Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, around 10-12 minutes. Drain the pasta and set aside, reserving a cup of pasta water.

In a large skillet, heat olive oil over medium heat. Season chicken breast with salt and pepper, add to skillet, and sauté for 7-8 minutes until golden brown and cooked through. Remove and let rest.

In the same skillet, add roasted red pepper and minced garlic. Sauté for about 2 minutes until garlic is fragrant and soft.

Reduce heat to low, pour in heavy cream, and stir to combine. Let simmer for 2-3 minutes until slightly thickened.

Gradually stir in grated Parmesan cheese until melted. Add red pepper flakes and Italian seasoning, stirring to distribute evenly.

Return pasta to skillet and toss to coat with sauce. Add reserved pasta water if the sauce is too thick. Warm through for about a minute.

Remove from heat and fold in chopped basil. Toss gently with pasta.

Serve the creamy pasta immediately, garnished with additional Parmesan if desired.