Bring a large pot of salted water to a boil. Add 12 ounces of bowtie pasta, cooking until al dente, about 10-12 minutes. Reserve ½ cup of pasta water before draining and set aside.

Season 1 pound of chicken breast with garlic powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown. Transfer and let rest.

In the same skillet, melt 2 tablespoons of butter. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute. Stir in roasted red peppers, warming for 2-3 minutes. Then add heavy cream and cream cheese, stirring until smooth.

Add grated Parmesan cheese and herb blend to the skillet, stirring continually. Let simmer for 2-3 minutes to thicken. Adjust consistency with reserved pasta water if needed.

Return the cooked chicken to the skillet, slicing if needed. Add drained bowtie pasta and toss to coat in the sauce. Cook everything together for 1 minute to heat through.

Plate the dish and garnish with fresh parsley or basil. Sprinkle with red pepper flakes or a drizzle of balsamic if desired. Serve hot.