Chicken with Red Pepper Cream Sauce Recipe -
Chicken with Red Pepper Cream Sauce Recipe
  • READY IN 45 mins

Chicken with Red Pepper Cream Sauce

Recipe by  

"I've been making this for my family for years and they love it! You can substitute cream or half and half for the evaporated milk and reduce the sour cream if you want a richer recipe. I always serve this over pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Heat 1 tablespoon olive oil in a skillet over medium heat, and saute the onion, mushrooms, and garlic until onions are tender. Remove from skillet and set aside.
  2. Heat remaining olive oil in the skillet over medium heat, and cook the chicken and turkey bacon until chicken juices run clear and bacon is browned and crisp. Return the onion mixture to the skillet, mix in the peas, and reduce heat to low. Simmer, stirring occasionally, while preparing the red pepper and sour cream sauce.
  3. In a small saucepan over medium heat, heat the roasted red peppers and oil until heated through.
  4. In a bowl, mix the sour cream and evaporated milk. Heat in the microwave on High for 1 minute, or until heated through.
  5. In a blender or food processor, blend the red peppers and the sour cream mixture until smooth. Pour over the chicken mixture in the skillet.
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2008

Pretty good, but mine came out super greasy...and that was after using peppers packed in water instead of oil! Next time I'd cook the bacon separate from the chicken so that it could crisp better, cut the olive oil down to about 2 t (using 1 t for the onions & garlic, 1 t in with the peppers), and add in some extra garlic and red pepper flakes to give it a boost. I'd also go with rotini or ridged penne instead of plain fettuccine, so that the sauce would stick better to the noodles - mine slid right off. Tasty overall, but a few minor tweaks made it even better.

Most Helpful Critical Review
Nov 25, 2012

I was very disappointed with this recipe. It wasn't that it tasted bad. It was just incredibly bland and boring. Even my husband, who LOVES bland food, wasn't crazy about this one - mainly because of the bacon. I may try to make this dish again, but will try to figure out some way to spice things up.


18 Ratings

Feb 14, 2007

I left out the peas because... well I don't like peas! Very tasty recipe, but I found it difficult to get the bacon to crisp in the same pan as the chicken and had to remove it and fry it in a separate pan.

Oct 09, 2006

This recipe was easy to make and very good. We changed it a bit by serving it over bow tie pasta. I thought it was a little bland (this may have been the peppers I used) so next time I'll kick it up with some red curry or cayenne pepper

Jan 07, 2009

This was an easy dinner to put together. Though I did make some changes, rather than oil packed red peppers, I used fresh and roasted them myself, a much better flavor than oil packed and I used fresh cream. Really very nice! Thanks for the recipe!

Apr 17, 2008

This was pretty good. Husband and I both agreed that it needed a lot more garlic. I was worried about the peas, but they fit the dish fine. I agree with PP who said that it's hard to crisp the bacon with chicken in pan. I served it over whole wheat couscous. I'll make it again, next time with more garlic and probably cream, then it will be able to hold its own enough to go over pasta.

Mar 20, 2008

Awesome, EASY, and an overall excellent choice! I made this last night and my boyfriend and I loved it! I substituted garlic powder for fresh garlic and used equal parts of sour cream and half and half. Also, I added salt and pepper to taste and let the completed sauce simmer as recommended (about 10 min). Will definitely make this one again!

Nov 12, 2009

we thought this recipe was wonderful. we substituted cream for the evaporated milk ( we like it fatty). we also used the red peppers packed in water. at the end we topped it off with parmesan cheese. i have added this to my regular cook book! thanks.


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  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 37.2 g
  • 74%
  • Sodium
  • 462 mg
  • 18%

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

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