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Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream Recipe

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4.9 from 110 reviews

This Parmesan Roasted Red Pepper Chicken Bowties recipe combines tender chicken breast with bowtie pasta, simmered in a rich garlic cream sauce infused with roasted red peppers and Parmesan cheese, making a comforting and flavorful meal perfect for any night of the week.

Ingredients

Scale

Pasta and Chicken

  • 12 oz bowtie pasta
  • 1 lb boneless skinless chicken breast, thinly sliced
  • Salt and black pepper, to taste
  • 1 tsp garlic powder

Sauce and Flavorings

  • 1 tbsp olive oil
  • 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 and Optional

  • Fresh parsley or basil, for garnish
  • Optional: red pepper flakes or balsamic drizzle

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil. Cook the 12 oz of bowtie pasta according to package instructions until al dente. Drain and set aside.
  2. Season the chicken: Thinly slice the 1 lb boneless skinless chicken breast and season both sides with salt, black pepper, and 1 tsp garlic powder to enhance flavor.
  3. Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken slices and cook until golden brown and fully cooked through, about 4-5 minutes per side depending on thickness. Remove from skillet and set aside.
  4. Make the garlic cream sauce: In the same skillet, reduce heat to medium, add 2 tbsp butter and minced 4 cloves garlic. Sauté until fragrant, about 1 minute, careful not to burn the garlic.
  5. Add roasted red peppers: Stir in ½ cup sliced roasted red peppers and cook for an additional 1-2 minutes to meld flavors.
  6. Create the creamy base: Pour in ¾ cup heavy cream and add 2 oz cream cheese, stirring until the cream cheese melts smoothly into the sauce.
  7. Incorporate cheese and herbs: Stir in ¾ cup grated Parmesan cheese and ½ tsp Italian or Southern herb blend. Cook until cheese melts and sauce thickens slightly, about 3-4 minutes.
  8. Combine chicken and pasta with sauce: Return the cooked chicken to the skillet. Add the drained bowtie pasta and gently toss everything together so the pasta and chicken are evenly coated with the garlic cream sauce.
  9. Garnish and serve: Sprinkle fresh parsley or basil on top for a burst of color and freshness. Optionally, add red pepper flakes for heat or a balsamic drizzle for extra depth of flavor before serving.

Notes

  • If you prefer a thicker sauce, let it simmer a few extra minutes before combining with pasta and chicken.
  • The cream cheese is optional but adds a lovely richness and creaminess to the sauce.
  • Use jarred roasted red peppers for convenience or roast your own fresh peppers for a more intense flavor.
  • This dish pairs well with a side salad or steamed vegetables for a balanced meal.
  • Leftovers can be refrigerated and reheated gently on the stovetop with a splash of cream or milk to loosen the sauce.

Find it online: https://amandafood.com/parmesan-roasted-red-pepper-chicken-bowties-in-garlic-cream-recipe/