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, and set aside.

Generously season the chicken breasts with Cajun seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove from the skillet and keep warm.

Reduce heat to medium, add butter, and melt it. Sauté minced garlic in the melted butter for about 1 minute until fragrant.

Pour in heavy cream and deglaze the skillet to lift the flavorful browned bits. Stir in Parmesan cheese until melted and the sauce is smooth.

Add the cooked pasta to the skillet, tossing to coat it with the creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Slice the seared chicken, return it to the skillet, and simmer for another 2–3 minutes, heating everything through.

Sprinkle chopped parsley and extra Parmesan over the dish, then serve hot for a delightful meal!