1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and Italian seasoning, stirring constantly for about 1 minute until fragrant—but be careful not to burn the garlic.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened. If the sauce feels too thick, stir in a splash of reserved pasta water to loosen it up.
5. Lower the heat and stir in the shredded mozzarella and Parmesan cheeses. Continue stirring until the cheeses melt and the sauce becomes smooth and creamy.
6. Add the cooked chicken and bowtie pasta back into the skillet. Toss everything gently to coat the pasta and chicken evenly with the sauce. Taste and adjust seasoning with salt and pepper.
7. Cook for another 2 minutes so the flavors meld together. If the sauce thickens too much, add a bit more pasta water to reach your desired consistency.
8. Remove from heat, sprinkle with fresh parsley if using, and serve immediately.

From personal experience, I recommend not rushing the sauce step—letting the cream simmer and the cheese melt gently is key to that silky texture. I learned this the hard way during one of my early recipe trials, rushing through steps and ending up with a grainy sauce. Patience in cooking always pays off, especially with creamy dishes like this.