Smoky Chicken and Peppers Penne

By Christian Reynoso

Updated March 17, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
35 min
Rating
4(94)
Comments
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Sweet, spiced, garlicky and soothing, this simple pasta showcases juicy chicken and vibrant bell peppers that are cooked until silken. The addition of one spicy chile adds a mellow, flavorful heat. There’s another pepper too: Paprika is cooked with the chicken and vegetables to add a deeper smoky pepper flavor. A dollop of yogurt tops the pasta: mix it in so each bite is as lively as it is comforting. 

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Ingredients

Yield:4 servings

  • Salt and black pepper 

  • 12 ounces penne or penne rigate

  • ¾ to 1 pound boneless, skinless chicken thighs or breasts

  • 2 teaspoons ground cumin, divided, plus more for serving 

  • 2 teaspoons smoked paprika, divided, plus more for serving 

  • 3 to 4 tablespoons extra-virgin olive oil, plus more for drizzling

  • 3 small bell peppers (red, yellow or orange, or a mix), cut into ½-inch-thick strips

  • 1 small poblano chile or jalapeño, stemmed, seeded and cut into ½-inch-thick strips

  • 4 garlic cloves, thinly sliced

  • 1 teaspoon red or white wine vinegar 

  • 2 to 4 tablespoons fresh oregano leaves, to taste, for serving 

  • Yogurt, labneh or sour cream, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

71 grams carbs; 95 milligrams cholesterol; 583 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 6 grams fiber; 624 milligrams sodium; 32 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve ⅓ cup cooking water and drain pasta.

  2. Step 2

    Meanwhile, slice the chicken crosswise into ½-inch-thick pieces, season with 1 teaspoon cumin, 1 teaspoon paprika, about ½ teaspoon salt and some black pepper. 

  3. Step 3

    Pour 2 tablespoons of olive oil into a large skillet and turn the heat to high. When the skillet is hot enough that the oil is shimmery and glides across the pan quickly when the pan is tilted, add the chicken in an even layer. Cook, tossing occasionally, until the chicken is golden and cooked through and the olive oil is reddish brown, about 5 minutes. Turn the heat down to medium and, using a slotted spoon or tongs, transfer the chicken to a plate. 

  4. Step 4

    If the skillet seems a little dry, add another tablespoon of olive oil. Add the bell peppers and the poblano, season with salt and cook, tossing occasionally until softened yet still intact, about 10 minutes. Stir in the garlic and the remaining 1 teaspoon each cumin and paprika and cook until the garlic is just slightly softened, about 1 minute. Add the vinegar and the remaining 1 tablespoon olive oil and turn the heat down to medium-low. 

  5. Step 5

    Add the pasta, the reserved pasta cooking water and the chicken. Toss to coat well, bring to a simmer and turn off heat. To serve, season with salt and pepper to taste and toss in the fresh oregano leaves so they just barely wilt. Transfer to bowls, drizzle with more olive oil and sprinkle with more spices if desired, and spoon a dollop of yogurt over the top.

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    Ratings

    4 out of 5
    94 user ratings
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    Comments

    Lara

    @Adele So leave out the yogurt. Did you really have to ask?

    Jennifer Raiser

    My daughter said this, "tasted like fajitas," -- not bad but not right with pasta, although it would work on Spanish rice. I doubled the garlic for stronger flavor and added some white wine to make enough sauce. With some tweaks, an easy weeknight dinner.

    deb

    @Lucy in NC Yes, agree Adele was trying to get at whether the creaminess was key to enjoyment. Thank you from detracting from the other replies to Adele. Not sure why people need to be that way.

    Laura F

    Agree this goes well with Spanish or Mexican rice. FYI, made this with pork as we have a chicken allergy situation. It is amazing! Same treatment as with chicken. Greek yogurt is v tasty as a topping.

    Karen

    I added an additional 1 tsp of the cumin and smoked paprika - I think it enhanced the flavour, which is otherwise subtle. Used drumsticks and would recommend oven grilling or bbq to crisp the skin. Then top the pasta with the chicken. We felt the yogourt pulled it all together nicely.

    Jori

    A little too similar to fajita night in our household - and not better enough to replace it. Don’t like yogurt or sour cream so we just went without, but that made it quite dry.

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