This creamy chicken pasta is made with tender noodles coated in white pasta sauce with with sautéed onions, peppers and chicken. An easy shredded chicken pasta recipe your family will love!

Bowl of creamy shredded chicken pasta with bow-tie noodles, peppers, and parmesan, ready to serve with a fork.

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Shredded Chicken Pasta with Peppers and Onions

This shredded chicken pasta is one of our go-to weeknight dinners, inspired by a favorite dish from Biaggi’s Italian restaurant.

Tender farfalle gets tossed in a creamy white sauce with sautéed peppers and onions, then loaded up with shredded rotisserie chicken seasoned with lemon pepper and Creole seasoning. It’s similar to chicken fettuccine alfredo, but with a bit more kick, kind of like a blackened chicken pasta without the heat.

The original recipe included peas and bacon, but I like keeping the peppers and onions front and center and skipping the extras.

XO - Jamielyn

Recipe Ingredients

Ingredients for creamy chicken pasta including farfalle pasta, shredded chicken, red bell pepper, cream, parmesan, garlic, green onions, and spices.

Find the full printable recipe with specific measurements below.

  • Shredded chicken: Rotisserie chicken makes this dish come together in a snap.
  • Bell pepper: Sliced red bell pepper adds a nice crunch to the tender pasta.
  • Green onion: I like to use green onions to help cut some of the creaminess.
  • Seasoning: Lemon pepper, Creole seasoning, and dried basil add a boost of flavor to this pasta.
  • Heavy whipping cream: This is a key ingredient to the creaminess of the pasta. I wouldn’t use milk, as the sauce will not properly thicken, but you could use half-and-half for a lighter option.
  • Flour: This helps thicken the sauce and makes it stand up to the pasta..
  • Farfalle noodles: I prefer farfalle because the shape perfectly holds the sauce.

How to Make Creamy Chicken Pasta

Step-by-step how to make creamy chicken pasta: seasoned shredded chicken, cooking pasta, sautéed peppers, and creamy sauce in skillet.
  1. Combine. In a large bowl combine chicken, lemon pepper, creole and basil in a bowl.
  2. Boil. Bring the water to a boil then add in the pasta and cook according to package directions and then drain.
  3. Sauté the green onions and the red bell peppers together until they are tender. Add in the shredded chicken and garlic and stir together.
  4. Simmer. Add the cream and flour to the pan. Continue to stir until smooth and let simmer until the sauce is thickened. Add salt and pepper for extra flavor.

Need to cook chicken for this creamy chicken pasta?

Cube 1 pound chicken into bite-sized pieces and cook in a skillet with 1 to 2 Tablespoons of olive oil over medium heat until no longer pink. Remove the chicken, keep warm and proceed with sauteing the bell pepper.

Creamy chicken pasta served over farfalle noodles with red peppers, parmesan, and green onion garnish.

Recipe Tips

  • Salt the pasta water. Add about 1 tablespoon of kosher salt per pound of pasta to the water. This simple step makes a big difference in flavor.
  • Thicken the sauce. Use heavy cream for the richest flavor and stir in 1–2 teaspoons of flour to help thicken.
  • Lemon: A squeeze of fresh lemon juice is a way to brighten up the sauce and enhance the lemon pepper flavor even more.
  • Freshly shaved cheese. Fresh Parmigiano adds a melty, salty finish that makes the creamy sauce even better.
  • Keep pasta creamy. Let sauce simmer until it thickens before tossing in pasta, don’t rush this step. If it’s still not thick enough, stir in another teaspoon of flour. If it ends up too thick, save a little pasta cooking water and stir some in to loosen it back up.

Variations

  • Noodles: Use fettuccine or penne pasta like I do in primavera pasta!
  • Meat: Swap the chicken with shrimp for a fun twist, or exclude the meat all together to make vegetarian like in my creamy penne pasta.
  • Vegetables: Feel free to add in other veggies when sautéing the onions and peppers. Mushrooms, tomatoes, broccoli, peas or spinach are all great additions.
  • Bacon: A sprinkle of crispy bacon crumbs is an easy way to add more flavor to this dish. Easily cook bacon in the oven while the pasta cooks on the stove.
  • Make lighter: Swap the heavy whipping cream with half and half.
  • Cheese: If you prefer a cheesy sauce similar to homemade Alfredo, stir in 1/2-3/4 cup freshly grated parmesan cheese while the sauce simmers.
Close-up of shredded chicken pasta with creamy sauce, red bell peppers, and grated parmesan on bow-tie noodles.

Love easy dinner ideas? Try this chicken and bacon ranch pasta, creamy Tuscan chicken pasta or chicken alfredo lasagna recipe!

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Creamy chicken pasta made with shredded chicken, peppers and onion on a white plate.

Creamy Chicken Pasta

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
This creamy chicken pasta is made with tender noodles coated in white pasta sauce with shredded chicken, sautéed onions and peppers.
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Video

Ingredients 

  • 2 cups shredded rotisserie chicken
  • 2 teaspoons lemon pepper , plus more to taste
  • 1 teaspoon Creole seasoning , or Cajun seasoning
  • ½ teaspoon dried basil
  • 1 pound farfalle pasta
  • 1 to 2 Tablespoons olive oil
  • ¼ cup green onion , sliced thin
  • 1 red bell pepper , sliced thin
  • 2 to 3 cloves garlic , minced
  • 2 cups heavy whipping cream
  • 1 to 2 teaspoons flour or cornstarch , plus more if needed
  • Salt , to taste
  • Ground black pepper , to taste

For serving: Parmigiana or Fresh basil, if desired

Instructions

  • In a bowl, stir together 2 cups shredded chicken, 2 teaspoons lemon pepper, 1 teaspoon creole, and 1/2 teaspoon dried basil.
  • Boil pasta according to package directions and then drain.
  • In a large skillet, heat the oil over medium heat. Sauté 1/4 cup green onions and 1 bell peppers. Stir in the chicken. Once peppers are tender, add in 2-3 garlic cloves and turn the stove to low.
  • Pour in 2 cups cream and sprinkle 1-2 teaspoons flour over the top. Stir until smooth and let simmer until the sauce begins to thicken. Add in another teaspoon of flour, if needed. Salt and pepper, to taste.
  • Pour the chicken and sauce over cooked noodles and top with parmigiana.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Chicken: You can also cook 1 pound of chicken for this recipe. Cube the chicken into bite-sized pieces and then cook in the skillet with 1 to 2 Tablespoons of olive oil over medium heat. Remove the chicken and cook the bell peppers. 
Vegetables: This recipe is easily customizable. You can add in mushrooms with the bell peppers. Sometimes I’ll also mix peas or chopped spinach at the end (after the cream is mixed in).
Make lighter: If you’d like to make this dish lighter, you can use half-and-half. I wouldn’t use milk, as the sauce will not properly thicken. 
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of reserved pasta water or cream to keep the sauce creamy.

Nutrition

Calories: 546kcal, Carbohydrates: 46g, Protein: 26g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 124mg, Sodium: 226mg, Potassium: 240mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1479IU, Vitamin C: 20mg, Calcium: 60mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.