A delightful blend of tender chicken, vibrant roasted red peppers, and a rich garlic cream sauce, all embraced by bowtie pasta. Perfect for quick weeknight dinners and family-friendly meals.
Ingredients
Scale:
8 ounces bowtie pasta
1 pound boneless, skinless chicken breasts, diced
2 tablespoons olive oil
Salt and pepper, to taste
4 cloves garlic, minced
1 cup heavy cream
1 cup roasted red peppers, chopped
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 tablespoon fresh parsley, chopped
Instructions
In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside, reserving a cup of pasta water.
In a large skillet, heat olive oil over medium-high heat. Season the diced chicken with salt and pepper. Add chicken to the skillet and sauté for about 6-8 minutes until golden brown and cooked through. Remove from skillet and cover to keep warm.
In the same skillet, lower the heat to medium, add minced garlic, and sauté until fragrant. Pour in heavy cream and stir, scraping any browned bits from the bottom of the pan.
Stir in the chopped roasted red peppers, Italian seasoning, and Parmesan cheese. Allow the sauce to simmer for 3-5 minutes until it thickens slightly.
Return the cooked chicken to the skillet and add the drained pasta. Toss gently until well coated in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
Plate the pasta, garnish with fresh parsley and additional Parmesan cheese if desired. Serve warm.
