Cook the pasta: Bring a large pot of salted water to boil and cook the bowtie pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Sauté the chicken: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and paprika, then add to the hot skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.

Make the garlic butter sauce: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 1-2 minutes until fragrant but not browned.

Create the creamy sauce: Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Italian seasoning, then simmer for 2-3 minutes until slightly thickened.

Combine everything: Add the cooked pasta and chicken back to the skillet. Sprinkle in Parmesan cheese and toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve: Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.