Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Reserve 0.5 cup of pasta water, then drain the pasta and set aside.

Season the bite-sized chicken pieces evenly with the salt and black pepper.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Melt the remaining 3 tablespoons of butter in the skillet. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and let the mixture simmer for 2 to 3 minutes to thicken slightly.

Whisk in the Parmesan cheese until the sauce is smooth. Return the cooked chicken and pasta to the skillet, tossing well to coat. Add reserved pasta water a little at a time if the sauce needs thinning. Garnish with chopped parsley and serve.