There is something sacred about the way a kitchen feels in the hour just before dinner. The soft clatter of pans. The swirl of steam rising. The quiet exhale of a day shifting from rush to rest.

Last night, I stood barefoot in front of the stove, stirring Alfredo sauce with one hand and steadying my spirit with the other. The dishwasher was running. A playlist I forgot to update cycled through songs I used to cry to in 2012. I felt a little behind and a little tired, but I also felt like I was home in the truest sense of the word.

This dish is not new to us. It has quietly earned a place among our family favorites, pulled out when I want to serve something rich and comforting. I have been tinkering with it for years, chasing a particular flavor I could never quite find in any recipe: the creamy indulgence of alfredo paired with the tender sweetness of sautéed bell peppers.

I am not a huge seafood fan, so many of the Cajun-style cream sauces I came across just never felt right for our table. I wanted something that hinted at the coast without being buried in shrimp or crawfish. Old Bay became my way in; a little coastal, a little unexpected, and just right.

So here it is, finally. My version. The one I make with chicken and bell pepper, with plenty of butter and cream, and just enough Old Bay to wake it up. Tossed with fettuccine and served hot; no seafood, no pretense, just comfort on a plate.

It was not fancy. There were no candles, no cloth napkins, no garnish arranged with tweezers. Just a table full of people I love, leaning in. Sometimes, cooking is about celebration. Sometimes, it is about survival. And sometimes, it is simply about showing up again, with open hands and an open heart and feeding the ones entrusted to you.

This one is for the nights that are more tired than triumphant. For the ordinary Wednesdays that ask for something warm, something creamy, something that says, you’re home now. You can rest.

Here’s what I made:

Old Bay Chicken & Bell Pepper Fettuccine Alfredo

Creamy, comforting, and packed with flavor—this fettuccine alfredo features Old Bay seasoned chicken and sautéed bell peppers in a rich Parmesan cream sauce. A warm, satisfying dish with a little coastal flair—without the seafood.

What You Will Need:

• Kosher salt
• 1 lb fettuccine
• 8 tablespoons (1 stick) salted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmigiano Reggiano cheese (about 3 ounces)
• 1 tablespoon Old Bay seasoning, divided
• 2 boneless, skinless chicken breasts
• 1 bell pepper, thinly sliced

What You Will Need To Do:

Heat a drizzle of oil in a large skillet over medium-high heat. Add 2 boneless, skinless chicken breasts and 1 bell pepper, thinly sliced. Sprinkle with 1/2 tablespoon Old Bay seasoning and sauté until the chicken is golden and cooked through, about 6–8 minutes. Transfer the chicken and peppers to a plate and set aside.

Bring a large pot of water to a boil. Add a generous pinch of kosher salt and 1 pound of fettuccine. Cook until al dente, according to the package directions (usually 9–11 minutes). Drain thoroughly and set aside.

In the same skillet used for the chicken, melt 8 tablespoons (1 stick) of salted butter over low heat. Add 2 cups of heavy cream, whisking to combine. Simmer gently, whisking often, until the sauce is slightly thickened, about 5–6 minutes. Stir in 1 1/2 cups grated Parmesan cheese and the remaining 1/2 tablespoon Old Bay seasoning, whisking until smooth and fully incorporated.

Add the drained fettuccine to the skillet with the sauce. Use tongs to gently toss the pasta until well coated.

Thinly slice the chicken and return to the skillet with the bell pepper. Stir just until everything is heated through. Serve hot, with extra Parmesan or a dash of Old Bay seasoning if desired.

If this recipe finds its way to your table, I hope it reminds you that there is beauty in the middle of the mess. That feeding people is holy work. And that comfort sometimes comes in the shape of pasta.

I hope this space inspires you to gather, savor, and enjoy good food with the people you love. See you at the table!

Gracefully yours,

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