Step 1: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Drain the pasta well and set it aside.

Step 2: While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for about 6 to 8 minutes. Stir occasionally so the chicken cooks evenly and develops a golden crust. Make sure the chicken is cooked through but still juicy. Remove the chicken from the skillet and set it aside on a plate.

Step 3: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the minced garlic. Cook the garlic for 1 to 2 minutes, stirring frequently, until it is fragrant but not browned.

Step 4: Pour the chicken broth into the skillet, scraping the bottom with a wooden spoon to loosen all the browned bits left from the chicken. These bits add great flavor to the sauce. Let the broth simmer gently for about 3 to 4 minutes to reduce slightly and concentrate in flavor.

Step 5: Add the heavy cream to the skillet and bring the mixture to a gentle simmer. Let it cook for a couple of minutes to start thickening.

Step 6: Gradually stir in the grated Parmesan cheese. Keep stirring the sauce as the cheese melts and the sauce thickens to a creamy, smooth consistency. This step is key to avoiding clumping or graininess.

Step 7: Return the cooked chicken to the skillet along with the drained pasta. Toss everything gently but thoroughly so the pasta and chicken are coated evenly in the creamy Parmesan sauce.

Step 8: Taste the sauce and adjust the seasoning if needed with a pinch more salt or black pepper.

Step 9: Remove the skillet from the heat and sprinkle fresh chopped parsley over the top for a fresh, vibrant finish. Serve immediately while warm.