Step 1: Bring a large pot of salted water to a boil and add the bowtie pasta. Cook until al dente, following the package instructions. Drain the pasta, set it aside, and save about ½ cup of pasta water in case the sauce needs thinning later.

Step 2: Place the chicken pieces in a bowl and drizzle with olive oil. Add Cajun seasoning and black pepper, tossing until the chicken is evenly coated with spices.

Step 3: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden-brown on the outside and fully cooked inside. Remove the chicken from the skillet and set aside.

Step 4: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Step 5: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture come to a gentle simmer. Reduce the heat to low and stir in the Parmesan and mozzarella cheeses until the sauce is thick, smooth, and glossy. If it’s too thick, add a splash of the reserved pasta water. Season with salt if needed.

Step 6: Add the cooked pasta and seared chicken back into the skillet. Toss everything together until each bowtie is coated in creamy sauce and the chicken is evenly distributed.

Step 7: Spoon onto plates while hot, making sure to get plenty of sauce with each serving. Sprinkle with extra Parmesan or fresh parsley if you like.