Bring a large pot of salted water to a boil. Add the bowtie pasta and cook for 10–12 minutes until al dente, reserving ½ cup of pasta water. Drain and set aside.

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

In the same skillet, melt butter, then add minced garlic and sauté for about 1 minute. Stir in roasted red peppers then pour in the heavy cream. Add cream cheese if using, stirring until melted.

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

Return the chicken to the skillet along with the drained pasta, tossing to coat with the sauce. Adjust thickness with reserved pasta water as needed.

Serve hot, garnished with parsley or basil and optional red pepper flakes or balsamic drizzle.