Slice the boneless, skinless chicken breasts into bite-sized pieces and mince the 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 6-8 minutes until golden brown and cooked through.

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 soy sauce and a splash of reserved pasta water. Mix gently.

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