Cook the pasta by bringing a large pot of salted water to a boil. Add 12 oz of bowtie pasta and cook for 8-10 minutes until al dente. Drain without rinsing.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Season chicken breast with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Transfer to a cutting board to rest.

In the same skillet, melt 2 tbsp of butter, add minced garlic and sauté for about 1 minute. Pour ½ cup of chicken broth and 1½ cups of heavy cream, simmer for 3-4 minutes until slightly thickened.

Stir in 1 cup of grated Parmesan cheese into the sauce until melted and creamy. Return sliced chicken, stirring to combine.

Add the cooked pasta to the skillet. Toss everything together to coat the pasta in the sauce.

Sprinkle 1½ cups of shredded mozzarella cheese over the pasta in the skillet. Cover and let sit on low heat for 2-3 minutes until melted.

Serve hot, garnished with chopped parsley.