Creamy Chicken Pasta with Bell Peppers

Ingredients:

– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 2 cups heavy cream
– 1 cup chicken broth
– 1 cup grated Parmesan cheese
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 12 ounces spaghetti or fettuccine
– Fresh chives, chopped (for garnish)

 Instructions:

1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil.
– Cook the pasta according to the package instructions until al dente.
– Drain and set aside.

2. **Prepare the Chicken:**
– In a large skillet, heat the olive oil over medium-high heat.
– Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.
– Remove the chicken from the skillet and set aside.

3. **Cook the Vegetables:**
– In the same skillet, add the diced onion and cook until it becomes translucent.
– Add the minced garlic and cook for another minute, until fragrant.
– Add the sliced bell peppers and cook until they are tender, about 5 minutes.

4. **Make the Creamy Sauce:**
– Reduce the heat to medium.
– Pour in the heavy cream and chicken broth, stirring to combine.
– Add the grated Parmesan cheese, dried basil, dried oregano, salt, and pepper.
– Stir until the cheese is melted and the sauce is smooth.

5. **Combine and Simmer:**
– Return the cooked chicken to the skillet.
– Add the cooked pasta and toss to coat in the creamy sauce.
– Let the dish simmer for a few minutes until everything is heated through and the flavors meld together.

6. **Serve:**
– Garnish with freshly chopped chives.
– Serve the creamy chicken pasta hot.

Enjoy your creamy chicken pasta with bell peppers! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.