1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Drain, reserving ½ cup of pasta water.

2. While the pasta cooks, slice chicken breasts in half horizontally or pound to even thickness. Season with salt and pepper.

3. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and let rest.

4. In the same skillet, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.

5. Stir in lemon juice and zest, scraping up browned bits.

6. Add heavy cream and bring to a low simmer. Slowly stir in Parmesan cheese until melted and sauce thickens slightly.

7. Season sauce with more salt, pepper, and red pepper flakes if using.

8. Slice rested chicken into strips. Add cooked pasta to the sauce along with reserved pasta water. Toss to coat.

9. Return chicken to skillet. Spoon sauce over top and let everything heat through for 2–3 minutes.

10. Serve warm, garnished with parsley and extra Parmesan if desired.