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Creamy Chicken and Red Pepper Pasta Easter RecipesMeat

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Creamy Chicken and Red Pepper Pasta

Recipe courtesy Blue Band, Golden Ray and Cookeen
  • 1 1/2 cups linguini
  • 2 tablespoons Blue Band Margarine
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups cubed chicken
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated Parmesan, plus more for garnish
  • 3 roasted red peppers, chopped
  • Salt and black pepper to taste


Prep time: 20 minutes
Bake time: 20 minutes
Serves 4

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat 2 tablespoons of Blue Band Margarine in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Add chicken and cook for 10 minutes. Stir in milk, heavy cream, cheddar cheese and Parmesan until cheeses have melted, about 1-2 minutes. Add red peppers. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
3. Serve immediately, garnished with parmesan, if desired.

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