Begin by boiling a large pot of salted water. Add the bowtie pasta and cook according to package instructions until al dente. Remember to reserve about a cup of pasta water before draining!

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces, seasoning them with salt and pepper. Cook for about 8-10 minutes, or until golden brown and cooked through, stirring occasionally.

Once the chicken is cooked, push it to one side of the skillet. In the other side, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.

Add the drained bowtie pasta to the skillet. If the mixture seems dry, add a splash of the reserved pasta water to reach your desired consistency. Toss gently to combine.

Remove from heat and stir in freshly chopped parsley. Serve hot, garnished with grated Parmesan cheese.