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Best Parmesan Roasted Red Pepper Chicken

Best Parmesan Roasted Red Pepper Chicken You’ll Crave Forever

Discover the Best Parmesan Roasted Red Pepper Chicken, a creamy pasta delight that comes together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Bowtie Pasta Holds sauce beautifully; can swap for penne, rotini, or fettuccine.
For the Chicken
  • 1 lb Boneless Skinless Chicken Breast Provides lean protein; can be swapped with shrimp, Italian sausage, or tofu.
  • to taste Salt & Black Pepper Essential for flavor enhancement.
  • 1 tsp Garlic Powder Enhances the chicken’s flavor.
  • 1 tbsp Olive Oil For sautéing chicken.
For the Sauce
  • 2 tbsp Butter Creates the base of the creamy sauce.
  • 4 cloves Minced Garlic Provides fragrant flavor.
  • ½ cup Roasted Red Peppers Adds sweet smokiness.
  • ¾ cup Heavy Cream Essential for creaminess; adjust for desired texture.
  • 2 oz Cream Cheese Optional, for added creaminess.
  • ¾ cup Grated Parmesan Cheese Thickens and flavors the sauce.
  • ½ tsp Herb Blend Italian or Southern herbs enhance flavor depth.
For Garnishing
  • to taste Fresh Parsley or Basil For garnish.
  • to taste Red pepper flakes or balsamic drizzle For added heat or tang.

Equipment

  • Large pot
  • large skillet
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10-12 minutes. Drain and reserve ½ cup pasta water.
  2. Season the chicken breast with garlic powder, salt, and pepper. In a skillet, heat the olive oil over medium-high heat and sauté chicken for 6-7 minutes until golden brown and cooked through. Remove and keep warm.
  3. In the same skillet, melt the butter and add minced garlic, sauté for 1 minute. Add roasted red peppers and sauté for 2-3 minutes. Pour in heavy cream and cream cheese, stirring until smooth.
  4. Stir in Parmesan cheese and herb blend, cooking until the sauce thickens slightly, about 3-4 minutes.
  5. Return the cooked chicken and pasta to the skillet, tossing gently to coat in the sauce. If too thick, add some reserved pasta water.
  6. Garnish with parsley or basil and serve immediately.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 40gProtein: 45gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For the best result, avoid overcooking the chicken, ensure pasta is al dente, and use fresh ingredients.

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