Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil and add the bowtie pasta. Cook the pasta for 8-10 minutes until it reaches al dente, then drain.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and sauté for 5-7 minutes until golden brown.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute. Pour in the chicken broth and heavy cream, allowing to simmer for 3-4 minutes until thickened.

Reduce the heat to low, and add the grated Parmesan cheese. Stir until melted, then return the sautéed chicken and cooked pasta to the skillet, mixing well.

Sprinkle the shredded mozzarella cheese evenly over the pasta mixture and cover with a lid. Heat on low for 2-3 minutes until the cheese melts.

Remove from heat, garnish with chopped parsley, and serve immediately.