Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just al dente, following package directions. Scoop out 1 cup of pasta water before draining, then set pasta aside.

Step 2: Pat the chicken dry with paper towels. Season generously with Cajun seasoning, garlic powder, onion powder, salt, and black pepper.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken strips in a single layer and let them sear without moving for 4–5 minutes. Flip and cook the other side until golden-brown and fully cooked. Remove the chicken to a plate and cover loosely with foil.

Step 4: Lower the heat to medium. Add the remaining butter to the skillet and stir in the minced garlic. Cook for about a minute until fragrant, scraping up any browned bits from the pan for extra flavor.

Step 5: Pour in the heavy cream and chicken broth. Stir everything together and bring to a gentle simmer.

Step 6: Whisk in the Velveeta cubes until fully melted and smooth. Stir in the mozzarella until it turns stretchy, then add the Parmesan to make the sauce glossy and thick. If it feels too heavy, add a splash of the reserved pasta water.

Step 7: Taste the sauce and adjust with extra Cajun seasoning, salt, pepper, or red pepper flakes if you’d like more spice. Toss in the drained bowtie pasta and stir gently so every piece is coated. Let it simmer for 1–2 minutes to absorb flavor.

Step 8: Plate the pasta on one side and arrange the Cajun chicken on the other. Garnish with chopped parsley and serve hot.