Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve about ½ cup of pasta water before draining.

Season the chicken breasts generously with Cajun seasoning, salt, and pepper. Allow to sit for a few minutes.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until cooked through and golden-brown. Remove from skillet and set aside.

Lower heat to medium, add butter to the skillet. Once melted, add minced garlic and sauté for about one minute. Pour in heavy cream and stir to deglaze the pan.

Stir in freshly grated Parmesan cheese until melted into a smooth sauce. Adjust seasoning as needed.

Add the drained bowtie pasta into the skillet with the creamy sauce. Toss well to coat. If sauce is too thick, add reserved pasta water until desired consistency is reached.

Slice the seared chicken and return it to the skillet. Simmer together for another 2-3 minutes. Garnish with chopped parsley and extra Parmesan cheese if desired.