1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Drain and set aside, reserving 1/2 cup of the pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the pan and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. Reduce heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant but not browned—this is where that magical flavor starts to build.
4. Slowly pour in the heavy cream, stirring to combine with the garlic butter. Let it simmer gently for 2-3 minutes until slightly thickened. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
5. Stir in the mozzarella and Parmesan cheeses, mixing until melted and the sauce is creamy and smooth. Season with additional salt and pepper to taste.
6. Add the cooked chicken and pasta back into the skillet, tossing everything together to coat evenly with the cheesy garlic butter sauce. If needed, add more pasta water for a silky consistency.
7. Remove from heat and sprinkle with fresh parsley for a pop of color and freshness. Serve immediately, while everything is warm and inviting.

Here’s a personal tip: I like to keep a small bowl of extra Parmesan nearby at the table. It’s a simple way to make each plate feel a bit more special, just like my grandmother did when she’d let me sprinkle a little extra cheese on top before dinner.