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

While pasta cooks, season chicken cubes with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.

Reduce heat to medium and add remaining 2 tablespoons of butter to the same skillet. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.

Add heavy cream, Italian seasoning, and Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes.

Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until well coated. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Stir in fresh parsley and lemon juice if using.

Garnish with additional Parmesan cheese and parsley. Serve hot for the best flavor and texture.