Hungarian Wax Pepper Pasta with Chickpea Pasta

Hungarian Wax Pepper Pasta Dish with Chickpea Pasta

If you’ve been looking for a new way to use Hungarian wax peppers, this creamy chickpea pasta recipe is going to be a favorite. It’s a quick, gluten-free, low-carb dinner that combines sliced peppers, tender chicken, and a cream cheese sauce for the ultimate comfort food without the guilt. Even if you aren’t sure about Hungarian wax peppers, this pasta dish might just change your mind. It’s easy, filling, and ready in under 30 minutes — perfect for a weeknight dinner the whole family will enjoy.

I shared my Hungarian Wax Peppers and Scrambled Eggs recipe last week, and it didn’t exactly set the world on fire. That’s okay — not every recipe is for everyone. It was definitely different, and if you’ve been here for a while, you know that’s my jam. Different. I like experimenting, trying things out, and bringing a little unexpected twist into our kitchen.

But if scrambled eggs and peppers felt like too much of a stretch for you, don’t click away just yet. Today’s recipe still features Hungarian wax peppers, but this time they’re making an appearance in a comforting pasta dish that is creamy, filling, and low-carb friendly.

And if you’re someone who doesn’t like Hungarian wax peppers at all? I get it. Honestly, I wasn’t a fan either until my husband’s coworker started sharing bags of peppers with him. At first, I wrinkled my nose and said “Nope, don’t like them.” But once they started piling up in my kitchen, I figured I’d better start experimenting. Funny how trying something in new ways changes your perspective.

Why Hungarian Wax Peppers?

Let’s pause a second because a lot of people confuse Hungarian wax peppers with banana peppers. They look similar, but Hungarian wax peppers pack a bit more heat. They aren’t as fiery as a jalapeño, but they do have a mild to medium kick depending on how ripe they are.

• Flavor: slightly tangy, mildly hot, with a fresh crunch.

• Color: usually yellow to orange as they ripen.

• Use: great for stir-fries, roasting, stuffing, or slicing into pasta dishes like this one.

They’re also loaded with vitamin C, which makes them a nice boost for your immune system. If you’ve only ever pushed them aside in a dish, I’d encourage you to give them a second chance.

A Pasta Dish Without the Guilt

Now, my husband has been missing pasta lately. Real, carb-heavy pasta. Since we’ve been working hard to stay low-carb, I didn’t want to go back to old habits. Chickpea pasta is a great alternative to regular or even gluten free pastas without the heavy carb intake.

If you’ve never tried chickpea pasta before, let me tell you — it was a hard sell in my house at first. My husband gave me the “this is not pasta” look the first time I served it. But little by little, it grew on him. Now? He actually loves it.

Here’s the thing: when you start changing how you eat and you see results, foods you thought you’d never enjoy suddenly don’t seem so bad. And since chickpea pasta is gluten-free for me, high in protein for us, and lower in carbs than traditional pasta, it’s been a game changer for us both.

Hungarian Wax Pepper Pasta Dish with Chickpea Pasta

Ingredients

• 1 box chickpea pasta, cooked and drained

• 8 oz cream cheese

• 3 Tbsp heavy whipping cream

• 3 Hungarian wax peppers, washed and sliced

• 1 large chicken breast, cooked and chopped (I used leftover chicken)

• Salt and pepper to taste

Instructions

1. In a skillet, warm the chicken with the sliced peppers. Season with salt and pepper.

2. Prepare the pasta according to the package directions. Drain well.

3. Add cream cheese to the skillet and stir until melted and creamy.

4. Stir in the whipping cream, then add the pasta. Toss until coated.

5. Serve hot.

That’s it. Super easy, but packed with flavor.

Family-Approved

I can always tell how much my husband likes a recipe by how fast the leftovers disappear. Let’s just say this dish didn’t last long. He had seconds the first night and finished off the rest the following evening. His words: “You can make that every night.”

Coming from a man who once side-eyed chickpea pasta, I’ll take that as a win.

Our Health Journey (Because Food and Life Go Together)

Since I’m talking about low-carb eating, let me share something personal. My husband is down over 100 pounds! I am so proud of him. People ask all the time what his “secret” is. Truthfully, there’s no magic pill, no shots, no quick fix. It’s just us eating healthier, making better choices, and sticking to it.

As for me, I’ve lost around 30 pounds so far. It’s slower progress, but with PCOS, that’s normal. I’ve learned to stop obsessing over the scale — I only weigh myself four times a year now. Weight naturally fluctuates, and when I used to weigh every day, I’d get discouraged. Now, I focus on consistency instead of numbers.

We also stay active. Every morning Bentley (our sweet pup) and I go for a brisk walk before the humidity gets too thick. I’ve even added some stationary biking in the basement - 5 miles a day. I’ve realized weight loss is a mindset game. You’ve got to be ready for it, committed to it, and not tied to quick deadlines or unrealistic expectations.

Turning 50 soon (did I even say that out loud??) has been a wake-up call for both of us. This time it’s not about a diet, it’s about a lifestyle. Something we can sustain forever.

Tips for Making This Dish Your Own

The best part of this recipe is how customizable it is. You can take the base idea and make it fit your taste and pantry.

• Not into Hungarian wax peppers? Swap in bell peppers for a milder flavor.

• Want more heat? Add jalapeños or red pepper flakes.

• Need it dairy-free? Use a dairy-free cream cheese alternative.

• No leftover chicken? Try sausage, shrimp, or skip the meat for a vegetarian option.

• Watching calories? Use light cream cheese and a splash of milk instead of heavy cream.

Why You’ll Love This Recipe

• It’s quick and easy — dinner in under 30 minutes.

• It’s gluten-free thanks to chickpea pasta.

• It’s family-friendly — my husband proved that one.

• It’s healthy comfort food — creamy and satisfying without blowing your goals.

Your Journey, Whatever it May Be

I know not everyone is on a low-carb or gluten-free journey, but this dish proves you don’t have to sacrifice flavor when making healthier choices. Hungarian wax peppers give it a subtle kick, chickpea pasta makes it filling, and the creamy sauce ties it all together.

If you’ve been looking for a new way to use peppers, or just need an easy weeknight dinner idea, give this recipe a try. And if you’re on your own health journey — whether it’s weight loss, better eating, or just getting creative in the kitchen — I’m cheering you on.

Food should be fun, experimental, and nourishing. And who knows? You might just find yourself loving Hungarian wax peppers as much as we do now.

Ciao,

Cara