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Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream Recipe

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★★★★★

4.1 from 70 reviews

This Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream is a rich and creamy pasta dish featuring tender, pan-seared chicken breast combined with roasted red peppers and a velvety garlic cream sauce. Tossed with al dente bowtie pasta and finished with Parmesan cheese and fresh herbs, this meal offers a flavorful and comforting experience perfect for a quick weeknight dinner or a satisfying weekend treat.

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

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. Drain the pasta and set aside, reserving ½ cup of the pasta water to adjust the sauce later if needed.
  2. Season the Chicken: Pat the thinly sliced chicken breast dry and season both sides with garlic powder, salt, and black pepper to taste.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices in a single layer and cook for 6 to 7 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  4. Sauté Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  5. Add Roasted Red Peppers: Stir in the sliced roasted red peppers and cook for 2 to 3 minutes to deepen their flavor and meld with the garlic butter.
  6. Prepare the Cream Sauce: Pour in the heavy cream and add the cream cheese if using. Simmer gently while stirring until the mixture becomes smooth and creamy.
  7. Add Cheese and Herbs: Stir in the grated Parmesan cheese and the Italian or Southern herb blend. Continue stirring until the sauce thickens slightly and develops a velvety texture.
  8. Combine Pasta and Chicken: Return the cooked chicken along with the drained pasta to the skillet. Toss everything together to ensure the pasta and chicken are thoroughly coated with the creamy sauce.
  9. Adjust Sauce Consistency: If the sauce is too thick, add a small splash of the reserved pasta water to loosen it to your preferred consistency.
  10. Garnish and Serve: Garnish the dish with freshly chopped parsley or basil. Optionally, sprinkle red pepper flakes or drizzle balsamic vinegar for a bit of extra flavor. Serve hot and enjoy!

Notes

  • Using thinly sliced chicken breast ensures quick and even cooking.
  • The cream cheese is optional but adds extra richness and creaminess to the sauce.
  • Reserve some pasta water to thin out the sauce if it thickens too much.
  • For a spicier kick, add a pinch of red pepper flakes while cooking the sauce.
  • Fresh herbs like parsley or basil brighten the dish and add freshness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Parmesan chicken pasta, garlic cream sauce, roasted red peppers, bowtie pasta recipe, creamy chicken pasta

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