Start by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10–12 minutes. Once done, reserve ½ cup of the starchy pasta water before draining the pasta in a colander. Set it aside while you prepare the rest of the dish.

While the pasta is cooking, slice the boneless skinless chicken breast thinly for even cooking. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces, cooking for about 6–7 minutes until golden brown and cooked through, with a nice sear. Once done, remove the chicken from the skillet and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Next, stir in ½ cup of roasted red peppers, allowing them to warm through before pouring in ¾ cup of heavy cream. If you’re using cream cheese, add it now to create a silky texture, stirring until smooth.

Once the sauce is smooth, sprinkle in ¾ cup of grated Parmesan cheese along with ½ teaspoon of the Italian herb blend. Stir the mixture gently until the cheese has melted and the sauce has thickened nicely, embracing all the rich flavors.

Return the seared chicken to the skillet along with the drained bowtie pasta. Toss everything together to ensure the pasta is generously coated in the creamy sauce. If the sauce appears too thick, gradually add the reserved pasta water to achieve your desired consistency.

Plate your Best Parmesan Roasted Red Pepper Chicken Bowties hot, garnishing with fresh parsley or basil. If desired, sprinkle some red pepper flakes for added heat or drizzle with balsamic for a touch of tang. Serve immediately for a comforting meal that’s bound to please everyone at the table.