In a large pot of salted boiling water, cook the bowtie pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the chicken pieces with salt and pepper.

Add the chicken to the skillet and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the remaining butter. Once melted, add the minced garlic and diced onion.

Sauté for 2-3 minutes until fragrant and the onion becomes translucent.

Return the cooked chicken to the skillet and mix well with the garlic and onions.

Pour in the chicken broth and heavy cream. Add the Italian seasoning and stir. Let the mixture simmer for about 5 minutes until slightly thickened.

Add the cooked bowtie pasta to the skillet. Toss everything together to coat the pasta evenly with the creamy garlic butter sauce.

Sprinkle the grated Parmesan cheese over the pasta and mix until melted and well combined.

Garnish with freshly chopped parsley and serve warm. Enjoy your dreamy creation!