Start by filling a large pot with water and bringing it to a rolling boil. Add a generous pinch of salt and then the bowtie pasta. Cook for 10-12 minutes, or until al dente, stirring occasionally. Once done, reserve ½ cup of the starchy pasta water, then drain the rest and set the pasta aside in a large bowl.

While the pasta cooks, slice the boneless, skinless chicken breast thinly for quick cooking. Season the slices well with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the hot skillet and sear for 6-7 minutes, turning once, until it's golden brown and cooked through. Remove the chicken and set it aside on a plate.

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it. Then, stir in the roasted red peppers, warming them through for another 2 minutes. Pour in the heavy cream and cream cheese (if using), mixing until smooth and well combined.

Next, whisk in the grated Parmesan cheese along with the Italian or Southern herb blend. Stir the sauce continuously for 2-3 minutes until the cheese is melted and the sauce thickens into a creamy consistency.

Return the seared chicken to the skillet, followed by the drained bowtie pasta. Toss everything together in the creamy Parmesan roasted red pepper sauce until the pasta is evenly coated. If the sauce seems too thick, add some reserved pasta water a little at a time until you reach your desired consistency.

Plate the creamy Parmesan roasted red pepper chicken bowties while hot. Garnish with freshly chopped parsley or basil for a pop of color and added flavor. Serve immediately for a delightful homemade meal that everyone will love!