Description

This Best Parmesan Roasted Red Pepper Chicken recipe combines tender, thinly sliced chicken breasts with bowtie pasta in a rich, creamy garlic and roasted red pepper sauce. The sauce is infused with Parmesan cheese and Italian herbs, making it a comforting and flavorful dish perfect for cozy nights in.

Ingredients

Scale

For the Pasta

12 oz bowtie pasta (Substitution: Use gluten-free pasta for a gluten-free version)

For the Chicken

1 lb boneless skinless chicken breast (Tip: Slice thinly for even cooking)
Salt & black pepper (Essential for enhancing the overall flavor profile)
1 tsp garlic powder (Adds a mellow depth to the chicken seasoning)
1 tbsp olive oil (Used for sautéing the chicken to a golden perfection)

For the Sauce

2 tbsp butter (Lends richness to the garlic cream sauce)
4 cloves garlic, minced (Infuses the dish with a fragrant aroma)
½ cup roasted red peppers (Substitution: Use jarred or homemade roasted peppers as desired)
¾ cup heavy cream (The key to achieving that luscious creamy texture)
2 oz cream cheese (Boosts the sauce’s richness for an indulgent finish)
¾ cup grated Parmesan cheese (Contributes a nutty flavor and thickens the sauce beautifully)
½ tsp Italian or Southern herb blend (Adds an earthy touch to harmonize flavors)

For Garnish

Fresh parsley or basil (Brightens the dish and adds a pop of color)
Red pepper flakes or balsamic drizzle (For those who enjoy a touch of heat or tanginess)

Instructions

Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10–12 minutes. Once done, reserve ½ cup of the starchy pasta water before draining the pasta in a colander. Set it aside while you prepare the rest of the dish.
Prepare and Cook the Chicken: While the pasta is cooking, slice the boneless skinless chicken breast thinly for even cooking. Season with salt, black pepper, and garlic powder. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces, cooking for about 6–7 minutes until golden brown and cooked through, with a nice sear. Once done, remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Stir in ½ cup of roasted red peppers, allowing them to warm through before pouring in ¾ cup of heavy cream. Add 2 oz cream cheese now to create a silky texture, stirring until smooth.
Add Cheese and Herbs: Once the sauce is smooth, sprinkle in ¾ cup of grated Parmesan cheese along with ½ teaspoon of the Italian herb blend. Stir gently until the cheese has melted and the sauce has thickened nicely, embracing all the rich flavors.
Combine and Finish: Return the seared chicken to the skillet along with the drained bowtie pasta. Toss everything together to ensure the pasta is generously coated in the creamy sauce. If the sauce appears too thick, gradually add the reserved pasta water to achieve your desired consistency.
Garnish and Serve: Plate your Best Parmesan Roasted Red Pepper Chicken Bowties hot, garnishing with fresh parsley or basil. If desired, sprinkle some red pepper flakes for added heat or drizzle with balsamic for a touch of tang. Serve immediately for a comforting meal that’s bound to please everyone at the table.

Notes

Ensure chicken is patted dry before searing for a golden crust.
Always reserve some pasta water—it’s your secret weapon for adjusting the sauce’s consistency without losing flavor.
A splash of lemon juice over the sautéed chicken adds brightness.
Use gluten-free pasta to make this recipe suitable for gluten-free diets.
Adjust red pepper flakes and balsamic drizzle according to personal taste for spice and tanginess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Keywords: Parmesan chicken, roasted red pepper, creamy pasta, garlic cream sauce, bowtie pasta, comforting dinner