Description
Savor the Best Parmesan Roasted Red Pepper Chicken with pasta, a cozy dish perfect for chilly evenings.
Ingredients
Scale
- 12 oz bowtie pasta
- 1 lb boneless skinless chicken breast
- salt & black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup roasted red peppers
- ¾ cup heavy cream
- 2 oz cream cheese
- ¾ cup grated Parmesan cheese
- ½ tsp Italian or Southern herb blend
- fresh parsley or basil
- red pepper flakes or balsamic drizzle
Instructions
- Step 1: Bring a large pot of salted water to a boil, cook bowtie pasta until al dente, reserve ½ cup pasta water, and drain.
- Step 2: Thinly slice chicken breasts and sear in 1 tablespoon olive oil over medium-high heat for 6–7 minutes until golden brown; remove and set aside.
- Step 3: Melt 2 tablespoons butter in the same skillet, sauté minced garlic for 1 minute, stir in roasted red peppers, then pour in heavy cream and cream cheese, stirring until smooth.
- Step 4: Stir in grated Parmesan cheese and Italian herb blend until the cheese has melted and the sauce has thickened.
- Step 5: Return chicken and pasta to the skillet, tossing to coat; add reserved pasta water if the sauce is too thick.
- Step 6: Plate the dish and garnish with fresh parsley, basil, red pepper flakes, or a balsamic drizzle.
Notes
Pat chicken dry before searing for a golden crust. Reserve pasta water to adjust sauce consistency. A splash of lemon juice over the sautéed chicken adds brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg
Keywords: Parmesan, roasted red pepper, chicken, bowtie pasta, creamy garlic sauce, dinner