Description
A creamy, comforting pasta dish perfect for weeknights or cozy gatherings. Tender chicken, roasted red peppers, and bowtie pasta come together in a rich garlic-Parmesan cream sauce that’s both easy to make and full of flavor.
Ingredients
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12 oz bowtie pasta
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1 lb boneless skinless chicken breast, thinly sliced
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Salt and black pepper, to taste
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1 tsp garlic powder
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1 tbsp olive oil
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2 tbsp butter
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4 cloves garlic, minced
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½ cup roasted red peppers (jarred or homemade), sliced
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¾ cup heavy cream
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2 oz cream cheese (optional, for added richness)
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¾ cup grated Parmesan cheese
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½ tsp Italian or Southern herb blend (such as thyme, oregano, rosemary)
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Fresh parsley or basil, for garnish
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Optional: red pepper flakes or balsamic drizzle
Instructions
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Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, according to package instructions. Drain and set aside. Reserve ½ cup of pasta water for the sauce.
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Season chicken with garlic powder, salt, and black pepper.
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In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and cook for 6–7 minutes, flipping halfway through, until golden and cooked through. Remove chicken from the skillet and set aside.
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In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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Add roasted red peppers and cook for 2–3 minutes to deepen flavor.
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Stir in heavy cream and cream cheese (if using). Simmer while stirring until smooth and creamy.
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Add Parmesan cheese and herb blend. Stir until the sauce thickens slightly and becomes velvety.
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Return cooked chicken and pasta to the skillet. Toss to coat everything in the sauce.
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If the sauce is too thick, add a splash of reserved pasta water to loosen it.
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Garnish with chopped parsley, basil, or red pepper flakes before serving hot.
Notes
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You can substitute penne or rotini if bowtie pasta isn’t available.
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Jarred roasted red peppers work perfectly; just drain them well before using.
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For a spicier version, add extra red pepper flakes or a pinch of cayenne.
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Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes