Introduction

This Best Parmesan Roasted Red Pepper Chicken is a cozy, creamy pasta dish perfect for comforting weeknight dinners. Tender chicken and roasted red peppers come together in a luscious garlic cream sauce, all tossed with bowtie pasta for an indulgent meal.

Best Parmesan Roasted Red Pepper Chicken for Cozy Nights Recipe - Recipe Image

Ingredients

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

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 in a colander. Set aside.
Step 2: While the pasta cooks, slice the chicken breast thinly for even cooking. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, then add to the skillet. Cook for 6–7 minutes until golden brown 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 the cheese melts and the sauce thickens to a silky consistency.
Step 6: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water gradually to reach the desired consistency.
Step 7: Serve hot, garnished with fresh parsley or basil. Optionally, add red pepper flakes for heat or a balsamic drizzle for tang. Enjoy your comforting Parmesan Roasted Red Pepper Chicken Bowties immediately.

Tips & Variations

Thinly slicing the chicken ensures it cooks evenly and quickly without drying out.
Use jarred roasted red peppers for convenience or roast your own for a smoky flavor.
Swap bowtie pasta with penne or fusilli for a different texture.
Add a pinch of red pepper flakes into the sauce for a subtle spicy kick.
For a lighter option, substitute half the heavy cream with milk or a creamy non-dairy alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. Avoid microwaving at high heat to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute heavy cream and cream cheese with dairy-free alternatives like coconut cream or cashew cream, and use a dairy-free Parmesan-style cheese for a similar flavor.

What if I don’t have roasted red peppers?

You can use jarred roasted red peppers from the store or roast fresh red bell peppers at home by charring them over a flame or under the broiler, then peeling off the skin. This adds a smoky sweetness to the dish.

Best Parmesan Roasted Red Pepper Chicken for Cozy Nights Recipe

Print Recipe

★★★★★

4.5 from 114 reviews

This Best Parmesan Roasted Red Pepper Chicken features tender, golden-brown chicken tossed in a luscious, creamy Parmesan and roasted red pepper sauce, served over perfectly cooked bowtie pasta. It’s a cozy, comforting dish perfect for weeknight dinners or special occasions, blending rich flavors with easy preparation.

Author: Dana
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

Pasta

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

Chicken and Seasoning

1 lb boneless skinless chicken breast, sliced thinly for even cooking
Salt & black pepper, to taste
1 tsp garlic powder
1 tbsp olive oil

Sauce

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

Garnish

Fresh parsley or basil
Red pepper flakes or balsamic drizzle (optional)

Instructions

Cook 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 starchy pasta water, then drain the pasta and set aside.
Sear Chicken: While pasta cooks, slice chicken thinly. Heat olive oil over medium-high heat in a large skillet, season chicken with salt, pepper, and garlic powder, then cook for 6–7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
Prepare Sauce Base: 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 let warm through.
Make Cream Sauce: Pour in heavy cream and add cream cheese. Stir over medium heat until cream cheese melts and sauce is smooth.
Add Cheese and Herbs: Sprinkle in grated Parmesan cheese and Italian herb blend. Stir gently until cheese melts and sauce thickens, coating the pan evenly.
Combine Chicken and Pasta: Return cooked chicken to the skillet, add drained pasta, and toss to coat everything in the creamy sauce. If too thick, add reserved pasta water gradually to reach desired consistency.
Garnish and Serve: Plate the pasta and chicken mixture, garnish with fresh parsley or basil, and optionally sprinkle red pepper flakes or drizzle balsamic. Serve immediately for maximum flavor and comfort.