A Flavorful, Creamy Pasta Dish Made With Tender Chicken, Tangy Pepperoncini Peppers, And All Cooked In One Pot – Simple, Delicious, And Easy To Clean Up!
This One-Pot Pepperoncini Chicken Pasta is one of my go-to recipes for busy nights when I want something hearty, flavorful, and easy to make. The combination of tender chicken, the zesty tang of pepperoncini peppers, and creamy pasta makes every bite so comforting.
Plus, it’s a one-pot meal, so cleanup is a breeze! My family loves this dish because it’s packed with flavor and the tangy, slightly spicy pepperoncini peppers really take the dish to the next level. It’s a simple yet satisfying meal that’s perfect for busy nights or even dinner parties.
Questions I Often Get Asked About This Recipe
Q: Can I use a different type of pasta?
A: Yes! You can use any type of pasta you like – penne, fusilli, or rotini work particularly well in this dish. Just be sure to adjust the cooking time according to the type of pasta you use.
Q: Can I make this dish spicier?
A: Absolutely! You can add more pepperoncini peppers or include a pinch of red pepper flakes to the dish to give it an extra kick.
Q: Can I use chicken breasts instead of thighs?
A: Yes! You can use boneless, skinless chicken breasts instead of thighs. Just be sure to cook them until they’re fully cooked through, as chicken breasts can dry out more easily than thighs.
Q: Can I make this ahead of time?
A: This dish is best served fresh, but you can cook the chicken and prepare the pasta ahead of time. Store the cooked pasta and chicken separately in the fridge, then combine and reheat when ready to serve.
Q: Can I make this recipe vegetarian?
A: Yes! You can skip the chicken and use extra vegetables like bell peppers, mushrooms, or zucchini. You could also add some vegetarian sausage for protein.
What You Need to Make One-Pot Pepperoncini Chicken Pasta
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Pasta:
- 12 oz pasta (penne, rotini, or farfalle work great)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (12 oz) pepperoncini peppers, drained and sliced (reserve a few whole peppers for garnish)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for extra spice)
- Fresh parsley or basil, for garnish (optional)
How to Make One-Pot Pepperoncini Chicken Pasta
1. Cook the chicken:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper on both sides. Add the chicken to the pot and cook for 6-7 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the pot and set it aside to rest. Once cooled slightly, slice the chicken into strips or bite-sized pieces.
2. Cook the pasta:
In the same pot, add another tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Combine the ingredients:
Add the sliced pepperoncini peppers, chicken broth, heavy cream, and oregano to the pot. Stir to combine. Bring to a simmer, then add the uncooked pasta. Stir to coat the pasta in the sauce, then cover and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has absorbed. Stir occasionally to prevent the pasta from sticking to the bottom.
4. Finish the dish:
Once the pasta is cooked, stir in the grated Parmesan cheese, and add the cooked chicken back into the pot. Mix everything together until the cheese is melted and the pasta is creamy. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.
5. Serve:
Garnish the pasta with fresh parsley or basil and a few whole pepperoncini peppers for a touch of color. Serve immediately and enjoy!
Tips
- For extra flavor: You can add a splash of white wine to the sauce for a deeper, richer taste.
- Add veggies: Add spinach, mushrooms, or bell peppers to the dish for more texture and flavor.
- For a lighter version: You can substitute the heavy cream with half-and-half or even milk if you prefer a lighter sauce.
Reader Reviews
🌟🌟🌟🌟🌟 Megan P. – “This is a fantastic one-pot meal! The pepperoncini gives it just the right amount of tang, and the creamy sauce is delicious. My family devoured it!”
🌟🌟🌟🌟 Rachel T. – “I made this for dinner, and it was a big hit! The chicken was so juicy, and the pasta was creamy and full of flavor. A keeper for sure!”
🌟🌟🌟🌟🌟 Sophie R. – “I love how easy this was to make! The pasta absorbed all the flavors from the pepperoncini, and it was so creamy. I’ll be making this again!”
🌟🌟🌟🌟 Emma B. – “This recipe was so quick and easy, and it’s packed with flavor! The tang from the pepperoncini peppers really makes it special.”
🌟🌟🌟🌟🌟 Jessica H. – “This one-pot pepperoncini chicken pasta is my new favorite weeknight dinner! It’s creamy, flavorful, and so comforting. My kids loved it too!”
Printable Recipe
One-Pot Pepperoncini Chicken Pasta
Ingredients
- For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Pasta:
- 12 oz pasta (penne, rotini, or farfalle work great)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (12 oz) pepperoncini peppers, drained and sliced (reserve a few whole peppers for garnish)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for extra spice)
- Fresh parsley or basil, for garnish (optional)
Instructions
1. Cook the chicken:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper on both sides. Add the chicken to the pot and cook for 6-7 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the pot and set it aside to rest. Once cooled slightly, slice the chicken into strips or bite-sized pieces.
2. Cook the pasta:
- In the same pot, add another tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Combine the ingredients:
- Add the sliced pepperoncini peppers, chicken broth, heavy cream, and oregano to the pot. Stir to combine. Bring to a simmer, then add the uncooked pasta. Stir to coat the pasta in the sauce, then cover and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has absorbed. Stir occasionally to prevent the pasta from sticking to the bottom.
4. Finish the dish:
- Once the pasta is cooked, stir in the grated Parmesan cheese, and add the cooked chicken back into the pot. Mix everything together until the cheese is melted and the pasta is creamy. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.
5. Serve:
- Garnish the pasta with fresh parsley or basil and a few whole pepperoncini peppers for a touch of color. Serve immediately and enjoy!
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If You Enjoyed This Recipe, Please Share!
If you loved this One-Pot Pepperoncini Chicken Pasta, please share it with your friends and family! It’s a delicious, easy-to-make dish that’s perfect for any weeknight dinner. Share it on social media and tag me – I’d love to see how your pasta turns out!
