The Best Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream Recipe

This Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream is a rich, comforting pasta dish that blends tender chicken, sweet roasted red peppers, and a creamy Parmesan garlic sauce. I love how the flavors come together in a velvety, cheesy coating that clings beautifully to every bowtie noodle, making it a satisfying and flavorful meal for any night of the week.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet full of gourmet flavor. The roasted red peppers add a subtle sweetness that balances the richness of the cream and Parmesan, while the tender chicken and garlic bring hearty depth. It’s the kind of meal I can whip up quickly on a busy evening but still feels indulgent enough for a cozy dinner at home. Plus, it’s easily customizable and always a crowd favorite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 oz bowtie pasta
1 lb boneless skinless chicken breast, thinly sliced
Salt and black pepper, to taste
1 tsp garlic powder
1 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
½ cup roasted red peppers (jarred or homemade), sliced
¾ cup heavy cream
2 oz cream cheese (optional, for added richness)
¾ cup grated Parmesan cheese
½ tsp Italian or Southern herb blend (such as thyme, oregano, rosemary)
Fresh parsley or basil, for garnish
Optional: red pepper flakes or balsamic drizzle

Directions

1. I start by cooking the bowtie pasta in salted boiling water according to the package directions until al dente. I reserve about ½ cup of the pasta water before draining, then set the pasta aside.
2. While the pasta cooks, I season the sliced chicken with salt, pepper, and garlic powder.
3. In a large skillet, I heat the olive oil over medium-high heat and cook the chicken until golden brown and fully cooked through, about 5–7 minutes. I remove it from the skillet and set it aside.
4. In the same skillet, I add butter and minced garlic, cooking for about 30 seconds until fragrant.
5. I stir in the roasted red peppers and let them cook for 2 minutes to release their sweetness.
6. I reduce the heat to medium and pour in the heavy cream, stirring well to combine. If I’m using cream cheese, I add it now and stir until it melts smoothly into the sauce.
7. I add the Parmesan cheese and Italian herb blend, stirring until the sauce thickens slightly and becomes creamy.
8. I return the cooked chicken to the pan and toss it in the sauce.
9. I add the cooked bowtie pasta and a splash of the reserved pasta water, tossing until everything is evenly coated in the creamy sauce.
10. I taste and adjust seasoning with salt and pepper, then serve it hot, garnished with fresh parsley or basil. For a little heat, I sometimes sprinkle red pepper flakes or finish with a drizzle of balsamic glaze.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes total—15 minutes of prep and 15 minutes of cooking, making it perfect for a quick yet elegant dinner.

Variations

I sometimes replace the chicken with shrimp or Italian sausage for a fun twist. For a lighter version, I use half-and-half instead of heavy cream and skip the cream cheese. If I want extra vegetables, I toss in spinach, sun-dried tomatoes, or mushrooms. To make it vegetarian, I leave out the chicken altogether and double up on the roasted red peppers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet over low heat with a splash of milk or cream to bring back the sauce’s smooth texture. I avoid microwaving for too long, as it can make the sauce separate. This dish doesn’t freeze well due to the dairy, so I prefer to enjoy it fresh.

FAQs

Can I use another type of pasta?

Yes, I sometimes use penne, fettuccine, or rotini—any pasta that holds sauce well works perfectly.

Can I make this dish ahead of time?

I prepare the sauce and chicken in advance, then cook the pasta fresh and combine everything before serving.

Is the cream cheese necessary?

No, it’s optional. I use it when I want a richer, thicker sauce.

Can I use milk instead of cream?

Yes, I use whole milk or evaporated milk for a lighter version, though the sauce will be slightly thinner.

How spicy is this dish?

It’s mild as written, but I add red pepper flakes for more heat if I like it spicy.

Can I use jarred roasted red peppers?

Absolutely. They’re convenient and add great flavor without extra prep.

What can I serve with this pasta?

I like pairing it with a simple green salad and garlic bread.

Can I make it dairy-free?

Yes, I use coconut cream and dairy-free Parmesan to create a similar texture and flavor.

How can I make the sauce thicker?

I simmer it for a few extra minutes or add a bit more Parmesan or cream cheese.

Can I double this recipe for a crowd?

Yes, it doubles easily—just use a large skillet or pot to toss everything together evenly.

Conclusion

I love how this Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream combines creamy, cheesy comfort with vibrant roasted pepper flavor. It’s a simple yet impressive dish that always hits the spot, whether I’m cooking for family, friends, or just myself. With its balance of savory chicken, sweet peppers, and rich Parmesan sauce, it’s truly one of my favorite pasta recipes to make and enjoy.

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