Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 ounces of bowtie pasta and cook for 10-12 minutes until al dente. Reserve ½ cup of the pasta water, then drain the rest and set the pasta aside.

While the pasta cooks, slice 1 pound of boneless skinless chicken breast thinly and season it with salt, black pepper, and garlic powder. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté for 6-7 minutes until golden brown and cooked through. Remove the chicken and set it aside.

In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Stir in ½ cup of roasted red peppers, then slowly pour in ¾ cup of heavy cream and mix in 2 ounces of cream cheese (if using) until the sauce is smooth.

Incorporate ¾ cup of grated Parmesan cheese and ½ teaspoon of Italian or Southern herb blend into the sauce. Stir continuously until the cheese is melted and the sauce thickens.

Return the cooked chicken and drained bowtie pasta to the skillet, tossing everything together gently to coat in the creamy sauce. Use reserved pasta water to adjust the consistency if needed.

Plate the Parmesan Roasted Red Pepper Chicken Bowties hot, garnishing with fresh parsley or basil. Sprinkle red pepper flakes or drizzle balsamic if desired.