Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of pasta water, then drain.

Slice the chicken breast thinly and season with salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat, add chicken, and cook for 6-7 minutes until golden brown.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, then stir in roasted red peppers. Pour in heavy cream and mix well.

Add cream cheese if using, and stir until the sauce is smooth. Then add grated Parmesan and herb blend, stirring until the cheese melts and the sauce thickens.

Add the seared chicken and drained pasta to the sauce, and toss to coat. If the sauce is too thick, gradually add reserved pasta water.

Plate and garnish with parsley or basil. Optionally, sprinkle red pepper flakes or drizzle balsamic glaze. Serve immediately.