Description
A cozy dish featuring seasoned chicken in a rich, creamy sauce with roasted red peppers and Parmesan, perfect over pasta.
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
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, drain, and set aside.
- Pat the chicken dry and season both sides with salt, black pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side, until golden and cooked through. Remove chicken and let rest for a few minutes, then slice thinly.
- Reduce heat to medium and add the butter to the same skillet. When it melts, add the minced garlic and cook 30-60 seconds until fragrant.
- Add the roasted red peppers and stir for a minute to warm them through.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the cream cheese until smooth.
- Add the Parmesan and the herb blend. Stir until the cheese melts and the sauce thickens slightly. Taste and adjust salt or pepper.
- Return the sliced chicken to the skillet and toss to coat in the sauce. Add the cooked pasta and mix until everything is well coated and heated through.
- Finish with fresh parsley or basil and a pinch of red pepper flakes or a light balsamic drizzle if you like tang.
- Serve hot and enjoy.
Notes
For best results, slice chicken thinly for quick cooking and better sauce absorption. Add veggies or adjust spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 78mg