In a bowl, toss chicken strips with salt, pepper, garlic powder, onion powder, and Italian seasoning until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.

To the same skillet, add minced garlic, lemon zest, lemon juice, and 1 tablespoon of butter. Cook for about a minute until fragrant.

Meanwhile, cook bowtie pasta in a pot of boiling water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Add heavy cream, Parmesan cheese, chicken broth, remaining 2 tablespoons of butter, 1/2 teaspoon salt, and a pinch of pepper to the skillet with the garlic and lemon. Stir until butter melts and sauce is smooth and creamy.

Return the cooked chicken to the skillet with the sauce.

Add the drained pasta to the skillet with the chicken and sauce. Toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

Serve immediately, garnished with fresh chopped parsley.