In a large pot, bring salted water to a boil. Add the bowtie pasta and cook until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

In a bowl, season the thinly sliced chicken with Cajun seasoning, smoked paprika, salt, and black pepper.

In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken in a single layer and sear for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add a touch more butter if needed. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, stirring gently to deglaze the pan.

Whisk in the cream cheese until it’s melted and smooth. Stir in the grated Parmesan (and mozzarella if you’re feeling indulgent) until the sauce is thick and creamy. If you like a little heat, add red pepper flakes at this point.

Toss the cooked pasta into the sauce, ensuring it’s nicely coated. Use the reserved pasta water to adjust the sauce’s consistency if necessary.

Plate the pasta, top with the sliced Cajun chicken, and sprinkle with fresh parsley and extra Parmesan. Enjoy!