Introduction

This Best Parmesan Roasted Red Pepper Chicken is a creamy, comforting dish perfect for cozy nights. Tender chicken and roasted red peppers come together in a luscious Parmesan sauce served over bowtie pasta. It’s easy to make and full of rich, satisfying flavors.

A white bowl filled with two clear layers: the bottom layer has light yellow farfalle pasta with a smooth texture, and the top layer has several pieces of golden-brown grilled chicken slices covered with small bits of red tomato and black pepper flakes, all sprinkled with fresh green parsley leaves. The dish is placed on a white marbled surface with a soft blue cloth visible under one side of the bowl, photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz bowtie pasta (use gluten-free pasta for a gluten-free version)
1 lb boneless skinless chicken breast (slice thinly for even cooking)
Salt & black pepper
1 tsp garlic powder
1 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
½ cup roasted red peppers (jarred or homemade)
¾ cup heavy cream
2 oz cream cheese
¾ cup grated Parmesan cheese
½ tsp Italian or Southern herb blend
Fresh parsley or basil
Red pepper flakes or balsamic drizzle (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10–12 minutes. Reserve ½ cup of the pasta water before draining the pasta. Set aside.
Step 2: While the pasta cooks, slice the chicken thinly. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, then cook for 6–7 minutes until golden and cooked through. Remove chicken and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the roasted red peppers and warm through.
Step 4: Pour in heavy cream and add cream cheese. Stir continuously until the sauce is smooth and creamy.
Step 5: Add grated Parmesan cheese and Italian herb blend. Stir gently until the cheese melts and the sauce thickens.
Step 6: Return the cooked chicken to the skillet, then add the drained bowtie pasta. Toss to coat evenly in the sauce. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
Step 7: Serve hot, garnished with fresh parsley or basil. Optionally, sprinkle red pepper flakes for heat or drizzle balsamic for tanginess. Enjoy immediately.

Tips & Variations

For an even richer sauce, add a splash of white wine before the cream and let it reduce slightly.
Use gluten-free pasta to make this dish suitable for gluten sensitivities.
Swap roasted red peppers with sun-dried tomatoes for a different twist.
Add mushrooms or spinach to boost the vegetable content.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a bit of cream or pasta water if the sauce thickens too much. Avoid microwaving to keep the sauce creamy.

How to Serve

A white plate with a thin black rim holds a creamy pasta dish featuring bowtie-shaped pasta covered in a thick, golden-brown sauce. The pasta is mixed with small chunks of browned chicken and pieces of bright red bell pepper scattered throughout. On top, there is a light dusting of grated cheese and small green herb sprinkles adding color contrast. The sauce has a smooth, glossy texture that coats every part of the dish, making it look rich and flavorful. The photo is taken on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs can be used. They will add extra juiciness and flavor but may require slightly longer cooking time.

Is it possible to make this dish dairy-free?

You can substitute heavy cream and cream cheese with coconut milk or cashew cream and use a dairy-free Parmesan alternative to make the dish dairy-free.