Start by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente, about 10–12 minutes. Reserve ½ cup of the pasta water before draining.

While the pasta cooks, slice the boneless skinless chicken breast thinly. Heat a large skillet over medium-high heat and add olive oil. Once hot, add the chicken slices, seasoning with salt, pepper, and garlic powder. Sauté for 6–7 minutes until golden brown.

In the same skillet, reduce heat to medium, add butter, and let it melt. Once bubbling, add minced garlic and sauté until fragrant, about 30 seconds. Stir in roasted red peppers, then add heavy cream and simmer to thicken.

Add grated Parmesan cheese and the herb blend to the sauce, stirring continuously until melted and thickened to your desired consistency.

Return the sautéed chicken and cooked pasta to the skillet, tossing together until well-coated in the sauce. Add reserved pasta water if the sauce is too thick.

Serve the dish garnished with fresh parsley or basil and a drizzle of red pepper flakes or balsamic if desired.