Cook the bowtie pasta according to package instructions. Drain and set aside.
Season the chicken pieces with paprika, garlic powder, salt, pepper, and Italian seasoning.
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken and cook until golden brown and fully cooked, about 8–10 minutes.
Stir in the minced garlic and cook for 30 seconds.
Remove the chicken and set aside.
In the same skillet, add the heavy cream and Parmesan cheese, stirring until smooth and creamy.
Add the cooked pasta and toss to coat in the sauce.
Return the chicken to the skillet and mix gently.
Garnish with fresh parsley and serve immediately.
