Description
This Best Parmesan Roasted Red Pepper Chicken is a creamy, comforting dish perfect for cozy nights. Tender sliced chicken breast is seared and combined with bowtie pasta tossed in a luscious garlic parmesan cream sauce enhanced with roasted red peppers and Italian herbs. The dish is finished with fresh herbs and optional red pepper flakes or balsamic drizzle for an extra kick of flavor.
Ingredients
Scale
Pasta and Chicken
- 12 oz bowtie pasta (Use gluten-free pasta for a gluten-free version)
- 1 lb boneless skinless chicken breast, thinly sliced
- Salt & 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)
- ¾ cup heavy cream
- 2 oz cream cheese
- ¾ cup grated Parmesan cheese
- ½ tsp Italian or Southern herb blend
Garnishes
- Fresh parsley or basil, chopped
- Red pepper flakes or balsamic drizzle (optional)
Instructions
- Cook the 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, about 10–12 minutes. Reserve ½ cup of the starchy pasta water, then drain the pasta and set aside.
- Prepare and cook the chicken: While pasta cooks, season the thinly sliced chicken breast with salt, black pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes until golden brown and cooked through with a nice sear. Remove the chicken and set aside.
- Make the sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the roasted red peppers and warm through. Pour in the heavy cream and add the cream cheese, stirring until the mixture is smooth and silky.
- Add cheese and herbs: Sprinkle in the grated Parmesan cheese and Italian herb blend. Gently stir until the cheese melts and the sauce thickens to a creamy consistency.
- Combine everything: Return the cooked chicken to the skillet along with the drained pasta. Toss to coat everything evenly in the creamy sauce. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Finish and serve: Plate the Parmesan roasted red pepper chicken pasta hot. Garnish with fresh parsley or basil. For added flavor, sprinkle red pepper flakes or drizzle with balsamic vinegar if desired. Serve immediately and enjoy a comforting, flavorful meal.
Notes
- To make this recipe gluten-free, substitute regular bowtie pasta with gluten-free pasta.
- Use jarred roasted red peppers for convenience or roast your own for a fresher flavor.
- Slicing chicken thinly ensures even cooking and tender pieces.
- Reserve pasta water to adjust sauce consistency as needed.
- Optional garnishes like red pepper flakes add heat, while balsamic drizzle adds tanginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: parmesan chicken, roasted red pepper chicken, creamy chicken pasta, bowtie pasta recipe, easy Italian dinner, stovetop chicken recipe
