Begin by patting the chicken breast dry, then season it with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat with olive oil.

Place the chicken breast in the skillet and sear for 5-7 minutes on each side until cooked through. Remove from pan and let rest.

In the same skillet, reduce heat to low, add unsalted butter and let it melt gently. Add minced garlic and stir for 2 minutes.

Pour in chicken broth, scrape the bottom to deglaze, and let simmer for 3-4 minutes until the sauce reduces slightly.

Cook bowtie pasta in a pot of salted boiling water for 8 minutes, then drain, reserving some pasta water.

Slice the rested chicken into bite-sized pieces and return it to the skillet with garlic butter sauce, adding the drained pasta. Toss together for 2-3 minutes.

Stir in optional ingredients like spinach or red pepper flakes, finish with lemon juice, parsley, and Parmesan cheese.