Bring a large pot of salted water to boil. Cook the bowtie pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.

Season chicken pieces with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan.

Return the cooked chicken to the skillet. Stir in heavy cream and Parmesan cheese until sauce thickens slightly. Add the cooked pasta and broccoli, tossing gently to coat everything in the delicious lemon garlic butter sauce.

Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot and creamy!