Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to the package instructions. Once cooked, drain the pasta and set aside.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and fully cooked. Remove the chicken and set aside.

In the same skillet, add the remaining butter along with the minced garlic. Cook for about 30 seconds until the garlic becomes fragrant.

Add the honey, soy sauce, and black pepper. Simmer gently for a few minutes until the sauce thickens and becomes glossy.

Return the cooked chicken to the skillet and toss to coat in the honey garlic sauce.

In a separate pan, warm the heavy cream over medium heat until hot but not boiling.

Whisk in the cream cheese and stir until it melts into the cream, forming a smooth sauce.

Add the shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning. Stir until the cheeses melt completely and the sauce is rich and creamy.

Add the cooked bowtie pasta to the sauce and toss gently until the pasta is evenly coated.

Serve the creamy pasta on plates and top with the honey garlic chicken.

Finish with chopped parsley or extra Parmesan if desired.