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

Step 2: While the pasta cooks, season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper. Press the grated Parmesan cheese onto each piece of chicken to create a light crust.

Step 3: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 4 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Step 4: In the last minute of cooking, add 1 tablespoon of butter and half the minced garlic to the skillet. Stir well to coat the chicken in the garlic butter. When the garlic is fragrant and sizzling, transfer the chicken to a plate and keep it warm.

Step 5: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the rest of the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant.

Step 6: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.

Step 7: Whisk in the softened cream cheese until the sauce is smooth. Gradually stir in the mozzarella, cheddar, and Parmesan cheeses, stirring constantly until the sauce is thick, rich, and velvety.

Step 8: Season the sauce with Italian seasoning, dried basil, and crushed red pepper flakes if using. Taste and adjust the salt and pepper as needed. Let the sauce simmer for 2 to 3 minutes to let the flavors meld and the sauce thicken.

Step 9: Add the cooked bowtie pasta to the sauce and toss gently until fully coated. Let it sit on low heat for a minute to thicken further and soak up the flavors.