Cheesy Chicken Pepper Pasta Recipe

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Most Helpful Positive Review

Sep 08, 2003

THIS RECIPE IS SUPER!! For those of you who had "chunks" in your sauce, the secret is to heat over med heat, use SHREDDED muenster cheese (or shred it yourself) and STIR CONSTANTLY! I did have to thicken with a tsp of cornstarch. To avoid the "lack of taste" complaint, when frying the chicken, I diced half an onion and threw in a minced garlic clove. Along with sauting the red bell peppers, I also threw in some fresh sliced mushrooms and seasoned it all with 1 tsp garlic powder (and used another tsp of garlic powder in the sauce). This recipe really delivers if you can master it. It's really not difficult but you have to pay attention to the sauce. Serve with a tossed salad and breadsticks to soak up the sauce and you have a great meal. I received praise from my entire family! Thank you Heidi for being so inventive and sharing this recipe!

—DREGINEK

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Most Helpful Critical Review

Oct 17, 2003

I was disappointed with the outcome of this recipe. Perhaps it was because I could not obtain shredded muenster cheese and had to break slices of it up into the sauce mixture. The sauce turned out lumpy instead of smooth (is that normal?), and the taste was very bland. Even after adding lots of garlic powder, the taste was still mediocre. It also seemed awkward over linguine to me. Perhaps over a wild rice would be more appropriate? The sauce mixture took far longer than 10 minutes to thicken even after adding corn starch. The chicken and pepper combination was tasty, but I felt like the recipe was missing an ingredient...possibly onions or more clove garlic...something to add a little more flavor. I prepared a small portion, and I didn't finish it. It was also difficult to stir the sauce mixture (which could very easily burn or stick to your pan), the chicken and pepper mixture, and monitor the boiling linguine all at once. Overall, not worth the hassle, in my opinion.

—AMBER-SAN

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34 Ratings

Sep 17, 2004

This was excellent! Not to mention it made a ton of food...I changed it up a bit, added green pepper, onion, and zuchinni, two cloves of garlic instead of one, (with no garlic powder) and only used half as much cheese as the recipe called for. I also used sharp cheddar instead of muenster. It was still plenty cheesy, though. I also used 1% milk. I think these changes didn't affect the taste one bit and made it a little healthier. I did need to add the cornstarch, and used angel hair instead of linguine. Fabulous, will definitely be making it again!

—CAMEY9

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Apr 04, 2003

This is one of the first pasta recipes I ever tried from this site and I have been making almost once per month for the last 6 months! Its wonderful and I have impressed many a guest who have been over to eat dinner with me! The cheese doesn't melt easily. There will be a few small shreds of cheese that just seem impossible to melt entirely. The trick is (as another stated) to stir constantly and once it is smooth...its done. Trust me, once over a bed of noodles, the small clumps (if any) aren't noticable in taste or appearance. HOWEVER, if you overcook the sauce (which I accidently found out once) the sauce will seperate. Be sure not to overcook!! I love this dish and am soo pleased with it, I just had to add my comments!! Thank you Heidi! If you have more recipes like this, pass them on!!

—TRAVELIN GAL

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Oct 27, 2010

This recipe is really good I read on some comments that it needed more spicing so I went ahead and added my own thing. I seasoned the chicken with powdered oregano, garlic, tumeric and some salt. I cooked it in the skillet with leek, tomato, onions and red peppers. As for the sauce I used mozzarella cheese and instead of minced garlic I sliced up a clove and removed them after the sauce was done, I cooked the sauce on medium heat and only needed little cornstarch. I stirred the entire time and cooked it for pretty much over 10 minutes but I got it to a perfect consistency. It turned out amazing and my fiance has requested it again for tomorrow already!

—mrs_andersen

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Mar 19, 2009

There is very little flavor and the Muenster cheese does not lend itself to melting and becoming creamy.

—Michael

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May 05, 2008

This was a very easy recipe to make I had to make a few variations to use what I had on hand. I was in a pinch had no idea what to make that was easy I found this recipe and was really impressed. Used Mozarella cheese instead just because I had it on hand

—Linda

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Jan 07, 2011

This was better than I expected! I used already cooked chicken and shredded triple cheddar shredded cheesej and I did use a tsp of cornstarch. Would make this again!

—amandak23k

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Nutrition

Calories
654 kcal
33%

Carbohydrates
48.6 g
16%

Cholesterol
123 mg
41%

Fat
35.2 g
54%

Fiber
2.6 g
10%

Protein
36.4 g
73%

Sodium
504 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Chicken Pepper Pasta

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 654
Calories from Fat: 317

% Daily Value *
Total Fat 35.2g 54 %
Saturated Fat 19.8g 99 %
Cholesterol 123mg 41 %
Sodium 504mg 20 %
Potassium 487mg 14 %
Total Carbohydrates 48.6g 16 %
Dietary Fiber 2.6g 10 %
Protein 36.4g 73 %
Sugars 6.6g
Vitamin A 40 %
Vitamin C 65 %
Calcium 63 %
Iron 25 %
** Thiamin 9 %
Niacin 124 %
Vitamin B6 33 %
Magnesium 25 %
Folate 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.