• Cook the pasta
  Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
• Cook the chicken
  Heat a large skillet over medium heat. Add olive oil and 2 tablespoons of butter. Once melted, add the chicken pieces. Season with Cajun seasoning, smoked paprika, black pepper, and salt to taste. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned and fully cooked. Remove the chicken from the skillet and set aside.
• Sauté the garlic
  In the same skillet, add the remaining butter. Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
• Make the cream sauce
  Lower the heat and pour in the heavy cream. Stir gently and bring to a light simmer. Add the cream cheese and whisk until smooth and fully incorporated.
• Add the cheese
  Stir in the mozzarella and Parmesan cheese. Continue stirring until the sauce is melted, smooth, and slightly thickened.

Combine everything
Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until evenly coated in the sauce. Taste and adjust salt if needed.

• Serve
  Serve warm with extra mozzarella sprinkled on top if desired.