a pan over medium heat, add the chicken, onion and peppers and cook, about 10 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth, pepperoncini peppers, brine, and Italian seasoning, bring to a boil, reduce the heat and simmer for a few minutes, before turning off the heat and letting it sit for 5 minutes.
- Add the greek yogurt and parmesan, mix and season with salt and pepper to taste.
- Add the cooked and drained pasta and parsley, mix and enjoy!
Option: Replace the Greek yogurt with sour cream or pureed cottage cheese.
Option: Replace the Greek yogurt with heavy cream and add it with the broth.
Option: Replace the red bell pepper with 1 roasted red pepper, sliced; add with the pepperoncini peppers instead of with the onion.
Option: Add 4 slices of bacon! Cook first, set aside and use the grease to cook the chicken in and return the bacon to the sauce at the end.
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