Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook for 10–12 minutes, or until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Slice chicken breasts thinly and season with salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear chicken for about 6–7 minutes until golden brown and fully cooked. Remove and keep warm.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute. Stir in roasted red peppers, then pour in heavy cream. Optionally add cream cheese.

Reduce heat to low and add grated Parmesan cheese and herb blend. Stir continuously until cheese melts and sauce thickens.

Return chicken and drained pasta to the skillet, gently tossing to coat in the sauce. Use reserved pasta water to adjust consistency.

Plate the dish, garnishing with parsley or basil and a sprinkle of red pepper flakes. Serve hot.