Description

This comforting and flavorful Best Parmesan Roasted Red Pepper Chicken combines tender seared chicken breasts with creamy garlic parmesan sauce and roasted red peppers, tossed with al dente bowtie pasta. Perfect for cozy nights, this dish delivers a rich, indulgent meal with a balanced blend of savory, creamy, and subtly spicy notes, finished with fresh herbs and optional heat or tangy accents.

Ingredients

Scale

Chicken and Pasta

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

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.)

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 Pasta: Bring 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. Reserve ½ cup of the starchy pasta water before draining the pasta in a colander. Set the pasta aside.
Prepare and Cook Chicken: While the pasta cooks, thinly slice the boneless skinless chicken breast for even cooking. Season with salt, black pepper, and garlic powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for about 6–7 minutes until golden brown and cooked through with a nice sear. 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 the minced garlic and sauté for about 1 minute until fragrant. Stir in the roasted red peppers to warm them through. Pour in ¾ cup of heavy cream and add the cream cheese, stirring continuously until the mixture is smooth and creamy.
Add Cheese and Herbs: Sprinkle in ¾ cup of grated Parmesan cheese and ½ teaspoon of the Italian herb blend. Stir gently until the cheese has melted and the sauce thickens and becomes luscious, melding all flavors together.
Combine Pasta and Chicken with Sauce: Return the cooked chicken to the skillet. Add the drained bowtie pasta and toss thoroughly to ensure everything is well coated in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Garnish and Serve: Plate the Parmesan roasted red pepper chicken pasta hot. Garnish with fresh parsley or basil. For an extra kick, sprinkle red pepper flakes or drizzle with balsamic vinegar. Serve immediately and enjoy a warm, comforting meal perfect for cozy nights.

Notes

For a gluten-free version, substitute bowtie pasta with gluten-free pasta.
Slicing the chicken thinly ensures quicker and even cooking.
Reserve pasta water to adjust sauce consistency as needed.
Use jarred roasted red peppers if homemade are not available.
Add red pepper flakes for heat or balsamic drizzle for a tangy contrast based on preference.
Fresh herbs brighten and elevate the final dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Keywords: Parmesan chicken, roasted red pepper chicken, creamy chicken pasta, bowtie pasta recipe, cozy dinner ideas