Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain well and set aside, reserving about 1/2 cup of pasta water.

While the pasta cooks, season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Reduce heat to low and stir in the heavy cream and Parmesan cheese until the cheese melts and the sauce thickens slightly. Add the cooked chicken and pasta to the skillet, tossing to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Stir in the fresh parsley and season with additional salt and pepper if needed. Serve immediately with extra Parmesan cheese for garnish.