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Cook the bow tie pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken with paprika, Italian seasoning, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden brown and cooked through. Remove from the skillet.
Melt the butter in the same skillet and sauté the garlic for about 30 seconds until fragrant.
Pour in the chicken broth and heavy cream, stirring well. Add the Parmesan cheese and cook until the sauce is smooth and creamy.
Toss the cooked bow tie pasta into the sauce until fully coated.
Serve the creamy Parmesan pasta alongside the garlic butter chicken.
Garnish with chopped parsley and extra Parmesan before serving.