Boil a large pot of salted water over high heat. Add the bowtie pasta and cook according to package directions until al dente, about 10-12 minutes. Drain the pasta and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sauté chicken for 7-8 minutes until golden brown and cooked through.

Add roasted red pepper slices and minced garlic to the skillet. Sauté for 2 minutes until the garlic becomes fragrant.

Lower the heat to medium-low and stir in 1 cup of heavy cream, letting it simmer for 2-3 minutes until the sauce begins to thicken.

Gradually sprinkle in 1 cup of grated Parmesan cheese while stirring to combine, ensuring a smooth sauce.

Add red pepper flakes and dried Italian seasoning to the sauce, mixing well to enhance flavors. Adjust seasoning to taste.

Fold the cooked bowtie pasta into the sauce, ensuring each piece is coated.

Remove from heat and fold in chopped fresh basil before serving.

Plate the dish and garnish with additional grated Parmesan cheese. Serve hot.