Pat chicken breasts dry and season them with salt, pepper, and garlic powder. Cut into 1-inch cubes.

Melt butter in a large skillet over low heat. Add minced garlic and cook for 2 minutes until fragrant.

Increase heat to medium and add chicken cubes. Sear until golden brown, about 4-5 minutes. Pour in chicken broth and cover to simmer for 10 minutes.

Boil salted water and cook bowtie pasta according to package instructions, removing 1 minute early. Drain without rinsing.

Toss the drained pasta into the skillet with the chicken mixture, stirring for 2-3 minutes over low heat.

Optional: Add vegetables like spinach or sun-dried tomatoes in the last minute of cooking for extra flavor.