Ingredients:

  • 1 lb Farfalle pasta
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp olive oil
  • 5 cloves fresh garlic, minced
  • 1 cup jarred roasted red peppers, drained and sliced
  • 1.5 cups heavy cream
  • 0.5 cup low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Boil a large pot of heavily salted water. Cook the bowtie pasta for 1-2 minutes less than the package directions until firm to the bite. Reserve 1 cup of starchy pasta water before draining.
  2. Season the 1 inch chicken pieces with 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp pepper. Heat 2 tbsp olive oil in your skillet and cook the chicken until the edges are charred and golden. Note: Don't move the chicken for the first 3 minutes to build a crust.
  3. Remove the chicken. In the same pan, add the 5 cloves of minced garlic. Sauté for 30 seconds until the air smells intensely aromatic.
  4. Stir in the 1 cup of sliced roasted red peppers. Deglaze the pan with 0.5 cup low sodium chicken broth, scraping up all the browned bits from the bottom.
  5. Pour in the 1.5 cups heavy cream and 0.25 tsp red pepper flakes. Let it simmer for 3-5 minutes until the liquid reduces slightly and coats a spoon.
  6. Reduce the heat to low and whisk in the 1 cup Parmesan cheese. Stir constantly until the sauce becomes uniform and glossy.
  7. Fold the cooked chicken and pasta back into the sauce. Toss gently until every bowtie is shimmering with cream.
  8. Sprinkle the 2 tbsp fresh parsley over the top. Serve immediately while the sauce is at its peak silkiness.