1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

2. Slice chicken into strips or cubes. Season with salt, pepper, and Italian seasoning.

3. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden and cooked through. Set aside.

4. In the same skillet, reduce heat and melt the butter. Add minced garlic and sauté until fragrant.

5. Stir in heavy cream, lemon juice, and lemon zest. Simmer gently.

6. Add Parmesan cheese and stir until melted into a creamy sauce. Adjust thickness with pasta water if needed.

7. Toss in cooked pasta and chicken. Mix gently to coat everything evenly.

8. Garnish with parsley or red pepper flakes if desired. Serve hot.