Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, drain the rest, and set aside.

Season both sides of the chicken breasts with Cajun seasoning, salt, and pepper.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear chicken breasts for 4-5 minutes on each side until golden and cooked through. Remove from skillet.

Lower heat to medium, add 2 tablespoons of butter in the skillet. Once melted, cook the minced garlic for about 1 minute until fragrant.

Pour in 1 cup of heavy cream, scraping up browned bits. Cook for 2-3 minutes to thicken the sauce.

Stir in ½ cup of grated Parmesan cheese until melted. Adjust seasoning if needed.

Toss the cooked pasta in the sauce, adding reserved pasta water to reach desired consistency.

Slice the seared chicken and mix it back into the skillet with pasta and sauce. Simmer for 2-3 minutes.

Serve garnished with fresh parsley and additional Parmesan cheese.