Creamy Chicken Spaghetti with Bell Pepper, Sun-Dried Tomato, and Parmesan

Headnote

This is a composed pasta of quiet richness: tender chicken, glossy spaghetti, and a cream sauce sharpened by garlic, black pepper, and the concentrated sweetness of sun-dried tomato. The bell pepper brings freshness and a clean vegetal note, while parmesan gives the sauce its necessary depth and finish. It should eat as a unified dish, creamy but not heavy, with each element distinctly present.

Recipe essentials

Dish category: Pasta
Cuisine or origin: Contemporary Italian-inspired
Course type: Main course
Yield: 1 serving
Serving size: 390 g
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Difficulty: Intermediate

Equipment

2.5 L saucepan

25 cm sauté pan

Fine grater

Tongs

Sharp knife

Cutting board

Colander

Ingredients

Pasta and sauce

90 g spaghetti

120 g chicken breast, trimmed

20 g olive oil

40 g bell pepper, finely sliced

10 g garlic, finely minced

25 g sun-dried tomato, finely sliced

110 g cream sauce

20 g parmesan cheese, finely grated

1 g black pepper

Method

1. Bring a saucepan of water to a full boil. Add the spaghetti and cook for 8 to 10 minutes, until just tender with a slight firmness at the center. Drain well and reserve briefly.

2. Meanwhile, cut the chicken breast into even strips. Season it lightly with half of the black pepper. The pieces should be uniform so they cook cleanly and remain tender.

3. Set the sauté pan over medium-high heat and add the olive oil. When the oil shimmers, add the chicken in a single layer. Cook for 3 to 4 minutes, turning once, until lightly golden and just cooked through. Transfer to a plate.

4. Add the bell pepper to the same pan and cook for 2 minutes, stirring steadily, until it softens at the edges but retains a slight bite. Add the garlic and sun-dried tomato and cook for 30 to 45 seconds, just until fragrant.

5. Lower the heat to medium. Add the cream sauce and bring it to a gentle simmer for 2 minutes, stirring to integrate the pan juices. The sauce should thicken slightly and appear smooth and cohesive.

6. Return the chicken and any resting juices to the pan. Add the spaghetti and toss with tongs for 1 to 2 minutes until the pasta is fully coated and the chicken is warmed through. Add the parmesan and the remaining black pepper, and toss again until the sauce clings to the strands in a satin finish.

7. Taste for balance and adjust only by continuing to toss over low heat for a few seconds if the sauce needs tightening. The final texture should be creamy, glossy, and supple, not loose or heavy.

Plating and serving

Twirl the spaghetti into a warm shallow bowl, arranging the chicken and peppers evenly through the pasta rather than on top of it. Spoon any remaining sauce over the surface and finish with a fine snowfall of parmesan. Serve immediately while the sauce remains fluid and the pasta retains its tension.

Professional notes

Use moderate heat once the cream sauce is added; excessive heat will dull the sauce and tighten the chicken. The bell pepper should soften without collapsing, preserving contrast in the final dish. Parmesan must be added off direct high heat so it melts into the sauce rather than becoming grainy.