Description
Creamy Parmesan chicken bowtie pasta tossed with tender chicken and sweet roasted red peppers in a rich, savory garlic cream sauce.
Ingredients
- 12 oz (340 g) bowtie (farfalle) pasta
- 2 cups cooked chicken breast, diced or shredded
- 1 cup roasted red peppers, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the cooked chicken and roasted red peppers to the skillet and cook for 2–3 minutes.
- Pour in the heavy cream and stir well. Bring to a gentle simmer.
- Add Parmesan cheese, salt, black pepper, Italian seasoning, and red pepper flakes if using.
- Stir continuously until the cheese melts and the sauce thickens.
- Add the cooked pasta to the skillet and toss until well coated with the creamy sauce.
- Cook for another 1–2 minutes to allow flavors to combine.
- Garnish with chopped parsley and extra Parmesan if desired, then serve warm.
Notes
- You can substitute grilled chicken or rotisserie chicken for convenience.
- If the sauce becomes too thick, add a splash of pasta cooking water or milk.
- For extra flavor, add sautéed mushrooms or spinach.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American