Spaghetti with chicken breast and bell pepper sauce

When I don't know what to cook and I have chicken breast in the fridge, sometimes I turn to something quick with pasta. This spaghetti recipe with chicken breast and pickled bell pepper sauce has saved me many evenings. It's one of those combinations you can make with simple ingredients, without much hassle. It fits well when you want something lighter than a stew, but still hearty.

Quick Info

Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Difficulty: easy
Recipe type: main course, pasta

Ingredients

400 g spaghetti
Salt (to taste, for boiling the pasta and for the sauce)
2 medium onions
50 g tomato paste
3 pickled bell peppers
1 teaspoon honey
Herbs (parsley or dill, to taste)
1 boneless chicken breast
100 ml oil

Preparation method

1. Boiling the pasta
Fill a tall pot with water and a little salt. When it starts to boil, add the spaghetti. Let them boil for a few minutes, stirring occasionally to prevent sticking, then turn off the heat and cover with a lid. Leave them covered for 15 minutes. They don’t need to cook completely on the stove – this method helps prevent them from becoming too soft.

2. Preparing the meat
Wash the chicken breast, then cut it into cubes. Heat the oil in a deep pan and add the meat to fry. Let it brown on all sides. When it’s almost done, pour in 100 ml of water. After the liquid evaporates and the meat is cooked, remove the chicken cubes to a plate with a spatula.

3. Preparing the sauce
Peel the onions, wash them, and slice them julienne. Put the onion in the remaining oil from the chicken and sauté until golden, stirring to prevent burning. Then add the tomato paste, a little salt, honey, diced pickled peppers, and another 100 ml of water. Let everything simmer on low heat for 5-10 minutes, until the peppers soften a bit and the sauce thickens slightly.

4. Finalizing
Chop the herbs finely. When the sauce is ready, add the chicken cubes back into the pot along with the herbs. Mix well and let it cook for 1-2 minutes.

5. Assembling
Drain the spaghetti in a colander and let them sit for 5 minutes. Then add them to the chicken and pepper sauce, mixing well to coat everything in the sauce. Serve the spaghetti while they are warm.

Why I make this recipe often

It’s a recipe that doesn’t require complicated techniques or special ingredients. Chicken breast and pasta are staples, and the pickled peppers add that tangy flavor that changes everything. The honey rounds out the sauce without making it sweet, just balancing the taste. It works every time, even when you don’t have much time.

Tips and variations

Tips

Wash the pickled peppers well before using them, so the sauce isn’t too salty or too sour.
Don’t leave the onion on the heat too long; if it burns, it will change the flavor of the sauce.
If you want more sauce, you can add a little extra water, but don’t overdo it so it doesn’t become too liquid.

Substitutions

The chicken breast can be replaced with boneless thighs if you prefer more tender meat.
You can use short pasta (penne, fusilli) if you don’t have spaghetti.
Pickled peppers can be swapped with roasted red peppers (but the taste will be different, less sour).

Variations

If you want a spicier sauce, you can add a pinch of pepper or chili flakes when adding the tomato paste.
For those who prefer, it can also be made without honey, but the taste will be sharper from the pickles.
You can add a little chopped garlic with the onion for a more intense flavor.

Serving ideas

Spaghetti with chicken and pickled pepper sauce is best eaten immediately after mixing, while warm. You can sprinkle fresh herbs on top if you like. It goes well with a simple salad of cabbage or pickled cucumbers, especially if you want a complete meal.

Frequently asked questions

What type of pasta can I use if I don’t have spaghetti?
You can use any pasta you have on hand – penne, tagliatelle, or fusilli. Cooking times may vary, but the procedure remains the same.

Can I use fresh peppers instead of pickled ones?
You can, but you need to sauté them longer to soften. You won’t have the same tangy taste. You can compensate with a little vinegar if you want.

What type of herbs works best?
Parsley is the most neutral, but if you have dill, it adds a special touch, especially in recipes with pickles.

Can I use homemade tomato paste?
Yes, homemade tomato paste works very well. Just adjust the salt based on how salty your paste is.

How can I make the recipe more diet-friendly?
You can use less oil for frying and choose skinless chicken breast. Whole grain pasta is an option, but the taste changes slightly.

Nutritional values

Calories: Approximately 500-600 kcal/serving (estimate for a serving of four, with the quantities above).
Protein: 25-30 g/serving (due to the chicken breast and pasta).
Carbohydrates: 65-75 g/serving (mainly from pasta).
Fats: 15-20 g/serving (from oil and, partially, meat).
The sauce is moderate in calories. If you want to reduce calories, cut back on oil or use whole grain pasta. Values are indicative and can vary based on the ingredients used.

Storage and reheating

Spaghetti with pickled pepper and chicken sauce can be stored in the fridge, in a covered container, for up to 2 days. When reheating, it’s best to put them in a pan with a little water, so they don’t dry out. I do not recommend keeping them for more than two days – the pasta becomes soft and the sauce loses its texture. The recipe does not lend itself to freezing.