1. Season chicken breast chunks with salt and pepper.

2. Heat olive oil and 1 tablespoon of butter in a cast iron skillet over medium-high heat.

3. Add chicken and sear until golden brown and cooked through, about 4–5 minutes per side. Remove from skillet and set aside.

4. In a large pot, boil salted water and cook bowtie pasta according to package instructions until al dente. Drain and reserve 1/4 cup of pasta water.

5. In a medium saucepan, melt remaining butter and add minced garlic. Sauté for 30 seconds until fragrant.

6. Pour in heavy cream and simmer over low heat.

7. Stir in shredded mozzarella gradually, whisking continuously until melted and sauce is smooth. Add a splash of reserved pasta water to thin if needed.

8. Add cooked pasta to the sauce and stir gently to coat evenly.

9. Return the chicken to the pan and let it warm through in the sauce for 2–3 minutes.

10. Garnish with parsley and serve hot.