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

2. Season the chicken with Cajun seasoning, salt, and pepper. Heat olive oil or butter in a skillet over medium-high heat.

3. Sear the chicken for 5–6 minutes per side until golden brown and fully cooked. Remove and rest before slicing.

4. In the same skillet, reduce heat to medium. Add garlic and sauté until fragrant.

5. Pour in the heavy cream and bring to a gentle simmer.

6. Stir in the mozzarella and Parmesan cheese, whisking until the sauce is smooth.

7. Add the cooked pasta to the sauce and toss to coat evenly. Add reserved pasta water if needed to loosen the sauce.

8. Slice the chicken and arrange over the pasta. Garnish with parsley and serve hot.