1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Reserve about 1/2 to 1 cup of pasta water, then drain.

2. Pat the chicken dry and season on both sides with the kosher salt and black pepper. Heat the olive oil in a large skillet over medium high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate and rest 5 minutes, then slice.

3. Reduce the heat to medium. In the same skillet add the minced garlic and cook for 30 seconds until fragrant, stirring to avoid browning.

4. Stir in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.

5. Whisk in the Parmesan until smooth and creamy. If the sauce becomes too thick, loosen with a splash of the reserved pasta water.

6. Add the drained bowtie pasta to the skillet and toss to coat in the sauce. Fold in most of the parsley.

7. Top with the sliced chicken, toss once more, and adjust seasoning with extra salt, pepper, or lemon to taste. Garnish with the remaining parsley and serve hot.