1. Bring a large pot of salted water to a boil and cook bowtie pasta until al dente. Reserve ¼ cup pasta water, then drain.

2. Pat chicken dry, season with ½ teaspoon salt and ¼ teaspoon pepper, and cut into bite size pieces.

3. Heat olive oil in a large skillet over medium heat and sear chicken until golden and cooked through, 5 to 7 minutes. Transfer to a plate.

4. In the same skillet melt butter over medium heat, add minced garlic, and cook until fragrant, about 30 seconds.

5. Lower heat to medium low, pour in warm milk, and stir to combine, scraping any browned bits from the pan.

6. Add Velveeta cubes and stir until mostly melted and smooth.

7. Stir in shredded mozzarella until the sauce is silky and cohesive.

8. Return chicken and any juices to the skillet and simmer 1 minute.

9. Add drained bowtie pasta and toss to coat, loosening with a splash of reserved pasta water as needed for a glossy sauce that clings to the pasta.

10. Season to taste with remaining salt and pepper, sprinkle with chopped parsley, and serve hot.