Fill a large pot with water. Add a pinch of salt. Bring the water to a boil. Add the bowtie pasta. Cook until it is tender. This usually takes 10 minutes. Drain the pasta in a colander. Set it aside for later.

Cut the chicken into small bite-sized pieces. Season them with salt and pepper. Heat olive oil in the skillet. Use medium-high heat. Add the chicken to the pan. Cook until it is golden brown. Make sure it is cooked through. Remove chicken and set aside.

Lower the heat to medium. Add butter to the same skillet. Let the butter melt slowly. Add the minced garlic. Stir it for one minute. Do not let the garlic burn. It should smell very fragrant.

Pour the heavy cream into the skillet. Stir it with the butter and garlic. Let it simmer for three minutes. The cream will start to thicken. Keep stirring so it does not burn.

Turn the heat to low. Add the grated Parmesan cheese. Stir until the cheese melts completely. The sauce should be smooth and rich. Add the dried parsley now. Taste the sauce for seasoning. Add more salt if needed.

Add the cooked chicken back to the skillet. Toss in the cooked bowtie pasta. Mix everything very well. Ensure every pasta piece has sauce. Let it heat for two minutes. Your meal is now ready to serve!