Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Drain and set aside, reserving about 1/4 cup of the pasta water for later.
In a small bowl, whisk together honey, Dijon mustard, garlic powder, onion powder, salt, and pepper. Set this sweet and tangy sauce aside while you cook the chicken.
Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper as they cook. Remove from heat.
In the same skillet, reduce heat to medium. Add the cooked bowtie pasta, chicken, and the honey mustard sauce. Toss gently to coat everything evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Toss in the halved cherry tomatoes and chopped spinach. Stir until the spinach wilts slightly and the tomatoes are warmed through, about 2-3 minutes.
Remove from heat and sprinkle chopped fresh parsley over the top. Serve warm and enjoy this delicious bowl of Honey Mustard Chicken Bowtie Pasta!
