In a large skillet, melt 4 tablespoons of butter over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant and golden.

Season 1 pound of chicken breasts with salt and pepper. Place in the skillet and cook for 6-7 minutes until browned. Flip and cook another 5-6 minutes until chicken reaches 165°F.

While chicken cooks, boil salted water in a large pot. Add 8 ounces of bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.

Stir the cooked bowtie pasta into the skillet with the chicken. Toss in the garlic butter sauce for 2-3 minutes. Add reserved pasta water if the mixture is too dry.

Remove from heat and plate the dish. Sprinkle with freshly grated Parmesan cheese before serving.