Description

This Best Parmesan Roasted Red Pepper Chicken combines tender, thinly sliced chicken breast with bowtie pasta in a luscious garlic cream sauce enriched by roasted red peppers, cream cheese, and Parmesan. Perfect for cozy nights, this dish delivers rich, comforting flavors and comes together quickly for a satisfying weeknight dinner everyone will love.

Ingredients

Scale

Pasta

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

Chicken & Seasoning

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 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 before draining, then set the pasta aside.
Prepare the chicken: While pasta cooks, slice the chicken breast thinly for even cooking. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and garlic powder, then add to the skillet. Cook for 6–7 minutes until golden and cooked through, then remove and set aside.
Make the sauce base: In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in roasted red peppers and warm through.
Add cream and cheese: Pour in ¾ cup heavy cream and add the cream cheese. Stir continuously until the sauce is smooth and creamy.
Incorporate Parmesan and herbs: Sprinkle in ¾ cup grated Parmesan cheese along with ½ tsp Italian herb blend. Stir gently until the cheese melts and the sauce thickens to a rich consistency.
Combine chicken and pasta: Return the cooked chicken to the skillet, then add the drained bowtie pasta. Toss everything together so the pasta is fully coated in the creamy sauce. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
Garnish and serve: Plate the dish hot, garnishing with fresh parsley or basil. Add optional red pepper flakes for heat or a drizzle of balsamic for tang. Serve immediately for a cozy, comforting meal.

Notes

For gluten-free option, substitute the bowtie pasta with a gluten-free variety.
Slicing the chicken thinly ensures quicker and even cooking without drying out.
You can use jarred or homemade roasted red peppers depending on availability.
If cream cheese is unavailable, doubling heavy cream can work, though sauce richness may be slightly less.
Adding reserved pasta water helps adjust sauce consistency without diluting flavor.
Optional garnishes like red pepper flakes or balsamic drizzle add an extra layer of flavor.

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

Keywords: Parmesan chicken, roasted red peppers, creamy pasta, bowtie pasta recipe, quick chicken dinner, garlic cream sauce, comfort food