Cook Pasta:
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, then drain and set aside.Cook Chicken:
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook for 6–8 minutes until golden and fully cooked. Remove chicken from skillet and set aside.Make the Sauce:
In the same skillet, melt the remaining 1 tablespoon butter. Sauté garlic for about 1 minute until fragrant. Stir in lemon zest and juice, then pour in chicken broth and bring to a simmer.Add Cream and Cheese:
Reduce heat to medium-low and add heavy cream and cream cheese. Stir until smooth. Add mozzarella and Parmesan cheeses, stirring until the sauce is thick, creamy, and fully melted.Combine Chicken and Pasta:
Return the cooked chicken to the skillet, then fold in the cooked bowtie pasta. Toss to coat evenly in the creamy lemon-garlic sauce. Simmer for another 1–2 minutes.Serve:
Sprinkle with fresh parsley and crushed red pepper flakes if desired. Serve hot with garlic bread or a crisp salad.
