One-Pot Chicken Stuffed Pepper Pasta Recipe -

Experience all the savory comfort of traditional stuffed bell peppers stripped of the tedious assembly process.

This simplified, cohesive meal merges tender chicken pieces, colorful crisp peppers, al dente pasta, and a rich tomato-cream sauce into a single, effortless baking vessel.

Quick Overview

Prep Time: 10 minutes
Cook Time: 35 minutes
Rest Time: 5 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breasts or tenderloins, chopped into bite-sized pieces
1 small yellow onion, finely diced
3 medium bell peppers (any mix of red, yellow, or green), diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon kosher salt (plus extra to adjust at the end)
1/2 teaspoon freshly ground black pepper
8 ounces short pasta (such as penne, rotini, or fusilli)
1 1/2 cups low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes, with their juices
1/2 cup crushed tomatoes or smooth tomato sauce
1/2 cup heavy cream
2 cups freshly shredded cheese (mozzarella, Monterey Jack, or sharp cheddar)

Step-by-Step Instructions

1. Preparation and Sear

Preheat your oven to 375°F (190°C).
Place a large, oven-safe skillet or a heavy-bottomed Dutch oven over medium heat and add the olive oil.
Once shimmering, introduce the bite-sized chicken pieces. Sauté briefly just until the exteriors turn lightly golden (about 3 to 4 minutes)—the interior will finish cooking later in the oven. Transfer the chicken to a clean plate and set aside.

2. Soften the Aromatics

In the same skillet with the leftover chicken juices and oil, toss in the diced yellow onion and colorful bell peppers.
Sauté for 4 to 5 minutes until the vegetables begin to soften and release their natural sweetness.
Stir in the minced garlic, smoked paprika, onion powder, salt, and black pepper. Cook for roughly 1 minute, stirring constantly until deeply fragrant.

3. Combine and Simmer

Pour the short pasta, chicken broth, undrained diced tomatoes, tomato sauce, and heavy cream directly into the skillet.
Return the seared chicken and any accumulated juices back into the pan. Stir everything thoroughly to ensure the pasta is submerged as much as possible.
Bring the mixture to a gentle, bubbling simmer over medium heat.

4. Bake to Perfection

Cover the skillet tightly with an oven-safe lid or heavy-duty aluminum foil.
Transfer the covered skillet into the preheated oven and bake for 25 to 30 minutes, removing it halfway through to give the pasta a quick stir, ensuring even cooking. Bake until the pasta reaches an al dente texture and absorbs most of the liquid.

5. Melt and Crisp

Carefully remove the skillet from the oven and take off the lid.
Scatter the shredded cheese evenly across the top of the pasta mixture. Stir half of it in to create a creamy base, leaving the rest on top.
Return the uncovered skillet to the oven for an additional 5 minutes, allowing the cheese to melt completely and turn lightly golden around the edges.

6. Rest and Serve

Pull the dish out of the oven and let it rest undisturbed for 5 minutes so the sauce can thicken. Garnish with fresh herbs if desired before dishing it out.

Pro Cooking Tips

Choose the Right Skillet

Ensure your skillet is genuinely oven-safe (cast iron or heavy stainless steel works wonderfully) so it can transition seamlessly from the stovetop burner to the hot oven.

Pasta Choice Matters

Stick to short, ridged pasta shapes like penne or rotini. They act as tiny scoops, capturing the rich sauce and small bits of pepper and meat in every bite.

Shred Your Own Cheese

Pre-bagged shredded cheese is coated with anti-caking starches that can make the sauce grainy. Grating a block of cheese yourself guarantees a smooth, velvety melt.

Nutrition Facts (Per Serving)

Nutrient	Amount	Daily Value (%)
Calories	558 kcal	—
Total Fat	36 g	46%
Saturated Fat	19 g	93%
Cholesterol	117 mg	39%
Sodium	1192 mg	52%
Total Carbohydrates	33 g	12%
Dietary Fiber	5 g	19%
Total Sugars	7 g	—
Protein	29 g	58%
Vitamin C	58 mg	64%
Calcium	506 mg	39%
Iron	3 mg	16%
Potassium	613 mg	13%