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

Season chicken breasts with garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Sauté chicken for 6-7 minutes per side until golden brown. Remove and let rest, then cut into bite-sized pieces.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add roasted red peppers and cook for 2-3 minutes until heated through.

Pour in heavy cream and optional cream cheese, stirring to combine. Heat until cream cheese is melted and sauce is smooth. Gradually stir in Parmesan cheese and Italian herb blend, cooking until the sauce thickens.

Add chopped chicken and drained pasta to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water to reach desired consistency.

Plate the dish and garnish with freshly chopped parsley or basil. Optionally, sprinkle red pepper flakes or drizzle balsamic. Serve immediately.