Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 9 to 11 minutes. Drain and set aside. Toss with a small splash of olive oil if you want to prevent sticking.

Step 2: Heat 1 tablespoon butter with the olive oil in a large skillet over medium-high heat. While it heats, season the chicken with salt, pepper, Italian seasoning, garlic powder, and onion powder. Place the chicken pieces in the skillet and cook for 6 to 8 minutes, turning occasionally, until golden and fully cooked. Transfer to a plate and keep warm.

Step 3: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon zest and juice. Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the pan for extra flavor.

Step 4: Lower the heat slightly and add the heavy cream and cubed cream cheese. Stir until the cream cheese melts and the sauce is smooth. Add the mozzarella and Parmesan, stirring until fully melted and creamy. Taste and adjust seasoning with more salt, pepper, or crushed red pepper flakes if you like a little spice.

Step 5: Return the cooked chicken to the skillet. Add the drained pasta and toss gently to coat everything in the sauce. Let it simmer together for 1 to 2 minutes so the flavors meld.

Step 6: Sprinkle chopped parsley or basil over the top. Serve hot with garlic bread or a crisp salad for a complete meal.