Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add 12 oz of bowtie pasta and cook for 10-12 minutes until al dente. Reserve ½ cup of the pasta water to help thicken the sauce later, then drain the rest and set the pasta aside.

While the pasta cooks, slice 1 lb of boneless skinless chicken breast thinly. In a large skillet over medium-high heat, pour in 2 tablespoons of olive oil. Sauté the chicken pieces for about 6-7 minutes until golden brown and cooked through, stirring occasionally. The chicken should reach an internal temperature of 165°F. Once done, remove it from the skillet and cover to keep warm.

In the same skillet, lower the heat to medium and add 2 tablespoons of butter until melted. Immediately sprinkle in 4 minced garlic cloves, sautéing for 1 minute until fragrant. Add in ½ cup of roasted red peppers, stirring to warm them through, then pour in ¾ cup of heavy cream, stirring constantly until the mixture is smooth and bubbling gently.

Stir in ¾ cup of grated Parmesan cheese and ½ teaspoon of your chosen Italian or Southern herb blend. Let the cheese melt into the cream sauce, stirring until combined and slightly thickened.

Gently fold the cooked chicken and drained bowtie pasta into the creamy sauce. Toss everything beautifully to ensure each piece of pasta and chicken is coated in that delicious sauce.

Plate the Parmesan Roasted Red Pepper Chicken warm, and sprinkle with freshly chopped parsley or basil for a fresh touch. For a little extra flair, consider adding red pepper flakes or a balsamic drizzle on top.