1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. Drain and reserve ½ cup of pasta water.

2. Season chicken with salt, pepper, and Italian seasoning.

3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden and cooked through. Remove and let rest.

4. In the same skillet, reduce heat to medium and melt butter. Add garlic and sauté for 1 minute until fragrant.

5. Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.

6. Lower heat and stir in parmesan until melted and smooth.

7. Add cooked pasta and toss to coat in the cheese sauce. Use reserved pasta water to loosen the sauce if needed.

8. Slice the rested chicken and place on top of the pasta.

9. Garnish with fresh parsley and additional parmesan. Serve hot.