Begin by bringing a large pot of salted water to a boil. Add bowtie pasta and cook according to package instructions, approximately 9–11 minutes, until al dente. Reserve 1 cup of the pasta water and drain the pasta.

Slice the boneless skinless chicken breast thinly and season with kosher salt, black pepper, and garlic powder. In a large skillet, heat olive oil over medium-high heat. Add the chicken slices, cooking for about 2–3 minutes per side until golden brown and cooked through.

In the same skillet, lower the heat to medium and add unsalted butter. Once melted, stir in minced garlic and sauté for about 30 seconds until fragrant.

Add roasted red peppers, heavy cream, and cream cheese to the skillet. Stir and let simmer for about 3–4 minutes until the cream cheese is fully melted.

Remove from heat and mix in grated Parmesan cheese and Italian herb blend. If the sauce appears too thick, incorporate some reserved pasta water to reach desired consistency.

Add cooked pasta and seared chicken back to the skillet with the creamy sauce. Toss together for 1–2 minutes over low heat until well coated.

Garnish with freshly chopped parsley or basil and sprinkle with red pepper flakes or drizzle with balsamic reduction. Serve immediately.