1. Cook the bowtie pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

2. While the pasta cooks, season the chicken pieces with salt, pepper, garlic powder, and paprika.

3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant.

5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

6. Stir in the heavy cream and fresh lemon juice. Bring to a gentle simmer, then reduce the heat to low.

7. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.

8. Return the cooked chicken to the skillet. Add the drained bowtie pasta and toss everything together to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

9. Garnish with fresh parsley and serve immediately with extra Parmesan cheese.