Past Recipes
Chicken, Bell Pepper, and Spaghetti

Chicken, Bell Pepper, and Spaghetti in Sherry-Cream Sauce

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Recipe Details


In the wintertime, we particularly love dishes that can be eaten from a big bowl while snuggled up under a blanket on the couch. This creamy spaghetti with seared chicken and bell pepper ticks all the boxes, and more. Shallot, garlic, cream, and butter make for an aromatic flavor and silky texture, while a hit of sherry vinegar balances out the richness of the sauce. Garnished with parsley and, of course, Parmesan cheese, this pasta is cozy, comforting, and hearty—everything you want right now. 


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 710
  • Protein 41g
  • Total Carb 74g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    3 packets
    unsalted butter
  • red bell pepper
    red bell pepper
  • basil
    1/4 ounce
  • parsley
    1/8 ounce
  • lemon
  • shallot
  • garlic
    3 cloves
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • spaghetti
    6 ounces
  • sherry vinegar
    1 tablespoon
    sherry vinegar
  • heavy cream
    8 ounces
    heavy cream
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Unwrap butter packets and set aside to soften. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Roughly chop basil and parsley leaves, keeping herbs separate and discarding stems. Halve lemon. Peel shallot and mince. Mince garlic. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper.

  2. Cook chicken

    Cook chicken

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and scatter bell pepper around in pan. Cook, flipping chicken halfway through and stirring pepper, until pepper is tender and chicken is cooked through and no longer pink, about 12 minutes total. Transfer chicken and bell pepper to a large plate. Reserve pan, off heat, for Step 4.

  3. Cook spaghetti

    Cook spaghetti

    While chicken cooks, season boiling water generously with salt. Stir in spaghetti and cook until al dente, 8-9 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

  4. Make sauce

    Make sauce

    Return pan from chicken to medium heat with 1 packet butter. When butter is foamy, add shallot and garlic and cook, stirring, until softened and fragrant, 3-4 minutes. Then, stir in sherry vinegar, 2 tablespoons heavy cream, and half of reserved pasta cooking water to combine. Season with ¼ teaspoon salt and black pepper as desired.

  5. Finish sauce

    Finish sauce

    Increase heat under pan to high and bring sauce to a boil, then reduce heat to medium and simmer until thickened slightly, 3-5 minutes. Remove pan from heat. Add juice of ½ lemon. Stir in remaining butter to melt—your sauce should be slightly thickened and silky. Taste and add salt and black pepper as desired.

  6. Finish and plate spaghetti

    Finish and plate spaghetti

    Cut chicken into ½-inch cubes and add to pan with sauce, still off heat. Add bell pepper, basil, and spaghetti, and stir gently to combine. If needed, stir in more pasta water, 1 tablespoon at a time, to loosen sauce. Divide chicken, bell pepper, and spaghetti between serving plates. Garnish with Parmesan and parsley and dig in!

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