Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining and setting aside.

Pat the chicken strips dry and season with garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken strips for about 3–4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and whisk in the cream cheese until smooth. Stir in the mozzarella and Parmesan cheese until melted and creamy. Add Italian seasoning and adjust salt and pepper to taste. If the sauce is too thick, add reserved pasta water to loosen it.

Add the cooked bowtie pasta to the sauce and toss until evenly coated. Return the chicken strips to the skillet and gently fold to combine everything.

Plate the pasta with chicken on top. For an extra touch, sprinkle with fresh parsley, additional Parmesan, and cracked black pepper.