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+ servings

Chicken Fettuccini in Creamy Roasted Bell Pepper and Bacon Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author WhatsInThePan


  • 1 tbsp olive oil
  • 4 skinless and boneless chicken breasts butterflied
  • 10 oz Fettuccini
  • 4 cloves garlic chopped
  • 1/4 tsp sundried tomato flakes or paprika
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 1 cup Parmesan cheese
  • 5 strips bacon
  • 1 jar (10 oz) roasted bell peppers
  • 1/2 cup fresh basil
  • Salt and pepper to taste
  • 1 tbsp flour


  • Chicken: Heat the oil in a pan over medium-high heat and season the chicken with salt, pepper and sundried tomato flakes (or paprika). Add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side. Remove from pan and set aside.
  • Add the garlic and ¼ teaspoon of sundried tomato flakes and saute until fragrant, about a minute. Stir in 1 tbsp flour. Add heavy cream and chicken stock. Add roasted red bell peppers and basil and simmer until warmed up and bubbling for about 3-5 minutes. Lower the heat and add cheese to the mixture. Whisk it in until all cheese is melted, about 2 more minutes.
  • Pasta: Cook pasta in salty water according to package instructions. Drain.
  • Putting it all together: Add pasta and chicken into the sauce and simmer for 4-5 minutes. Taste and season with more salt and pepper, if necessary.