This one pot chicken stuffed pepper pasta bake is pure comfort. It's saucy, cheesy, cozy, and tastes just like stuffed peppers without all the work.
1 tablespoon olive oil
1 pound skinless, boneless chicken breass or tenderloins, cut into bite-sized pieces
1 small yellow onion, diced
3 bell peppers, any color, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
8 ounces short pasta (penne, rotini, or elbows)
1 1/2 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup crushed tomatoes or tomato sauce
1/2 cup heavy cream
2 cups shredded cheese (low-moisture mozzarella, Cheddar, or Monetary Jack)
Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chicken and cook until lightly browned, 3 to 4 minutes (it will finish cooking later). Remove chicken to a plate.
Add onion and bell peppers to the same pot and cook until softened, 4 to 5 minutes. Mix in garlic, smoked paprika, onion powder, salt, and pepper. Cook until fragrant, about 1 minute.
Stir in pasta, chicken broth, diced tomatoes, tomato sauce, and cream. Add chicken back in and mix well. Bring to a gentle simmer. Cover and transfer to the oven.
Bake in the preheated oven until pasta is tender and the mixture is saucy, 25 to 30 minutes, stirring once halfway through.
Remove from the oven. Stir in cheese until melted and creamy. Return to the oven, uncovered, for additional 5 minutes.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired. Enjoy!
