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Parmesan Roasted Red Pepper Chicken

Creamy Parmesan Roasted Red Pepper Chicken You’ll Love

This Creamy Parmesan Roasted Red Pepper Chicken is a delightful weeknight dinner that combines tender chicken with roasted peppers in a rich creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Bowtie Pasta gluten-free options available
For the Chicken
  • 1 pound Boneless, Skinless Chicken Breast substitute turkey breast for a leaner option
  • 2 tablespoons Olive Oil vegetable oil works as a substitute
  • Salt adjust according to taste
  • Pepper adjust according to taste
For the Sauce
  • 1 cup Heavy Cream half-and-half can be used for a lighter sauce
  • 3 cloves Garlic minced; can use garlic powder
  • 1 cup Parmesan Cheese grated; Romano cheese can be a substitute
  • 1 whole Roasted Red Pepper diced; jarred strips can save time
  • 1/2 teaspoon Red Pepper Flakes for a mild heat
  • 1/2 teaspoon Italian Seasoning fresh herbs are a good alternative
  • 1/4 cup Fresh Basil chopped; dried basil can be used in a pinch
For Serving
  • Additional Grated Parmesan for garnish

Equipment

  • large pot
  • Large Skillet
  • colander

Method
 

Step-by-Step Instructions for Creamy Parmesan Roasted Red Pepper Chicken
  1. Begin by bringing a large pot of salted water to a boil. Add 12 oz of bowtie pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain and reserve a splash of the pasta water.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken with salt and pepper, and sauté for 7-8 minutes until golden brown and cooked through.
  3. Stir in the diced roasted red pepper and minced garlic into the skillet. Sauté for another 2 minutes.
  4. Reduce heat to low, add 1 cup of heavy cream, and let it simmer for 2-3 minutes.
  5. Gradually stir in 1 cup of grated Parmesan cheese until melted and combined with the cream.
  6. Stir in 1/2 teaspoon of red pepper flakes and 1/2 teaspoon of Italian seasoning. Taste and adjust seasoning as needed.
  7. Add the warm, drained bowtie pasta to the skillet, tossing gently to coat. If the sauce is too thick, add reserved pasta water to reach desired consistency.
  8. Stir in 1/4 cup of chopped fresh basil just before serving.
  9. Serve hot, garnished with additional grated Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 30IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This dish is great for family dinners or impressing guests. Try swapping ingredients for a personalized touch.

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