Begin by bringing a large pot of salted water to a boil over high heat. Add the bowtie pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander and set it aside, keeping it warm while you prepare the sauce.

In a large skillet, melt 4 tablespoons of butter over medium heat. Allow the butter to foam slightly while keeping an eye on it to prevent burning. This process should take about 2 minutes, and you’ll know it’s ready when the butter is fully melted and has a beautiful, rich golden color.

Add 4 cloves of minced garlic to the melted butter and sauté it for about 1 minute. Stir frequently to ensure the garlic becomes fragrant without burning; it should develop a lovely golden hue.

Introduce 2 cups of diced chicken breast into the skillet, seasoning it with salt and pepper to taste. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through (the internal temperature should reach 165°F).

Once the chicken is cooked, pour in 1 cup of heavy cream, stirring it well to combine with the butter and garlic mixture. Reduce the heat to low and allow the sauce to gently simmer for 2-3 minutes, stirring occasionally, until it's slightly thickened and creamy.

Stir in ¾ cup of grated Parmesan cheese until it fully melts into the cream sauce, creating a smooth and rich blend. This should take about 1-2 minutes.

Add the cooked bowtie pasta to the skillet, tossing it gently in the creamy sauce so that every piece is well coated.

Finally, garnish your dish with freshly chopped parsley just before serving.