Parmesan Roasted Red Pepper Chicken
This dish features tender chicken and bowtie pasta in a creamy garlic sauce with roasted red peppers and Parmesan cheese.
Equipment
- Pot
- Skillet
Ingredients
For the Pasta
- 12 oz bowtie pasta Holds the creamy sauce perfectly.
For the Chicken
- 1 lb boneless skinless chicken breast Slice thinly for even cooking.
- Salt & black pepper Essential for enhancing flavor.
- 1 teaspoon garlic powder Adds depth to the seasoning.
- 1 tablespoon olive oil Used for sautéing the chicken.
For the Sauce
- 2 tablespoon butter Lends richness to the sauce.
- 4 cloves garlic, minced Infuses the dish with aroma.
- ½ cup roasted red peppers Introduces sweet smokiness.
- ¾ cup heavy cream Key for creamy texture.
- 2 oz cream cheese Optional for more richness.
- ¾ cup grated Parmesan cheese Contributes nutty flavor.
- ½ teaspoon Italian or Southern herb blend Adds an earthy touch.
For Garnish
- fresh parsley or basil Brightens the dish.
- red pepper flakes or balsamic drizzle Optional for heat or tanginess.
Instructions
- Cook the bowtie pasta according to package instructions. Drain and set aside.
- Season the chicken with salt, black pepper, and garlic powder. Heat olive oil in a skillet and sauté the chicken until golden and cooked through.
- In the same skillet, melt butter and add minced garlic. Sauté until fragrant, then stir in roasted red peppers, heavy cream, cream cheese, and Parmesan cheese. Cook until combined and creamy.
- Add the cooked pasta to the sauce, stirring to coat. Mix in the herb blend and adjust seasoning if needed.
- Serve the pasta topped with sautéed chicken, garnished with parsley or basil, and optional red pepper flakes or balsamic drizzle.
Notes
Feel free to use gluten-free pasta for a gluten-free version. Experiment with different herbs for unique flavors.