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Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream

Creamy Parmesan Roasted Red Pepper Chicken Bowties Delight

Enjoy this comforting Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream that perfectly blends creamy garlic sauce with roasted peppers and tender chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz bowtie pasta Substitute with fusilli or penne if preferred.
For the Chicken
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces Can substitute with firm tofu or chickpeas for a vegetarian option.
For the Sauce
  • 2 tablespoons olive oil Can replace with butter for more flavor.
  • 3 cloves garlic, minced Can use garlic powder in a pinch, but fresh will be more flavorful.
  • 1 cup heavy cream For a lighter option, substitute with half-and-half or a mix of milk and Greek yogurt.
  • 1 cup grated Parmesan cheese Substitute with Pecorino Romano for a sharper taste.
  • 1/2 teaspoon red pepper flakes Adjust to taste or omit for a milder flavor.
  • 1/2 teaspoon dried Italian seasoning Fresh herbs can be used for a more vibrant flavor.
For the Vegetables
  • 1/4 cup chopped fresh basil Can use parsley or omit if unavailable.
For Serving
  • Salt and pepper to taste Enhances the flavors of the dish.
  • Additional grated Parmesan cheese Extra flavor and garnish when serving.

Equipment

  • Large pot
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil and add the bowtie pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set it aside.
  2. Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Season chicken breast pieces with salt and pepper, then add them to the skillet. Sauté the chicken for 7-8 minutes until golden brown and cooked through.
  3. Add Vegetables: Once the chicken is cooked, stir in the sliced red bell pepper and minced garlic into the skillet. Sauté everything together for an additional 2 minutes until the garlic is fragrant.
  4. Create the Cream Sauce: Lower the heat and pour in the heavy cream, stirring well. Let it simmer for 2-3 minutes to meld together and thicken slightly.
  5. Incorporate Cheese: Gradually stir in grated Parmesan cheese until melted and smooth, creating a luscious garlic cream sauce.
  6. Season the Sauce: Mix in red pepper flakes and dried Italian seasoning. Stir well to ensure spices are evenly distributed throughout the sauce.
  7. Combine Pasta and Sauce: Gently toss the cooked bowtie pasta into the skillet, using tongs to coat the pasta with the creamy sauce.
  8. Finish with Fresh Herbs: Remove the skillet from heat and fold in chopped fresh basil, enhancing flavor and appearance.
  9. Serve and Enjoy: Serve the creamy pasta hot, garnished with additional grated Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze the dish for up to 2 months. Reheat in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce if it thickens.

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