1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set it aside.

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

3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.

4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

5. Pour in the heavy cream and stir, scraping up the flavorful bits from the pan. Let it warm for 1 to 2 minutes without boiling.

6. Add the mozzarella cheese a little at a time, stirring until melted. Stir in the Parmesan cheese until the sauce is smooth and creamy.

7. Add the cooked bowtie pasta and chicken back to the skillet. Toss everything together until well coated. Add a splash or two of reserved pasta water if the sauce needs loosening.

8. Sprinkle with chopped parsley and serve hot.