Parmesan Roasted Red Pepper Chicken Bowties
A comforting and vibrant dish combining pasta, roasted red peppers, and a creamy garlic sauce, perfect for weeknights or gatherings.
Ingredients
Pasta and Chicken
- 12 oz bowtie pasta Cooked until al dente
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Seasoned with salt and pepper
- 2 tbsp olive oil For sautéing chicken
Sauce and Flavorings
- 1 cup heavy cream Can substitute with lighter cream if desired
- 1 cup grated Parmesan cheese Plus additional for serving
- 1/2 tsp red pepper flakes For heat
- 1/2 tsp dried Italian seasoning
- 1 red bell pepper roasted and sliced
- 3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
Preparation
- Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet.
- Sauté the chicken until it’s cooked through and golden brown on the outside, about 7–8 minutes.
- Add the roasted red pepper slices and minced garlic to the skillet with the chicken. Sauté for an additional 2 minutes until the garlic is fragrant.
- Reduce the heat to low, then pour in the heavy cream. Stir to combine, allowing it to simmer for 2–3 minutes.
- Gradually stir in the Parmesan cheese, allowing it to melt into the cream sauce and thicken it slightly.
- Sprinkle the red pepper flakes and Italian seasoning into the sauce. Stir to incorporate all the flavors.
- Add the cooked bowtie pasta to the skillet, tossing everything together until the pasta is fully coated with the sauce.
- Remove from heat and stir in the fresh basil.
- Serve hot, garnished with additional grated Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days; reheat in the microwave or on the stovetop over low heat.