1. Bring a pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.

2. While pasta cooks, season chicken breasts with salt, pepper, and Italian seasoning.

3. Heat olive oil in a skillet and sear the chicken on medium heat until golden brown and fully cooked. Remove and slice into strips.

4. In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.

5. Pour in heavy cream, reduce heat, and let it warm through.

6. Add cubed Velveeta cheese, stirring until it melts into the cream completely.

7. Stir in shredded mozzarella until the sauce becomes smooth and stretchy.

8. Add the cooked pasta and chicken to the sauce, stirring well to coat evenly.

9. Let everything simmer together for 1–2 minutes to allow flavors to meld.

10. Serve hot, optionally topped with extra mozzarella or parsley.