Step 1: Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package directions until al dente. This means it should still have a little bite to it not too soft. Once it’s cooked, drain and set it aside.

Step 2: While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with Cajun seasoning, garlic powder, onion powder, Italian seasoning, black pepper, and a pinch of salt. Cook the chicken for about 6 to 8 minutes, stirring occasionally, until the edges turn golden and the inside is no longer pink.

Step 3: In the same skillet, add the remaining 2 tablespoons of butter and melt it over medium heat. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant. Be careful not to burn the garlic cooks quickly.

Step 4: Lower the heat to medium-low and pour in the heavy cream and chicken broth. Stir continuously as it begins to warm up. Once it starts to lightly simmer, add in the cream cheese and Velveeta cubes. Stir slowly until both melt completely and create a smooth, velvety sauce.

Step 5: Add the cooked pasta to the skillet and toss to coat it evenly in the cheese sauce. The bowtie shape is perfect here; it holds onto the sauce in all those little folds. Next, add the chicken back in and gently stir everything together so every piece of chicken gets covered in that buttery garlic goodness.