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Chicken and Peppers in White Sauce
Ash Tyrrell

Chicken and Peppers in White Sauce

I’ve made this recipe countless times, and every single time, I’m amazed at how much everyone loves it. Chicken and Peppers in White Sauce might sound fancy, but it’s such a straightforward dish to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cut into chunks: Opt for fresh chicken for best texture. Avoid pre-cut pieces, which can dry out easily.
  • 1 red bell pepper sliced into strips: Sweet and vibrant, red peppers provide a pop of color and flavor.
  • 1 green bell pepper sliced into strips: For that slightly bitter, earthy balance to the sweetness of the red pepper.
  • 1 medium onion thinly sliced: Yellow onions caramelize beautifully, adding subtle sweetness.
  • 2 tablespoons olive oil: Perfect for sautéing the chicken and vegetables evenly.
  • 2 tablespoons butter: Adds richness to the sauce and helps brown the chicken nicely.
  • 3/4 cup chicken broth: Gives the sauce depth. Use low-sodium if you want to control the saltiness.
  • 1/2 cup mayonnaise: This is the secret ingredient for the creamy luscious sauce! Don’t worry, it won’t taste like mayo.
  • 1 tablespoon minced garlic
  • Freshly minced garlic brings a warm aromatic kick to the dish.
  • 1/2 box penne or spaghetti pasta about 8 ounces: Cooked al dente, this makes the dish a hearty one-pot meal.
  • Salt and pepper: Add to taste to season every layer of the recipe

Method
 

  1. Season the chicken chunks generously with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Once the butter melts, add the chicken and sauté until golden brown and fully cooked, about 8-10 minutes. Remove the chicken from the skillet and set aside.
  2. Using the same skillet, add your onions, red and green peppers, and minced garlic. Sauté until the veggies are tender and the onions are translucent, about 5-7 minutes. The caramelized bits from the chicken will enhance the flavor of the veggies! Once done, set the sautéed veggies aside with the chicken.
  3. While the veggies cook, boil the pasta in salted water according to the package instructions. Drain and set aside.
  4. Wipe the skillet clean and whisk together mayonnaise and chicken broth in a bowl. Pour the mixture into the skillet and heat over medium, stirring constantly. The sauce will seem thin at first but will thicken as it cooks. Once the sauce is smooth and creamy, return the chicken, vegetables, and cooked pasta to the skillet. Stir everything together to coat the ingredients evenly.
  5. Cook for a final 2-3 minutes to ensure everything is heated through. Plate up and serve immediately while hot!

Notes

  • Use freshly minced garlic instead of jarred for a brighter, more intense flavor.
  • Be patient with the sauce – it thickens best when stirred slowly over medium heat.
  • Avoid overcooking the peppers if you prefer them slightly crunchy.
  • If you’re feeling indulgent, sprinkle freshly grated Parmesan cheese on top before serving!