Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10 to 11 minutes. Before draining, reserve 2 tablespoons of pasta water. Drain the pasta and set aside.

Step 2: While the pasta cooks, toss the chicken pieces in a bowl with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Make sure each piece is evenly coated.

Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook undisturbed for 3 to 4 minutes to develop a golden crust. Flip and cook for another 4 to 5 minutes, until the chicken is browned and cooked through. Remove chicken and set aside.

Step 4: Lower heat to medium. Melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.

Step 5: Pour in the heavy cream and whole milk. Stir and bring to a gentle simmer.

Step 6: Add Velveeta cheese cubes. Stir continuously until completely melted and the sauce is smooth.

Step 7: Stir in shredded mozzarella and Parmesan cheeses. Keep stirring on low heat until the sauce thickens and becomes creamy.

Step 8: Add the extra ½ teaspoon Cajun seasoning, salt, and pepper to taste. Stir well.

Step 9: Toss the cooked bowtie pasta into the sauce, stirring gently to coat each piece evenly. Add reserved pasta water if the sauce is too thick.

Step 10: Plate the creamy pasta and top with the Cajun chicken pieces. Garnish with fresh parsley.