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Best Parmesan Roasted Red Pepper Chicken

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  • Author: mohamed
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: None

Description

A creamy, flavorful dish featuring golden-brown chicken, roasted red peppers, and bowtie pasta, perfect for cozy nights.

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

  1. Cook the Pasta: Start by bringing a pot of salted water to a boil. Add the bowtie pasta and cook until al dente. Drain and set aside, reserving a splash of the pasta water for later.
  2. Season the Chicken: Take your thinly sliced chicken breast and season with salt, pepper, and garlic powder. Ensure each piece is evenly coated for maximum flavor.
  3. Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Create the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for a minute until fragrant. Stir in the roasted red peppers and cook for another minute.
  5. Add Creaminess: Pour in the heavy cream and add the cream cheese. Stir until the mixture becomes smooth and combined, allowing the cream cheese to melt into the sauce.
  6. Incorporate Cheese and Herbs: Add the grated Parmesan cheese and Italian herb blend. Stir until the cheese fully melts, creating a rich and velvety sauce. If it seems too thick, add a splash of reserved pasta water until you reach your desired consistency.
  7. Combine & Serve: Return the chicken to the skillet, along with the cooked pasta. Toss everything together until well-coated in the creamy sauce. Serve immediately, garnishing with fresh parsley or basil, and sprinkle with red pepper flakes or a drizzle of balsamic vinegar for that coveted finishing touch.

Notes

Make this dish in advance; cook the chicken and sauce, then store in airtight containers. Also, you can customize by adding vegetables like spinach.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 38g
  • Saturated Fat: 21g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 160mg

Find it online: https://kitchenwithlaura.com/best-parmesan-roasted-red-pepper-chicken/