Cook the Pasta: Bring a large pot of salted water to a rolling boil and add the bowtie pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and set it aside.

Sear the Chicken: Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear chicken for 6-7 minutes on each side until golden brown. Let it rest before slicing.

Sauté the Garlic: In the same skillet, reduce heat, add butter, and once melted, add minced garlic. Sauté for 1-2 minutes until fragrant.

Create the Roux: Sprinkle in flour, stirring continuously for about 1 minute until thickened.

Whisk in Cream and Milk: Gradually whisk in milk and heavy cream, stirring until smooth and thickened for 3-4 minutes.

Add the Cheese: Reduce heat to low, stir in Parmesan and cheddar cheese until fully melted.

Season the Sauce: Add Italian seasoning, adjust salt and pepper to taste, stir thoroughly.

Combine Pasta and Chicken: Add the drained pasta and sliced chicken to the cheese sauce, toss gently to coat.

Let It Rest and Serve: Let the dish sit for a few minutes before serving. Enjoy!