Step 1: Toss the chicken with olive oil, Cajun seasoning, and smoked paprika in a large bowl until fully coated. Heat a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes. Remove chicken and set aside.

Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, about 10–12 minutes. Drain and set aside.

Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.

Step 4: Slowly whisk in the milk and chicken broth. Bring to a gentle simmer and cook 3–5 minutes until the sauce thickens.

Step 5: Lower the heat and stir in cream cheese until melted and smooth. Add 1½ cups mozzarella and Parmesan cheese, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes if desired.

Step 6: Toss the cooked pasta and chicken into the sauce until evenly coated. Transfer everything to an oven-safe dish, sprinkle remaining mozzarella on top, and broil for 2–3 minutes until bubbly and golden.