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

Step 2: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken pieces and season with Cajun seasoning, smoked paprika, and black pepper. Cook for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant.

Step 4: Pour in the heavy cream and bring it to a gentle simmer. Stir in the softened cream cheese, whisking until it’s fully melted and smooth.

Step 5: Add the mozzarella and Parmesan cheeses, stirring until the sauce is thick, creamy, and glossy. Taste and season with salt, and add red pepper flakes if you’d like extra spice.

Step 6: Add the cooked pasta to the skillet and toss until each bowtie is coated in the creamy sauce. Fold in the chicken pieces so they’re nestled throughout.

Step 7: Transfer the mixture to a baking dish, sprinkle more mozzarella on top, and bake at 375°F for 10–15 minutes until the cheese is melted and bubbling.

Step 8: Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley if you like.