Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
Stir in the heavy cream and Italian seasoning. Bring the mixture to a gentle simmer, stirring occasionally. Do not boil rapidly.
Reduce the heat to low. Gradually stir in the grated Parmesan cheese until the sauce is smooth and thickened. Taste and add salt if needed.
Return the cooked chicken and the drained pasta to the skillet with the sauce. Toss gently to coat everything evenly.
Heat through for 1-2 minutes. Serve immediately, garnished with fresh parsley.
Notes
For extra flavor, add 1/2 cup of sun-dried tomatoes (drained) along with the chicken broth.
If you prefer a thicker sauce, let the cream simmer uncovered for a few extra minutes before adding the cheese.
You can substitute chicken thighs for breasts if desired.