Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, then drain and set aside. Remember to reserve a little of the pasta water in case the sauce needs thinning later.

Step 2: In a bowl, toss the chicken cubes with olive oil, Cajun seasoning, smoked paprika, black pepper, and minced garlic until everything is evenly coated.

Step 3: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set it aside.

Step 4: In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in the flour and let it cook for 1 to 2 minutes to form a smooth roux.

Step 5: Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Bring the mixture to a light simmer and allow it to thicken slightly.

Step 6: Stir in the mozzarella, Parmesan, garlic powder, and a pinch of salt. Keep stirring until the sauce turns creamy, glossy, and smooth.

Step 7: Add the cooked bowtie pasta to the sauce and toss until fully coated. Gently stir in the chicken and let everything heat together for another minute or two.

Step 8: Serve warm with extra Parmesan or chopped chives sprinkled on top if you’d like a finishing touch.