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Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 196 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream is a delightful and creamy pasta dish featuring tender sautéed chicken, roasted red peppers, and a rich garlic cream sauce. Perfectly cooked bowtie pasta is tossed in a velvety sauce made with heavy cream, cream cheese, and Parmesan, finished with fragrant herbs and fresh parsley or basil. This comforting meal is quick to prepare, making it ideal for a satisfying weeknight dinner.

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 Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving ½ cup of the pasta water for the sauce.
  2. Season Chicken: Season the thinly sliced chicken breasts with garlic powder, salt, and black pepper evenly on all sides.
  3. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–7 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Sauté Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn the garlic.
  5. Cook Roasted Red Peppers: Add the sliced roasted red peppers to the skillet and cook for 2–3 minutes to enhance their flavor.
  6. Make Cream Sauce: Stir in the heavy cream and cream cheese if using. Simmer the mixture while stirring frequently until the sauce becomes smooth and creamy.
  7. Add Cheese and Herbs: Stir in the grated Parmesan cheese and the herb blend. Continue cooking and stirring until the sauce thickens slightly and becomes velvety in texture.
  8. Combine Chicken and Pasta: Return the cooked chicken and pasta to the skillet. Toss everything together gently to coat well with the creamy sauce.
  9. Adjust Sauce Consistency: If the sauce is too thick, add a small amount of the reserved pasta water to loosen and achieve the desired consistency.
  10. Garnish and Serve: Garnish with chopped fresh parsley or basil. Optionally, sprinkle with red pepper flakes or drizzle with balsamic vinegar before serving hot.

Notes

  • You can substitute cream cheese with mascarpone or omit it for a lighter sauce.
  • Use homemade roasted red peppers for a fresher, more intense flavor.
  • For a spicier version, add crushed red pepper flakes to the sauce.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet or microwave, adding a splash of milk or cream to loosen the sauce if needed.

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