Description
A creamy and flavorful dish featuring tender chicken, roasted red peppers, and bowtie pasta in a rich garlic cream sauce topped with Parmesan cheese.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 1 red bell pepper, roasted and sliced
- 8 oz bowtie pasta
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook bowtie pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink, about 6-8 minutes. Season with salt and pepper.
- Add minced garlic and roasted red pepper to the skillet. Cook for 1-2 minutes until fragrant.
- Pour in heavy cream and stir in Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens.
- Add cooked pasta to the skillet and toss to coat evenly. Sprinkle with red pepper flakes if desired.
- Garnish with fresh parsley and extra Parmesan before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Roast the red pepper ahead of time for quicker prep.
- Add spinach or mushrooms for extra vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Parmesan chicken, roasted red pepper pasta, garlic cream sauce