Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the bowtie pasta and cook until al dente, about 10–12 minutes.

Slice the boneless skinless chicken breast thinly. In a large skillet, heat the olive oil over medium-high heat. Season the chicken slices with salt, black pepper, and garlic powder. Sear for about 6–7 minutes until golden brown.

In the same skillet, reduce heat and add the butter. Once melted, add the minced garlic and sauté for 1 minute. Incorporate the roasted red peppers, stirring until combined. Slowly pour in the heavy cream and cream cheese, mixing until smooth.

When the sauce is smooth, stir in the grated Parmesan cheese and the herb blend. Continue to cook for 2-3 minutes until the cheese melts and the sauce thickens.

Return the seared chicken and the drained bowtie pasta to the skillet. Toss everything until well coated in the creamy sauce, thinning with reserved pasta water if necessary.

Plate the dish hot, garnishing with freshly chopped parsley or basil and optionally sprinkling with red pepper flakes or balsamic vinegar before serving.