Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the bowtie pasta and cook for 8–10 minutes, or until al dente. Drain the pasta in a colander, but do not rinse it.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breast pieces to the skillet and sauté for 5–7 minutes, until golden brown and cooked through. Remove the chicken and set aside.

Lower the heat to medium-low and add 2 tablespoons of butter to the same skillet. Once melted, add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Increase the heat slightly and let the mixture simmer for 3–4 minutes, stirring occasionally until thickened.

Sprinkle in ½ cup of grated Parmesan cheese into the sauce, stirring until it melts. Return the sautéed chicken to the skillet, tossing gently in the creamy sauce.

Add the cooked bowtie pasta to the skillet, tossing all ingredients together until every piece of pasta is coated.

Top the pasta mixture with 1 cup of shredded mozzarella cheese, cover the skillet, and heat on low for 2–3 minutes to allow the cheese to melt.

Garnish with freshly chopped parsley before serving. Dish up the creamy Mozzarella Garlic Butter Chicken Bowties while hot.