Cook bowtie pasta in heavily salted boiling water for 10 to 12 minutes until al dente throughout the folded center. Reserve 1/2 cup pasta water before draining. Drain and set aside.

Pat chicken breast slices completely dry with paper towels. Season with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken in a single layer in batches for 3 to 4 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.

Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant.

Add the sliced roasted red peppers and stir for 30 seconds. Pour in the heavy cream. If using cream cheese, add it now in pieces and whisk until fully melted and smooth.

Whisk in the Parmesan and Italian herb blend. Reduce to medium-low and simmer for 2 to 3 minutes, stirring frequently, until the sauce coats the back of a spoon.

Return the seared chicken and all plate juices to the skillet. Add the drained bowtie pasta. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.

Taste for seasoning. Serve immediately garnished with fresh parsley or basil, optional red pepper flakes, and an optional balsamic drizzle.