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

Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and season with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the chicken to a plate and set aside.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Step 4: Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer.

Step 5: In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add the slurry to the simmering sauce, whisking constantly, until the sauce thickens, about 2–3 minutes.

Step 6: Reduce the heat to low and stir in the mozzarella and Parmesan until melted into a smooth, creamy sauce.

Step 7: Add the cooked bowtie pasta and chicken back into the skillet. Toss gently with tongs until everything is well coated in the sauce.

Step 8: Let simmer together for 2–3 minutes so the flavors blend beautifully.

Step 9: Serve hot, making sure every serving has plenty of creamy sauce and juicy chicken pieces on top.