Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, pat the chicken pieces dry with paper towels. Season the chicken with about 1/2 teaspoon of the fine sea salt and 1/4 teaspoon of the black pepper.

In a large deep skillet or sauté pan, heat the olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer and cook, stirring occasionally, until they are lightly browned and cooked through, about 6 to 8 minutes. Transfer the cooked chicken to a plate and set aside.

Reduce the heat to medium and add the unsalted butter to the same skillet. When the butter has melted, add the minced garlic and cook, stirring constantly, for 30 to 45 seconds until fragrant but not browned.

Sprinkle in the Italian seasoning and red pepper flakes, if using, and stir them into the garlic butter for another 15 to 20 seconds to bloom the flavors.

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.

Stir in the heavy cream along with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let the sauce come back to a gentle simmer over medium heat.

In a small bowl, stir together the cornstarch and water until completely smooth. Slowly drizzle this mixture into the simmering creamy sauce while stirring constantly. Continue to cook for 1 to 2 minutes, until the sauce slightly thickens and coats the back of a spoon.

Reduce the heat to low. Add the shredded mozzarella cheese and grated Parmesan cheese to the skillet in small handfuls, stirring well after each addition, until all the cheese is melted and the sauce is smooth and creamy.

Return the cooked chicken and any accumulated juices to the skillet, stirring to coat the chicken in the cheesy cream sauce. Let it warm through for 1 to 2 minutes over low heat.

Add the drained bowtie pasta to the skillet and gently toss until all the pasta is well coated in the mozzarella garlic butter sauce. If the sauce seems too thick, loosen it with a splash or two of the reserved pasta cooking water, stirring until you reach your preferred consistency.

Sprinkle the chopped fresh parsley over the Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream. Taste and adjust seasoning with a little more salt or black pepper if needed, then serve hot.