Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside while you work on the rest of the dish.

Step 2: Slice the chicken breasts into thin strips. In a bowl, toss the chicken with Cajun seasoning, smoked paprika, garlic powder, and a good pinch of salt and pepper until every piece is nicely coated.

Step 3: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken strips to the skillet and cook for about 5–7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Once done, transfer the chicken to a plate and set it aside.

Step 4: In the same skillet (don’t clean it you want all those flavorful bits!), add the minced garlic and sauté for about 1–2 minutes until it becomes fragrant. Pour in the chicken broth and stir, scraping up any bits stuck to the pan. Then add the heavy cream and Parmesan cheese, stirring continuously. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.

Step 5: Add the cooked bowtie pasta back into the skillet, tossing it gently to coat it in the creamy Parmesan sauce. Return the cooked chicken to the skillet and stir everything together. Season with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving. Enjoy!