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–+ servings
Parmesan Roasted Red Pepper Chicken

Parmesan Roasted Red Pepper Chicken that Comforts You Fast

A quick and comforting dish featuring creamy garlic sauce, tender chicken, and roasted red peppers, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Bowtie Pasta Use gluten-free pasta for a gluten-free option.
For the Chicken
  • 1 lb Boneless Skinless Chicken Breast Slice thinly for even cooking.
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Garlic Powder Adds depth to chicken seasoning.
  • 2 tablespoon Olive Oil Used for sautéing chicken to achieve a golden exterior.
For the Sauce
  • 2 tablespoon Butter Contributes richness to the garlic cream sauce.
  • 2 cloves Garlic (minced) Infuses the dish with a fragrant aroma.
  • 1 cup Roasted Red Peppers Use jarred or homemade.
  • 1 cup Heavy Cream Key ingredient for a luscious, creamy sauce.
  • 4 oz Cream Cheese (optional) Boosts the sauce's richness.
  • 1 cup Grated Parmesan Cheese Adds nuttiness and thickens the sauce.
  • 1 tablespoon Italian or Southern Herb Blend Provides earthy undertones.
For Garnishing
  • to taste Fresh Parsley or Basil Adds color and freshness.
  • to taste Red Pepper Flakes or Balsamic Drizzle (optional) For added heat or tang.

Equipment

  • large pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large pot of salted boiling water, cook bowtie pasta for 10–12 minutes until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. Thinly slice the chicken breast and season it with salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6–7 minutes until golden brown. Remove and set aside.
  3. In the same skillet, reduce heat and melt butter. Add minced garlic and sauté for 1 minute. Stir in roasted red peppers and pour in heavy cream. If desired, add cream cheese and mix until smooth.
  4. Add grated Parmesan cheese and herb blend into the sauce. Stir until the cheese melts and sauce thickens, about 2–3 minutes.
  5. Return the chicken and pasta to the skillet. Toss gently until coated with sauce. Add reserved pasta water if needed for desired consistency.
  6. Plate the dish, garnishing with fresh parsley or basil, and optional red pepper flakes or balsamic drizzle. Serve immediately.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 32gProtein: 38gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 870mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 350mgIron: 2mg

Notes

For best results, pat the chicken dry before cooking. Reserve pasta water to adjust sauce consistency. Consider adding fresh lemon juice for brightness.

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