Put oil in an 11” skillet and heat over medium heat. Add shallot and fry until translucent then add garlic and crushed red pepper and cook for one minute then add chicken.
When chicken is halfway done add pepperoni, peppers, sun-dried tomatoes. Once chicken is fully cooked add wine and pepperoncini liquid. Cook for 5 minutes then add the blended tomatoes, salt, and pepper.
Bring sauce to a boil and reduce down until slightly thick, about 20 minutes, then add the cherry tomatoes. Cook for an additional 5 minutes. Shut heat and add the basil and parsley then set aside.
Cook bow tie pasta according to package directions. When pasta is done toss with the chicken and sauce. Once the pasta is coated add the mozzarella and mix thoroughly. Let sit covered for a couple of minutes then serve with grated peccorino romano cheese.