Bring heavily salted water to a boil in a large pot. Add 1 pound bowtie pasta and cook al dente according to package instructions. Drain and set aside.
In a bowl, toss chicken pieces with 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp garlic powder. Let sit for 5–10 minutes.
Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.
In the same skillet, melt 1/2 cup butter over low heat. Add minced garlic and 1 Tbsp reserved olive oil, sauté for 1–2 minutes until fragrant. Add 1 cup chicken broth and simmer for 2 minutes.
Return chicken to the skillet. Add cooked pasta and toss until evenly coated. Cook 2–3 minutes to heat through and meld flavors.
Just before serving, sprinkle with 1/4 cup Parmesan and 2 Tbsp chopped fresh parsley.