Black-Peppered Chicken Spaghetti
Spaghetti noodles, chicken breast and green capsicum come together in this chicken — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente according to the package timing, then drain and reserve a cup of the pasta water.
- While the pasta cooks, cut the chicken breast into thin strips and season with salt and a little of the black pepper.
- Heat the oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes, turning, until golden and cooked through to an internal temperature of 74 C (165 F), then set aside.
- In the same skillet, add the minced garlic and sliced onion and cook for 2 minutes, then add the sliced green and red capsicum and stir-fry for another 3 minutes until just tender.
- Return the chicken to the pan, pour in the cream, and add the remaining black pepper, stirring to combine into a loose sauce.
- Add the drained spaghetti and toss to coat, loosening the sauce with a splash of reserved pasta water if needed.
- Stir in the grated parmesan, taste and adjust the salt and pepper, and serve hot with an extra crack of black pepper on top.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Black-Peppered Chicken Spaghetti take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Black-Peppered Chicken Spaghetti is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: HK TKL 調景嶺 Tiu Keng Leng 明愛專上學院 CIHE restaurant Grove Cafe canteen restaurant Lunch food black pepper 雞扒 Curry Chicken Steak 碟頭飯 rice July 2019 SSG 01.jpg by Rai 200 Lanbrowz Weilk, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.