Description
A creamy, slightly smoky chicken and pasta dish that balances rich cream, nutty Parmesan, and bright roasted red peppers, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz bowtie pasta
- 1 lb boneless skinless chicken breast
- Salt & black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup roasted red peppers
- 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
- Bring a large pot of salted water to a boil and cook 12 oz bowtie pasta until just shy of al dente (about 1–2 minutes less than package instructions). Reserve ¾ cup pasta water, then drain.
- While pasta cooks, pat 1 lb boneless skinless chicken breasts dry. Slice thinly and season with salt, pepper, and 1 tsp garlic powder.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken pieces in batches until golden and cooked through, about 3–4 minutes per side for thin slices. Transfer to a plate.
- Reduce heat to medium, add 2 tbsp butter to the same pan, then add 4 cloves minced garlic. Sauté until fragrant, about 30 seconds—do not brown.
- Stir in ¾ cup heavy cream and 2 oz cream cheese. Keep the heat low and whisk until smooth.
- Add ¾ cup grated Parmesan and ½ tsp herb blend. Stir until cheese is melted and the sauce is glossy. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Stir in ½ cup roasted red peppers and return the cooked chicken to the pan. Simmer 1–2 minutes to warm through and meld flavors.
- Toss drained pasta into the sauce so it’s evenly coated. Taste and adjust salt and pepper.
- Finish with chopped parsley or basil and optionally sprinkle red pepper flakes or a light balsamic drizzle for contrast.
- Serve immediately with extra Parmesan on the side.
Notes
Keep heat moderate when adding dairy to prevent separation. If sauce becomes grainy, a splash of hot pasta water and vigorous whisking will often bring it back together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, pasta, creamy, roasted red peppers, Parmesan, weeknight dinner, quick meal