Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to the package directions until al dente, typically 10 to 12 minutes.

Drain the pasta and set it aside without rinsing.

Season the chicken cubes with salt, black pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook for 5 to 6 minutes, turning occasionally, until browned and cooked through.

Remove chicken from the skillet and set aside.

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

Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer for 3 to 4 minutes until it thickens.

Stir in grated Parmesan cheese gradually, stirring continuously until melted and well combined.

Return the cooked chicken to the skillet, and stir to coat in the cream sauce, simmering for 1 to 2 minutes.

Add the drained bowtie pasta to the skillet, tossing to coat in the sauce. Add a splash of reserved pasta water or chicken broth if needed.

Scatter shredded mozzarella cheese on top and cover the skillet with a lid to let the cheese melt for 2 to 3 minutes.

Garnish with chopped parsley and serve immediately while hot and stretchy.