Double the Spoonfuls

0 Add chicken to a medium bowl and sprinkle with garlic powder, salt, and black pepper. Toss until chicken pieces are evenly seasoned.
1 Bring a large pot of salted water to a boil and cook farfalle until just shy of al dente.
2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken in an even layer (doing multiple batches if needed) and sear chicken until deeply golden. Flip each piece of chicken and sauté until browned and cooked through (see note). Remove to a plate.
3 Melt the butter in the same skillet set over medium heat. Add the garlic and shallot, sautéing for 2-3 minutes until the shallot is softened. Add in the flour and stir until combined, then cook for 1 minute until golden. Pour in the chicken broth and lemon juice, and use a wooden spoon to stir and scrape any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until thickened slightly, then pour in the milk. Continue cooking until the sauce starts to thicken, ensuring it never comes to a boil, and stirring constantly. Once thickened stir in the parmesan cheese and parsley, and season with salt and pepper as needed.
4 Add the cooked pasta and return the chicken to the skillet. Stir and continue cooking until the chicken is warmed through, 3-4 minutes. Serve with additional parsley and parmesan.