Begin by bringing a large pot of salted water to a vigorous boil. Add 12 oz of bowtie pasta and cook according to package instructions until al dente, typically 10–12 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Thinly slice 1 lb of boneless, skinless chicken breast and season it with salt, black pepper, and garlic powder. In a skillet over medium-high heat, add 1 tbsp of olive oil. Sauté the chicken for 6–7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

In the same skillet, lower the heat to medium, and melt 2 tbsp of butter. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Stir in ½ cup of roasted red peppers and cook for an additional minute before adding ¾ cup of heavy cream. If using cream cheese, add it now and stir until everything is heated through and smoothly combined.

Gradually sprinkle in ¾ cup of grated Parmesan cheese along with ½ tsp of your chosen herb blend. Stir constantly until the cheese melts and the sauce thickens.

Return the seared chicken to the skillet and add the drained bowtie pasta. Toss everything together gently to coat in the creamy sauce. If too thick, add reserved pasta water until the desired consistency is achieved.

Remove from heat and plate the dish while hot. Garnish with freshly chopped parsley or basil. Serve immediately and enjoy.