Start by bringing a large pot of salted water to a boil. Once boiling, add the bowtie pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

While the pasta cooks, prepare the chicken. Season the chicken breasts with Italian seasoning, ensuring they are evenly coated.

In a large skillet, heat 1 tablespoon of butter over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer for best results; the internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

In the same skillet, melt the remaining 4 tablespoons of butter over low heat. Add the minced garlic (if using, not listed in ingredients) and sauté it briefly until fragrant, about 30 seconds.

Stir in the lemon juice, scraping up any browned bits from the bottom of the pan to enhance the flavor.

Add the cooked bowtie pasta to the skillet, tossing it to coat evenly with the butter and lemon mixture.

Slice the rested chicken and nestle it into the pasta. Sprinkle the grated Parmesan cheese over the dish, mixing gently to combine.

Serve hot, garnished with additional Parmesan cheese, and enjoy the burst of flavor!