Chicken Spaghetti in Black Pepper Cream

Introduction

The sauce in this chicken spaghetti is built from cream, black pepper, and a little reserved pasta water, so it coats the noodles instead of pooling in the pan. You get tender chicken, softened green and red capsicum, and a direct pepper bite in about 45 minutes, which makes this a practical weeknight dinner that also reheats well.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 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

• Replace the spaghetti noodles with fettuccine if you want a wider pasta that holds more of the black pepper cream.
• Swap the green capsicum for more red capsicum if you want a slightly sweeter finish and less bitterness.
• Replace the 100 ml cream with 100 ml evaporated milk for a lighter sauce; the texture will be looser and less rich.
• Reduce the 25 g black pepper to 15 g if you want the dish milder and less aggressively peppery.
• Use boneless chicken thighs instead of chicken fillets for a juicier result and a slightly richer flavor.

Tips for Success

• Reserve some of the spaghetti cooking water in step 1; it helps loosen the sauce if the pasta tightens up in the pan.
• Boil the chicken only until the color changes in step 2, since it will cook again in the skillet and can dry out if overdone.
• The black pepper amount is strong, so make sure it is evenly distributed when you stir in the cream to avoid pepper-heavy pockets.
• Toss the spaghetti thoroughly in step 5 so the cream and pepper coat the noodles instead of sitting underneath them.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This dish is not ideal for freezing because the cream sauce can separate and the spaghetti softens too much after thawing.

Reheat on the stovetop over low heat with a small splash of water, stirring until the sauce loosens and the pasta is hot. You can also microwave it in a covered container in 1-minute intervals, stirring between rounds to keep the cream from overheating.

FAQ

Can you use pre-cooked chicken instead of boiling fresh chicken?

Yes. Add chopped cooked chicken in step 4 and heat it through in the sauce.

Why do you need to reserve some spaghetti cooking water?

The starch in the water helps the cream cling to the noodles and gives you a way to loosen the pasta if it looks dry after tossing.

Is 25 g black pepper too much?

It makes the dish distinctly pepper-forward. If you want a softer heat, reduce it before cooking rather than trying to correct it later.

Can you use milk instead of cream?

You can, but the sauce will be thinner and less stable. Use less pasta water and cook gently so it does not turn watery.