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Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup frozen peas
2 cups rotini pasta
1 can (14.5 ounces) diced tomatoes, undrained
1 cup chicken broth
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Sauté Vegetables:
In the same skillet, add onion and bell pepper. Cook for 3-4 minutes, until the onion is translucent and the bell pepper is tender. Add garlic and cook for an additional 1 minute.
Prepare the Pasta:
Add rotini pasta to the skillet, along with diced tomatoes, chicken broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the pasta is tender and most of the liquid is absorbed.
Make the Sauce:
Stir in heavy cream, shredded cheddar cheese, and Parmesan cheese. Cook until the cheese is melted and the sauce is creamy. Return the cooked chicken to the skillet and mix to combine. Season with salt and pepper to taste.
Finish and Serve:
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings
