Boil the Pasta: Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the bowtie pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Once cooked, reserving ½ cup of pasta water, drain the pasta in a colander and set aside.

Season the Chicken: As the pasta cooks, take the chicken breasts and season both sides generously with Cajun seasoning, salt, and pepper.

Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken breasts and sear them for about 4–5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.

Prepare the Sauce Base: Lower the heat to medium and add 2 tablespoons of butter to the same skillet, allowing it to melt. Add the minced garlic and sauté for about 1 minute until fragrant.

Create the Creamy Sauce: Pour in the heavy cream, stirring continuously to deglaze the pan. Allow the cream to simmer gently for about 2 minutes, thickening slightly.

Incorporate the Cheese: Gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Adjust seasoning with salt and pepper as needed.

Combine Pasta and Sauce: Add the cooked bowtie pasta to the skillet, tossing gently to coat thoroughly in the creamy sauce. Mix in reserved pasta water if needed.

Finish with Chicken: Slice the seared chicken and return it to the skillet with the pasta. Gently simmer for an additional 2-3 minutes.

Garnish and Serve: Remove from heat and garnish with freshly chopped parsley and more grated Parmesan cheese as desired. Serve hot.