Description
Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream is a rich and comforting pasta dish featuring tender pieces of chicken, sweet roasted red peppers, bowtie (farfalle) pasta, all enveloped in a velvety garlic Parmesan cream sauce. This easy-to-make recipe delivers a deliciously creamy, restaurant-quality dinner perfect for busy weeknights or special occasions.
Ingredients
Pasta
- 12 oz bowtie (farfalle) pasta
Chicken
- 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
- 2 tbsp chopped fresh parsley
- Crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Drain the pasta and reserve ½ cup of pasta water for later use.
- Season Chicken: In a bowl, season the bite-sized chicken pieces evenly with Italian seasoning, paprika, salt, and black pepper.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the 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 Peppers: Stir in the sliced roasted red peppers and cook for another 2 minutes to warm through and meld the flavors.
- Make Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add Parmesan: Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth, creamy, and has thickened slightly.
- Combine Chicken and Pasta: Return the cooked chicken pieces into the skillet, then add the drained bowtie pasta. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Garnish and Serve: Sprinkle chopped fresh parsley and additional Parmesan cheese over the top. Optionally, add crushed red pepper flakes for a touch of heat. Serve hot.
Notes
- Use freshly grated Parmesan cheese for a smoother, creamier sauce compared to pre-shredded varieties.
- Add fresh spinach or sliced mushrooms along with the roasted peppers to increase the vegetable content.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid breaking the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
