Bring a large pot of salted water to a boil and add 12 oz of bowtie pasta. Cook until al dente, about 8–10 minutes, stirring occasionally to prevent sticking. Once done, drain the pasta in a colander and set it aside while allowing the steam to escape.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season 1 pound of boneless, skinless chicken breast with salt and pepper before adding it to the skillet. Sauté the chicken for 7–8 minutes, flipping once, until it’s golden brown on both sides. Ensure it’s fully cooked through, and then remove the chicken from the skillet, setting it aside.

In the same skillet, add the sliced roasted red pepper and 3 cloves of minced garlic. Sauté for an additional 2 minutes, stirring to incorporate the flavors.

Lower the heat and pour in 1 cup of heavy cream, stirring gently to combine with the sautéed garlic and peppers. Allow the mixture to heat for 2–3 minutes, letting it thicken slightly.

Gradually mix in 1 cup of grated Parmesan cheese, stirring until it fully melts and the sauce achieves a silky texture.

Sprinkle in ½ teaspoon of red pepper flakes and ½ teaspoon of Italian seasoning, mixing well to incorporate. Taste the sauce and adjust the seasoning if needed.

Toss the cooked bowtie pasta into the skillet with the creamy sauce, ensuring each piece is thoroughly coated. Stir gently for about 1–2 minutes.

Remove the skillet from heat and add ¼ cup of chopped fresh basil, mixing it gently through the pasta. Serve hot, garnished with additional Parmesan cheese if desired.