Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10 minutes, depending on the brand. Drain well and set aside. If you’re not ready to use it right away, toss it with a drizzle of olive oil to prevent sticking.

Step 2: While the pasta cooks, place the chicken pieces in a large bowl. Drizzle with olive oil, then sprinkle on Cajun seasoning, garlic powder, and paprika. Toss until every piece is evenly coated in that smoky, garlicky blend.

Step 3: Heat a large skillet over medium-high heat. Add the chicken in a single layer and let it sear without moving too much; you want that golden-brown color. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked. Remove from the skillet and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Whisk in the flour and let it cook for 1–2 minutes to form a roux that will give the sauce its creamy body.

Step 5: Gradually whisk in the milk, starting with a splash to loosen the roux, then adding the rest. Keep whisking until smooth, then bring to a gentle simmer so it begins to thicken.

Step 6: Reduce the heat to low and stir in the Velveeta and cream cheese until melted. Add the Parmesan and mozzarella, stirring until the sauce is velvety and smooth. Taste and season with salt and pepper.

Step 7: Add the pasta and cooked chicken back to the skillet. Gently toss until every bowtie and piece of chicken is coated in that rich Cajun garlic cheese sauce. If it’s too thick, stir in a splash of milk to loosen.

Step 8: Serve immediately, family-style or on individual plates, topped with extra Parmesan or fresh parsley for a simple finishing touch.