Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Avoid overcooking the pasta will continue to absorb the sauce later. Drain and set aside, reserving about ½ cup of the pasta water.

Step 2:
While the pasta cooks, season the chicken strips with Cajun seasoning, garlic powder, salt, and pepper. Toss to coat evenly.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant; don’t let it burn.

Step 5: Pour in the chicken broth and heavy cream, stirring well to combine. Use a wooden spoon or spatula to scrape up any flavorful bits stuck to the bottom of the pan from the chicken.

Step 6: Lower the heat and stir in the cream cheese, shredded mozzarella, and Parmesan. Continue stirring until the cheese melts completely and the sauce becomes smooth and creamy. If it gets too thick, add a splash of the reserved pasta water to loosen it up.

Step 7: Add the cooked bowtie pasta and seared Cajun chicken back into the skillet. Toss gently until everything is fully coated in the cheesy sauce. Let it simmer on low for another 1–2 minutes to allow the flavors to come together and the sauce to thicken slightly.

Step 8: Finish with a sprinkle of chopped parsley for a fresh touch.