Bring salted water to boil in a large pot. Add 12 oz of bowtie pasta and cook for 10-12 minutes until al dente. Reserve ½ cup pasta water, drain pasta, and set aside.

Slice 1 lb boneless chicken breast into thin strips. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, then sauté for 6-7 minutes until golden and cooked through. Remove chicken from skillet and set aside.

In the same skillet, melt 2 tbsp butter over medium heat. Add 4 cloves minced garlic and sauté until fragrant. Stir in ½ cup roasted red peppers and pour in ¾ cup heavy cream. Optional: add 2 oz cream cheese.

Lower heat and gradually stir in ¾ cup grated Parmesan and ½ tsp herb blend. Cook until cheese melts and sauce thickens, about 2-3 minutes.

Combine sautéed chicken and drained pasta with the sauce, tossing gently. Adjust sauce consistency with reserved pasta water as needed.

Plate the dish, garnish with parsley or basil, and sprinkle with red pepper flakes or drizzle balsamic if desired. Serve hot.