Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, according to package directions. Drain well, then set aside.

Step 2: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with Cajun seasoning, paprika, salt, and black pepper. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the skillet and set aside.

Step 3: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. This step makes the sauce deeply flavorful, so take your time without burning the garlic.

Step 4: Pour in the heavy cream and chicken broth. Add the softened cream cheese and whisk until it melts and the sauce is smooth. Bring it to a gentle simmer, letting the flavors come together.

Step 5: Reduce the heat to low. Stir in 3/4 cup of mozzarella and all of the Parmesan cheese. Keep stirring until the sauce becomes creamy and glossy, with no lumps.

Step 6: Return the cooked pasta and seared chicken to the skillet. Toss everything well so each bowtie gets coated in the cheesy cream sauce.

Step 7: Sprinkle the remaining 1/4 cup of mozzarella over the top. Cover the skillet and let it sit for 2 to 3 minutes, until the cheese melts into gooey pockets.

Step 8: Stir in the remaining 2 tablespoons of butter until melted. This final step gives the sauce a silky finish. Sprinkle with fresh parsley, and serve hot.