Black-Peppered Chicken Spaghetti

PIn it

Introduction

This one-skillet spaghetti delivers bold black pepper flavor with tender chicken and soft peppers in a cream sauce—all ready in under 40 minutes. The dish comes together quickly because you cook the pasta and chicken separately, then finish everything together in one pan, building layers of flavor without fussy timing.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 5

Ingredients

• 1 pack (800 g) spaghetti noodles
• 1 L water
• 5 tbsp oil, divided
• 6 cloves garlic, crushed and minced
• 1 green capsicum, cut into 8 pieces
• 1 red capsicum, cut into 8 pieces
• 1 big onion, minced
• 100 ml cream
• 6 chicken fillets, cut into 2 cm pieces
• 25 g black pepper
• 2 tbsp salt
• 2 tbsp parsley

Instructions

1. Bring the water to a boil in a pot. Add the spaghetti and 2 tbsp oil. Boil for 10 minutes, then drain the spaghetti, reserving some cooking water.
2. Boil the chicken in salted water until the color changes. Drain the chicken.
3. Heat the remaining oil in a non-stick skillet. Add and fry the garlic, capsicum, and onion.
4. Add the drained chicken, cream, black pepper, salt, and parsley. Stir until well-combined.
5. Add the spaghetti, and toss together until well-mixed.
6. Serve hot.

Variations

Lighter version with broth: Replace the cream with 100 ml chicken broth for a thinner, less rich sauce that still coats the noodles.

Extra vegetables: Add diced zucchini, mushrooms, or cherry tomatoes with the capsicum and onion to increase bulk and nutrition without changing the cook time significantly.

Spicier heat: Increase the black pepper to 30–35 g or add fresh chili flakes to taste if you prefer more bite than the original recipe provides.

Garlic-forward: Use 8–10 cloves of garlic instead of 6 and reduce the salt slightly to avoid oversalting, since garlic brings its own intensity.

Creamy herb finish: Stir in 1–2 tbsp fresh basil or additional parsley just before serving to brighten the cream sauce.

Tips for Success

Reserve some pasta cooking water before draining—a splash of it added to the final pan helps the sauce cling to the noodles and loosens the consistency if it feels too thick.

Boil the chicken separately until the color just changes; overcooking makes it dry. Once in the cream sauce, it finishes gently and stays tender.

Fry the garlic, capsicum, and onion in oil for 2–3 minutes over medium-high heat until the edges soften and the garlic smells fragrant; this builds the base flavor before the chicken and cream go in.

Don’t skip the 25 g of black pepper—it’s the defining seasoning here. Taste as you go and add a pinch more if needed, since pepper intensity varies by brand.

Add the cooked spaghetti last and toss gently to avoid breaking the noodles; the dish comes together fastest if everything else is already warm.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.

FAQ

Can I use a different pasta shape?

Yes. Penne, fusilli, or any medium pasta holds the cream sauce well. Stick to the same total weight (800 g) and boil for the time listed on the package.

What if I don’t have fresh garlic?

Use 2–3 tsp of garlic powder instead of the 6 cloves, stirring it in with the oil before adding the capsicum and onion to avoid clumping.

Can I make this ahead?

You can prep the vegetables and measure the dry ingredients the night before. Cook the pasta and chicken fresh on the day you plan to serve, as reheating the assembled dish multiple times dries out the chicken and separates the sauce.

Is the black pepper adjustable for milder tastes?

Yes, reduce it to 15–18 g if you prefer less peppery intensity, but know it’s the signature flavor. Taste the sauce before serving the final dish so you can add more if needed.