Colourful cheesy chicken pasta

    30 min

    This is a great way to get kids to eat veg. Colourful peppers are tossed with chicken goujons and pasta in a four-cheese sauce. Serve with a crisp salad for a super midweek supper.

    170 people made this

    Serves: 6 

    • 450g mini chicken fillets
    • 4 tablespoons plain flour
    • 1 tablespoon olive oil
    • 1 (500g) packet spaghetti
    • 1 tablespoon olive oil, divided
    • 1 green pepper, cut into 1cm strips
    • 1 red pepper, cut into 1cm strips
    • 1 yellow peppers, cut into 1cm strips
    • 1 onion, chopped
    • 2 tablespoons chopped garlic
    • 350ml shop-bought four cheese sauce
    • 8 tablespoons chopped fresh parsley

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place chicken and flour in a large re-sealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large frying pan over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from frying pan and place in a medium bowl; set aside.
    2. Bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 180ml cooking water, and return pasta to pot. Set aside pasta and cooking water.
    3. Wipe frying pan with kitchen paper. Heat 1 teaspoon oil in frying pan over medium heat. Add green pepper, red pepper, yellow pepper, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
    4. Stir in cheese sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

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    Reviews in English (142)


    The kids loved this (so did I) delicious and easy to prepare.  -  06 May 2012


    This recipe almost has it right except for the Alfredo Sauce. In the resaturant not mentioned it is a white wine butter sauce. I make this all the time we LOVE it but I do it right! Sauted chicken strips in olive oil 1/4 cup with salt and pepper. Remove from pan leave bits in bottom. Add peppers and onion to pan and saute til tender not too soft, then also remove from pan. Add more olive oil if needed you need 1/4 cup then add 3-4 cloves of garlic minced saute til soft and slightly brown be careful not to burn. Add 3 T flour and wisk then add 1 cup dry white wine to deglaze pan scrapping all bits with wooden spoon. let reduce down on med heat. Add 1 can chicken broth when thick add 1/4 cup cold butter in pieces stir well. Check for seasoning may need addtnl salt and pepper. Add back in chicken and pepper&onions to rehaeat serve over fav pasta! yum yum and the real deal!  -  22 Feb 2009  (Review from Allrecipes US | Canada)


    I love chicken scampi at the Italian restaurant chain and hated this one. The alfredo sauce is all wrong for the recipe. Try Chicken Scampi II. It tastes much more like the recipe at the Italian restaurant.  -  10 Mar 2002  (Review from Allrecipes US | Canada)