Parmesan Roasted Red Pepper Chicken Bowties

The best dinners aren’t just about taste—they’re about memory. This Parmesan Roasted Red Pepper Chicken Bowties recipe was inspired by a cozy weekend at my grandmother’s, where pasta was more than a meal—it was a tradition. The smell of garlic simmering in cream, the soft crackle of roasted peppers being chopped, and the first taste of cheesy, sauce-soaked pasta always brought us around the table with full hearts and even fuller plates.

This dish blends the savory richness of Parmesan, the smoky sweetness of roasted red peppers, and the creaminess of a garlicky sauce that clings beautifully to bowtie pasta. Add tender bites of pan-seared chicken and you’ve got a complete, soul-warming dinner ready in just 30 minutes. It’s the kind of pasta that makes you pause mid-bite and say, “Wow.”

Whether you’re cooking for your family on a chilly night or hosting friends for a casual meal, this recipe is bound to leave everyone asking for seconds—and the recipe.

Why You’ll Love This Recipe:

• Comforting, creamy, and full of bold, balanced flavor
• Quick and easy—ready in 30 minutes
• Family-friendly and weeknight-approved
• A great way to use up leftover chicken or pantry pasta
• Makes fantastic leftovers (if you have any!)

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INGREDIENTS YOU’LL NEED:

• 12 oz bowtie (farfalle) pasta
• 2 boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup roasted red peppers, drained and chopped
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ¼ cup reserved pasta water
• 1 teaspoon dried basil (or 1 tablespoon fresh chopped basil)
• Fresh parsley, for garnish (optional)

How to Make Parmesan Roasted Red Pepper Chicken Bowties

This Parmesan Roasted Red Pepper Chicken Bowties recipe comes together in just a few easy steps. Each component adds flavor, building a rich, silky garlic cream sauce that perfectly coats every bite of pasta and chicken.

STEP-BY-STEP INSTRUCTIONS:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, according to package directions. Reserve ¼ cup of the pasta water, then drain and set aside.
2. Season and Cook the Chicken:
   In a large skillet, heat olive oil over medium-high heat. Toss the chicken cubes with garlic powder, paprika, salt, and pepper. Add to the skillet and cook for 5–6 minutes, or until golden and cooked through. Transfer to a plate and cover loosely.
3. Start the Sauce:
   In the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the roasted red peppers and cook for another minute.
4. Make it Creamy:
   Pour in the heavy cream, stirring well to combine. Let it simmer for 2–3 minutes, then stir in the grated Parmesan cheese and dried basil. Let the sauce thicken slightly.

1. Blend if Desired:
   For a smoother sauce, you can blend the cream and roasted peppers using an immersion blender before adding the Parmesan. This step is optional but adds a restaurant-quality touch.
2. Combine Everything:
   Add the cooked chicken and pasta to the skillet. Pour in the reserved pasta water to loosen the sauce if needed. Toss everything together until well coated and heated through.
3. Serve and Enjoy:
   Garnish with fresh parsley or extra Parmesan if desired. Serve warm with crusty bread or a fresh green salad.

HELPFUL TIPS:

• Shortcut: Use pre-cooked chicken or rotisserie chicken for even faster prep.
• Pasta swap: Penne or fusilli work well if you don’t have bowties.
• Make it spicy: Add a pinch of red pepper flakes to the garlic for heat.
• Lighter version: Use half-and-half instead of heavy cream for a lighter sauce.
• Meal prep: This pasta reheats beautifully for lunch the next day.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Pasta Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: High-protein

NOTES:

• If you’re using jarred roasted red peppers, be sure to drain them well to avoid watering down the sauce.
• Fresh basil at the end adds a bright touch, but dried basil works great in the sauce.

NUTRITIONAL INFORMATION: (Estimated per serving)

• Calories: 520
• Protein: 34g
• Carbohydrates: 42g
• Fat: 26g
• Saturated Fat: 13g
• Fiber: 3g
• Sugar: 4g
• Sodium: 480mg

FREQUENTLY ASKED QUESTIONS:

Can I use grilled chicken instead?
Yes! Grilled or leftover baked chicken works beautifully.

What if I don’t have roasted red peppers?
You can roast fresh bell peppers in the oven or substitute with sun-dried tomatoes for a different twist.

Is this freezer-friendly?
This pasta is best fresh, but you can freeze the sauce and chicken separately, then add freshly cooked pasta when ready.

Can I make this vegetarian?
Absolutely—just skip the chicken and consider adding sautéed mushrooms or spinach instead.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce. Not recommended for freezing once fully assembled, as the pasta may turn mushy.

Related Recipes:

If you loved this dish, try these other creamy comfort favorites:

• Classic Pasta Salad
• Parmesan Roasted Red Pepper Chicken Bowties in Garlic Cream
• Creamy Southwest Chicken Alfredo: A Bold Twist on Comfort Food

CONCLUSION:

Parmesan Roasted Red Pepper Chicken Bowties is the kind of meal that turns a regular night into a cozy celebration. With creamy garlic sauce, savory chicken, and the sweet smokiness of roasted red peppers, this dish brings restaurant-level flavor to your own kitchen—quickly and effortlessly. It’s a warm hug in a bowl, ready to be shared around the table with the people you love most.