Creamy Chicken and Pasta

Creamy Chicken and Pasta
1 package (16 oz) bow tie pasta
3 cups cooked chicken, shredded or cut into bite-sized pieces
1 red bell pepper, diced
1 tablespoon olive oil
2 cans (10.75 oz each) cream of chicken soup
1 (10 oz) bag frozen peas
1 1/2 cups milk
1 teaspoon garlic powder
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
1/2 cup cheddar cheese.
Cook pasta according to directions on package. In a large pot, heat olive oil over medium heat. Add red peppers and saute for a couple of minutes (until tender). Add in the soup, peas, milk, garlic powder, salt and pepper to the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.