Bring a large pot of lightly salted water to the boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add chicken strips; cook and stir until no longer pink in the centre and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
Reduce heat under pan to medium; add onion, capsicum, garlic, dried basil and chilli flakes to pan. Cook and stir until onions are translucent and capsicum are softened, 3 to 5 minutes. Add pasta sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.