Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente (9-11 minutes). Reserve 1 cup of pasta water, drain pasta, and set aside.

Thinly slice the chicken breast. Season with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium-high heat and sear the chicken for 2-3 minutes on each side until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium. Add butter; once melted, add minced garlic and sauté for 20-30 seconds until fragrant.

Stir in roasted red peppers, then pour in heavy cream and add cream cheese. Simmer gently for 3-4 minutes, stirring occasionally until the sauce thickens.

Remove from heat; stir in Parmesan cheese and herb blend. Adjust thickness with reserved pasta water if necessary.

Return pasta and chicken to the skillet, tossing until well coated. Heat through on low for 1-2 minutes.

Transfer to serving plates, garnish with parsley or basil, and add red pepper flakes or balsamic drizzle if desired.