12 oz bowtie pasta

1 lb boneless, skinless chicken breast, thinly sliced

Salt and black pepper, to taste

1 tsp garlic powder

1 tbsp olive oil

2 tbsp butter

4 cloves garlic, minced

½ cup roasted red peppers (jarred or homemade), sliced

¾ cup heavy cream

2 oz cream cheese (optional)

¾ cup grated Parmesan cheese

½ tsp Italian or Southern herb blend (thyme, oregano, rosemary)

Fresh parsley or basil, for garnish

Optional: red pepper flakes or balsamic drizzle

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Cook bowtie pasta in salted boiling water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Season chicken with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
Add roasted red peppers and cook for 2 minutes to release flavor.
Reduce heat to medium and pour in heavy cream. Stir to combine, then add cream cheese (if using) until melted and smooth.
Stir in Parmesan cheese and Italian herb blend. Simmer until sauce thickens slightly.
Return cooked chicken to the pan and toss in the sauce.
Add pasta and a splash of reserved pasta water, tossing until evenly coated.
Adjust seasoning, then serve hot topped with parsley or basil. Optionally sprinkle red pepper flakes or drizzle balsamic glaze.

Use shrimp or sausage instead of chicken for variation.

Replace heavy cream with half-and-half or milk for a lighter version.

Add spinach, mushrooms, or sun-dried tomatoes for extra veggies.

For vegetarian, omit chicken and double the roasted peppers.

Reheat gently with a splash of milk or cream to maintain creaminess.