Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package instructions. Drain and set aside, saving a bit of pasta water for later use.

While the pasta is cooking, season the chicken strips with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Add the garlic and cook for an additional 1 minute until fragrant. Stir in the lemon zest and juice, followed by the butter. Let the chicken soak up the flavors for a minute or two, then remove from heat and set aside.

In the same skillet, melt the butter over medium heat. Add the heavy cream and chicken broth, stirring until combined. Bring to a simmer and cook for 2-3 minutes until the sauce starts to thicken. Stir in the Parmesan cheese, allowing it to melt and incorporate into the sauce. Season with salt and pepper to taste.

Add the cooked bowtie pasta to the skillet with the Parmesan sauce, tossing until well coated. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency. Gently stir in the lemon garlic chicken, allowing everything to meld together.

Plate the creamy lemon garlic chicken with Parmesan bowtie pasta and garnish with fresh parsley and additional Parmesan cheese.