Slice the boneless, skinless chicken breasts into bite-sized pieces and mince the fresh garlic.

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced chicken and season with salt and pepper. Sauté for about 6-8 minutes until golden brown.

Once the chicken is cooked, add the minced garlic to the skillet and stir for about one minute until fragrant.

Toss the cooked pasta into the skillet with the chicken, adding 2 tablespoons of low-sodium soy sauce and a splash of the reserved pasta water. Mix gently.

Stir in the remaining 2 tablespoons of butter and top with 1/2 cup of Parmesan cheese just before serving.