1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. Reserve ½ cup of pasta water before draining.

2. Pat chicken dry and coat evenly with Cajun seasoning, smoked paprika, salt, and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until fully cooked. Remove and let rest 5 minutes, then slice into strips.

4. In the same skillet, lower the heat to medium and add butter. Sauté garlic until fragrant, about 30–45 seconds.

5. Whisk in flour and cook for 1 minute to create a roux.

6. Slowly whisk in warm milk followed by heavy cream. Simmer for 2–3 minutes until slightly thickened.

7. Lower heat and add cheddar, mozzarella, and Parmesan gradually, whisking until smooth. Season with salt, pepper, and cayenne.

8. Add pasta into the sauce and stir to coat evenly. Loosen sauce with pasta water if needed.

9. Top with sliced Cajun chicken and garnish with parsley, extra Parmesan, or red pepper flakes. Serve warm.