Description
A comforting dish of sautéed chicken coated in a creamy garlic sauce with roasted red peppers and Parmesan cheese, perfect for any gathering.
Ingredients
Scale
- 12 oz bowtie pasta
- 1 lb boneless skinless chicken breast
- Salt & black pepper, to taste
- 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, for garnish
- Red pepper flakes or balsamic drizzle, for garnish
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.
- Sauté the chicken: In a large skillet, heat olive oil over medium heat. Season the sliced chicken breasts with salt, black pepper, and garlic powder. Sauté the chicken for 5-7 minutes, or until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
- Create the sauce: In the same skillet, melt butter, and add minced garlic. Sauté until fragrant, about 1 minute. Pour in heavy cream and stir in cream cheese, mixing until melted and creamy.
- Add roasted peppers: Stir in roasted red peppers, Parmesan cheese, and the herb blend. Mix until everything is well combined and the sauce is thickened.
- Combine everything: Return the cooked chicken to the skillet, stirring to coat the chicken in the rich sauce. Toss in the cooked pasta, ensuring everything is evenly combined.
- Finish with fresh herbs: Remove from heat and garnish with fresh parsley or basil. For an extra kick, sprinkle red pepper flakes or a drizzle of balsamic.
Notes
Prepare the chicken and sauce in advance and combine with freshly cooked pasta just before serving for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg