Introduction

The aroma wafting through the kitchen is simply irresistible—like wrapping yourself in a warm, cozy blanket on a chilly evening. This Best Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream combines comfort food with ease, perfect for busy weeknights. With tender chicken, creamy sauce, and roasted red peppers, it’s a meal that brings everyone to the table.

A white plate filled with creamy orange pasta made of bow-tie-shaped noodles evenly coated in a thick, smooth sauce. Small pieces of red bell pepper add color throughout the dish, while green chopped herbs are sprinkled on top as garnish. The pasta appears soft and slightly ruffled at the edges, with some layers overlapping each other to create depth. Finely grated white cheese is lightly dusted across the entire surface, enhancing the rich texture of the sauce. The photo is set against a subtle white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz bowtie pasta (use gluten-free pasta for a gluten-free version)

1 lb boneless skinless chicken breast (slice thinly for even cooking)

Salt & black pepper (to taste)

1 tsp garlic powder

1 tbsp olive oil

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

Fresh parsley or basil (for garnish)

Red pepper flakes or balsamic drizzle (optional, for heat or tanginess)

Instructions

Step 1: 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 before draining the pasta and set aside.

Step 2: While pasta cooks, slice the chicken breast thinly. Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt, and pepper, then cook for 6–7 minutes until golden and cooked through. Remove chicken and set aside.

Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in roasted red peppers and warm through.

Step 4: Pour in heavy cream and add cream cheese. Stir continuously until the sauce is smooth and creamy.

Step 5: Sprinkle in grated Parmesan cheese and Italian herb blend. Stir gently until cheese melts and the sauce thickens.

Step 6: Return the cooked chicken to the skillet, then add the drained bowtie pasta. Toss to coat the pasta evenly with the creamy sauce. Add reserved pasta water gradually if the sauce is too thick.

Step 7: Serve hot, garnished with fresh parsley or basil. Add red pepper flakes or drizzle with balsamic if desired for extra flavor. Enjoy immediately.

Tips & Variations

Use gluten-free pasta to make this dish suitable for gluten sensitivities.

Slicing the chicken thinly ensures quick, even cooking and tender bites.

Substitute roasted red peppers with fresh roasted ones for a smoky depth.

Add spinach or mushrooms to the sauce for extra nutrition and texture.

For a lighter version, replace heavy cream with half-and-half, though the sauce will be less rich.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with most short pasta shapes like penne, rotini, or farfalle. Just adjust cooking times as needed to reach al dente.

What can I do if I don’t have cream cheese?

You can omit the cream cheese and use extra heavy cream or add a spoonful of mascarpone for a similar creamy richness. The sauce may be a bit less thick without it.