Parmesan Red Pepper Chicken Bowties in Creamy Garlic Sauce

When weeknights get busy, you still want something comforting, flavorful, and satisfying on the table. This Parmesan red pepper chicken bowties pasta in garlic cream sauce fits the bill perfectly. You’ll love how the tender chicken and sweet roasted red peppers combine with a luscious garlic cream sauce to coat every bowtie noodle with rich flavor.

this Recipe

Whether you’re cooking for family or friends, this dish is an easy crowd-pleaser that feels special but comes together in about 30 minutes. Let me walk you through how to make this comforting, creamy pasta dinner you’ll want to make again and again.

Why You’ll Love This Recipe

• Deliciously creamy garlic sauce that’s easy to whip up on the stovetop
• Perfectly cooked chicken breast pieces for tender, juicy bites
• Sweet roasted red peppers add vibrant flavor and color
• Bowtie pasta holds the sauce beautifully for satisfying every forkful
• Quick prep and cook times make it ideal for weeknight meals

Ingredients

Gather these simple ingredients to create the creamy Parmesan red pepper chicken bowties that everyone will rave about.

• 8 ounces bowtie pasta (farfalle)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup roasted red peppers, sliced into strips (jarred or homemade)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped for garnish

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 520 per serving

How to Make Delicious Parmesan Red Pepper Chicken Bowties in Garlic Cream – Perfect Pasta Dinner Idea

1. Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente, about 10-11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook, stirring occasionally, until the chicken is cooked through and golden brown, about 6-8 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 3-4 minutes.
5. Add the roasted red pepper strips and cooked chicken back into the skillet. Sprinkle in crushed red pepper flakes if using, and season the sauce with additional salt and pepper to taste.
6. Toss the cooked bowtie pasta into the skillet, stirring gently to coat the pasta evenly with the garlic cream sauce and combine all ingredients.
7. Cook for another 2 minutes to heat everything through and allow the flavors to meld.
8. Remove from heat and garnish with fresh chopped parsley before serving warm.

Tips for the Best Results

• Use freshly grated Parmesan for a smoother, richer sauce.
• Don’t overcook the chicken; remove it as soon as it’s no longer pink inside.
• Reserve a little pasta water before draining to loosen the sauce if it thickens too much.
• Roasted red peppers from a jar are convenient but roasting fresh peppers adds extra depth.
• Add a squeeze of lemon juice at the end for a bright, fresh finish if desired.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce.

This dish also freezes well. Allow it to cool completely, then portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating as described.

Frequently Asked Questions

Can I use a different pasta shape?

Absolutely! While bowties hold the sauce nicely, penne, rigatoni, or fusilli would also work well in this recipe.

Is it possible to make this dairy-free?

You can substitute heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative, though the flavor and texture will be slightly different.

How do I roast red peppers at home?

To roast peppers, place whole peppers under a broiler or directly on a gas flame until blackened, then seal in a bowl to steam for 10 minutes. Peel off the skins and slice.

Can I prepare this recipe ahead of time?

You can cook the pasta and chicken in advance and store separately. Combine and heat with the sauce just before serving for best texture and flavor.