Bring a large pot of salted water to a boil over high heat. Once boiling, add the bowtie pasta and cook for 8-10 minutes until al dente. Drain and do not rinse.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken breast pieces and sauté for 5-7 minutes until golden brown and fully cooked.

In the same skillet, reduce the heat to medium, and add 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring gently. Bring to a simmer and let it thicken for 3-4 minutes.

Add 1 cup of grated Parmesan cheese and stir until melted. Return the sautéed chicken to mix well with the sauce.

Toss the cooked bowtie pasta into the skillet, mixing until well coated. Add chicken broth if the sauce is too thick.

Sprinkle 1 cup of shredded mozzarella cheese over the pasta and cover the skillet. Heat on low for 2-3 minutes until the cheese melts.

Garnish with freshly chopped parsley and serve hot straight from the skillet.