Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente, typically 8-10 minutes. Drain and set aside.

In a large skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic, sauté for about 30 seconds until fragrant.

Add the diced chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through.

Gently fold in the drained bowtie pasta and toss to coat evenly with the garlic butter sauce. Heat for a couple of minutes.

Transfer to serving plates and sprinkle with Parmesan cheese if desired. Enjoy warm.