• Melinda O'Malley Keckler

Peperoncini Pasta

Updated: Aug 20, 2019

Get the biggest skillet in your kitchen and get ready for a pasta treat! This is one of my favorite pasta dishes of all time. The smooth, rich alfredo sauce is the perfect backdrop for crisp little peperoncinis, carmelized onions, mushrooms and diced chicken. It's an impressive dish for guests or a weeknight pasta-fest with your family. Best of all, you just use one skillet to fix the sauce. Serve over fresh pasta and enjoy the reviews!



Those little peperoncinis add big flavor to this comforting pasta dish.



Peperoncini Pasta

By: Melinda Keckler, Crinkled Cookbook


4 tbsp butter

2 tbsp cream cheese

1 1/2 cups half and half

1/2 tsp garlic powder

1 cup freshly grated parmesan cheese, plus more for garnish when serving


2 chicken breasts, diced

1 sweet onion, sliced and diced

1/2 pound fresh mushrooms, sliced

1/2 cup sliced peperoncinis

olive oil

salt and pepper

dried parsley

fresh pasta


In a large skillet, cook sliced onion and mushrooms until softened and the onions have started to caramelize. Remove from pan and cover to keep warm. In the same skillet, cook diced chicken until lightly browned and cooked through. Remove from pan and keep warm.


In the same skillet melt butter, add cream cheese and stir until melted. Mix in half and half, garlic powder and add parmesan cheese. Stir until thickened. Return chicken, onions and mushrooms to the pan with the Alfredo sauce, add sliced peperoncini. Salt and pepper to taste. Cover and let the flavors collect for about 15 minutes or so. Keep on a very low simmer while your pasta cooks.


Serve in pasta bowls with the extra parmesan. Delicious!




What I love most about this recipe is how it is cooked in one big skillet. Well, except for the pasta which is cooked in a big pot of boiling water of course. :)



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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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