In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of the starchy pasta water, drain the pasta, and set aside.

While the pasta cooks, thinly slice the boneless skinless chicken breast. In a large skillet, heat the olive oil over medium-high heat. Add the chicken slices and sear for 6-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in the roasted red peppers, then pour in the heavy cream. If using, add cream cheese and stir until smooth.

Stir in the grated Parmesan cheese and herb blend into the sauce. Cook, stirring gently until the cheese melts and the sauce thickens, about 3-4 minutes.

Return the seared chicken and drained pasta to the skillet, tossing to coat evenly in the creamy sauce. Adjust thickness by adding reserved pasta water if necessary.

Plate the dish, garnishing with fresh parsley or basil. Optionally, sprinkle red pepper flakes or drizzle balsamic and serve immediately.