Name: Chicken and Peppers in White Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 chicken parts or 2 boneless chicken breasts, cut into pieces (drumsticks, thighs, or combination); 1 green pepper, seeds removed and sliced; 1 red pepper, seeds removed and sliced; 1 medium onion, sliced; 1 heaping tablespoon minced garlic (jarred); 3/4 cup chicken broth; 1/2 cup mayonnaise; 1/2 box penne pasta; Salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter

I make this Chicken and Peppers in White Sauce when I want something creamy, comforting, and colorful on the dinner table. Tender chicken, sweet sautéed peppers, and perfectly cooked penne pasta come together in a rich white sauce made with chicken broth and mayonnaise. It is a simple, homestyle dish that feels both hearty and satisfying.

Why You’ll Love This Recipe

I love how this recipe combines everyday ingredients into a flavorful and comforting meal. The chicken turns out tender and juicy, while the peppers and onion add sweetness and color. The creamy white sauce coats every bite of pasta beautifully.

I also appreciate how flexible this dish is. I can use boneless chicken for a quicker dinner, or bone-in pieces for deeper flavor. Everything comes together in one skillet, which makes cleanup easier. It is perfect for a weeknight dinner but also special enough to serve to family or guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 chicken parts or 2 boneless chicken breasts cut into pieces (drumsticks or thighs or a combination)

1 green pepper, seeds removed and cut into slices

1 red pepper, seeds removed and cut into slices

1 medium onion, cut into slices

1 heaping tablespoon minced garlic (jarred)

3/4 cup chicken broth

1/2 cup mayonnaise

1/2 box penne pasta

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

Directions

I start by seasoning the chicken with salt and pepper. In a large skillet, I heat the olive oil and butter over medium heat, then sauté the chicken until browned on all sides and cooked through.

If I use bone-in thighs or drumsticks, I brown them skin-side down first until deeply golden. Since they will not cook completely in the skillet, I transfer them to a baking dish and bake them in a preheated 375°F (190°C) oven for about 30 minutes, or until fully cooked. Once done, I continue with the remaining steps.

Using the same skillet without cleaning it, I add the sliced green and red peppers, onion, and minced garlic. I sauté the vegetables until soft and fragrant. Then I remove them from the pan and set them aside. I drain any excess grease from the skillet and wipe it out so it is ready for the sauce.

Meanwhile, I cook the penne pasta according to the package directions. I drain it and set it aside.

Next, I return the cooked chicken to the skillet along with the sautéed vegetables and drained pasta. In a medium bowl, I whisk together the chicken broth and mayonnaise. I pour this mixture into the skillet and cook everything over medium heat for a few minutes, stirring gently, until the sauce thickens and evenly coats the chicken and pasta.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Each serving contains approximately 520 kcal.

Variations

I sometimes add sliced mushrooms for extra earthiness or a handful of spinach for added color and nutrition. If I want a cheesier flavor, I stir in grated Parmesan at the end until melted into the sauce.

For a lighter version, I use light mayonnaise and whole wheat pasta. When I want a little heat, I sprinkle in red pepper flakes or add a dash of cayenne. I can also substitute rotini or rigatoni if I do not have penne on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or milk to loosen the sauce, as it thickens in the fridge. I warm it gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between to keep the sauce smooth.

I do not recommend freezing this dish because the mayonnaise-based sauce may separate after thawing.

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FAQs

Can I use only boneless chicken for this recipe?

Yes, I often use boneless, skinless chicken breasts when I want a quicker meal. They cook entirely in the skillet and save oven time.

Can I make the sauce ahead of time?

I prefer making the sauce fresh, but I can mix the chicken broth and mayonnaise in advance and refrigerate it until ready to use.

What type of pasta works best?

I like penne because it holds the sauce well, but I can use other short pasta shapes like rotini, ziti, or rigatoni.

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (74°C). The juices should run clear, and the meat should no longer be pink inside.

Can I add more vegetables?

Yes, I can easily add vegetables like zucchini, mushrooms, or spinach. I sauté them just as I do with the peppers and onions.

Conclusion

I enjoy making this Chicken and Peppers in White Sauce because it is creamy, hearty, and full of flavor. The tender chicken, colorful vegetables, and rich sauce create a comforting pasta dish that I can prepare with simple ingredients. It is a dependable recipe that I turn to whenever I want a satisfying and family-friendly meal.

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