Chicken Pasta Recipe – Creamy White Sauce & Capsicum Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Pasta Recipe – Creamy White Sauce & Capsicum Delight

Hey everyone! If you’re anything like me, a comforting bowl of pasta is always a good idea. And this Chicken Pasta with a creamy white sauce and sweet capsicum? It’s quickly become a weeknight staple in my kitchen. It’s easy, flavorful, and honestly, just feels like a warm hug in a bowl. I first made this when I was craving something comforting after a long day, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another chicken pasta recipe. The creamy white sauce is what really sets it apart – it’s rich, but not too heavy, and perfectly coats the pasta and chicken. Plus, the capsicum adds a lovely sweetness and a bit of crunch. It’s a complete meal that’s ready in under 30 minutes, making it perfect for busy evenings.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 cup Pasta
• ½ – ¾ cup Cooked chicken
• 1 small Capsicum
• 1 tbsp Grated Garlic
• ½ – 1 tsp Italian Seasoning
• Olive oil
• Salt
• 30 gms Butter
• 2 tbsp Plain flour
• 1 cup Milk
• ⅓ cup Chicken stock
• Salt & pepper

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Italian Seasoning: I love a good blend of rosemary, thyme, and oregano. You can find pre-made blends, or easily make your own!
• Pasta: Penne, fusilli, or rotini work beautifully here – anything with ridges to really grab onto that sauce. I usually go for penne, it’s a classic!
• Chicken: You can use shredded, diced, or even leftover roast chicken. I often use pre-cooked chicken for a super quick meal. About 150-200 grams is perfect.
• Capsicum: Red, yellow, or orange capsicum all work well. I prefer red for a slightly sweeter flavour.
• Chicken Stock: Using a good quality chicken stock really elevates the flavour of the white sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your pasta according to the package directions. Don’t overcook it – al dente is best! Once cooked, drain it and set it aside.
2. Now, heat a drizzle of olive oil in a pan over medium heat. Add the grated garlic and sauté for about 2 minutes, until it smells wonderfully fragrant. Be careful not to burn it!
3. Add the cubed capsicum and a pinch of salt. Cook until it’s tender-crisp, stirring occasionally. This usually takes around 5-7 minutes.
4. Stir in the Italian seasoning and cooked chicken. Give everything a good mix to combine.
5. Time for the white sauce! In a separate pan, melt the butter over medium heat. Add the flour and cook for 4-5 minutes, stirring constantly, until it forms a golden roux.
6. Gradually whisk in the milk, a little at a time, until the sauce thickens and becomes smooth. Then, add the chicken stock, salt, and pepper. Simmer for 2-3 minutes, stirring occasionally.
7. Just before serving, pour the creamy white sauce over the pasta and chicken mixture. Mix well to coat everything evenly. If the sauce is too thick, add a splash of milk or stock to reach your desired consistency.

Expert Tips

• Don’t skip browning the flour for the white sauce – it adds a lovely nutty flavour.
• Whisk constantly when adding the milk to prevent lumps.
• Taste and adjust the seasoning as you go! Everyone’s palate is different.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: My friend Priya is vegan, and she swears by using plant-based butter, milk, and a good quality plant-based chicken alternative. It works beautifully!
• Gluten-Free Adaptation: For a gluten-free version, simply use gluten-free pasta and gluten-free flour for the white sauce.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes to the white sauce. My brother loves it with a generous sprinkle!
• Quick Weeknight Version: Use pre-cooked chicken and pre-cut capsicum to save even more time.

Serving Suggestions

Serve this Chicken Pasta hot, garnished with a sprinkle of fresh herbs like parsley or basil. A side salad with a light vinaigrette complements it perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk or stock to loosen the sauce when reheating.

FAQs

What type of pasta works best in this recipe?

Penne, fusilli, or rotini are all great choices because their ridges hold the sauce really well.

Can I make this chicken pasta ahead of time?

You can definitely prep the ingredients ahead of time – chop the capsicum, grate the garlic, and cook the chicken. But I recommend making the sauce and combining everything just before serving for the best texture.

How can I adjust the thickness of the white sauce?

If the sauce is too thick, add a splash of milk or chicken stock. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

What are some good vegetable substitutions for capsicum?

You can use mushrooms, broccoli florets, or even peas instead of capsicum.

Can I use a different type of stock instead of chicken stock?

Vegetable stock is a good substitute if you don’t have chicken stock on hand. It will give the sauce a slightly different flavour, but it will still be delicious!