Description
Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream is a rich and comforting pasta dish featuring tender chicken, roasted red peppers, bowtie pasta, and a velvety garlic Parmesan cream sauce. This easy-to-make, restaurant-quality dinner is perfect for busy weeknights or special occasions, combining creamy textures with savory flavors for a satisfying meal.
Ingredients
Pasta
- 12 oz bowtie (farfalle) pasta
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
Sauce
- 3 cloves garlic, minced
- 1 cup roasted red peppers, sliced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup chicken broth
- 2 tbsp butter
Garnish
- 2 tbsp chopped fresh parsley
- Crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Cook the bowtie pasta according to package directions until al dente. Drain the pasta and reserve ½ cup of the pasta water for later use.
- Season Chicken: Season the bite-sized chicken pieces with Italian seasoning, paprika, salt, and black pepper evenly.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Roasted Red Peppers: Stir in the sliced roasted red peppers and cook for 2 minutes to warm through and release their flavors.
- Make Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer on medium heat.
- Add Parmesan: Gradually whisk in the grated Parmesan cheese until the sauce is smooth, creamy, and slightly thickened.
- Return Chicken: Add the cooked chicken back into the skillet with the sauce, stirring to coat and reheat the chicken evenly.
- Combine Pasta and Sauce: Add the cooked bowtie pasta to the skillet. Toss everything together until the pasta is evenly coated with the garlic cream sauce. Use the reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley and extra Parmesan over the top. Add crushed red pepper flakes if desired for a subtle heat. Serve immediately.
Notes
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese, enhancing the sauce’s texture.
- Add spinach or mushrooms while sautéing the garlic for extra vegetables and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
