Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream Recipe
This Parmesan Roasted Red Pepper Chicken Bowties recipe combines tender slices of chicken breast with a creamy garlic sauce, roasted red peppers, and Parmesan cheese, tossed with perfectly cooked bowtie pasta. It’s a flavorful and comforting dish that balances rich creaminess with a mild herbal note, ideal for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 12 oz bowtie pasta
Chicken
- 1 lb boneless skinless chicken breast, thinly sliced
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup roasted red peppers (jarred or homemade), sliced
- ¾ cup heavy cream
- 2 oz cream cheese (optional, for added richness)
- ¾ cup grated Parmesan cheese
- ½ tsp Italian or Southern herb blend (such as thyme, oregano, rosemary)
Garnish
- Fresh parsley or basil, for garnish
- Optional: red pepper flakes or balsamic drizzle
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the chicken: Season the thinly sliced chicken breast with salt, black pepper, and garlic powder evenly. Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for 5-7 minutes, flipping occasionally, until golden and cooked through. Remove from skillet and set aside.
- Make the sauce base: In the same skillet, reduce heat to medium. Add butter and let it melt. Add the minced garlic and saute for about 1-2 minutes until fragrant but not browned.
- Add roasted peppers and cream: Stir in the sliced roasted red peppers, followed by the heavy cream and optional cream cheese. Stir continuously to combine and allow the cream cheese to melt smoothly into the sauce.
- Add cheese and herbs: Mix in the grated Parmesan cheese and the Italian herb blend. Stir well to incorporate all ingredients, cooking for another 2-3 minutes until the sauce thickens slightly.
- Combine chicken and pasta: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and gently toss everything together so that the pasta is evenly coated with the creamy sauce and chicken is well distributed.
- Garnish and serve: Remove from heat and sprinkle fresh chopped parsley or basil on top. Optionally, add red pepper flakes for heat or a drizzle of balsamic for extra flavor contrast. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream cheese.
- Use fresh roasted red peppers for the best flavor if time permits; otherwise, jarred roasted red peppers work well.
- To make the dish spicier, add red pepper flakes during the sauce preparation.
- This dish pairs wonderfully with a simple green salad or garlic bread.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
Keywords: Parmesan chicken pasta, Roasted red pepper chicken, creamy garlic pasta, bowtie pasta recipe, easy chicken dinner