Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10-12 minutes. Reserve ½ cup pasta water, then drain and set aside.

Season chicken with garlic powder, salt, and black pepper. In a skillet, heat olive oil over medium-high heat. Sear the chicken for 6-7 minutes until golden brown; let it rest.

Melt butter in the same skillet. Sauté minced garlic for about 1 minute. Add roasted red peppers and cook for 2-3 minutes. Stir in heavy cream and optional cream cheese until smooth, then add Parmesan cheese and herb blend, cooking until slightly thickened.

Return the chicken to the skillet, cut into bite-sized pieces. Add cooked pasta and toss to coat with creamy sauce, adjusting with reserved pasta water if too thick.

Garnish with parsley or basil and optionally sprinkle with red pepper flakes or balsamic drizzle. Serve immediately.