Instructions

• Start by boiling salted water in a big pot. Cook that bowtie pasta till it’s al dente—firm but not hard. Drain and set it aside, cause you’ll bring it all together later.
• Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. This mix helps chicken brown nicely without sticking to the pan.
• Toss your chicken pieces into that skillet. Now sprinkle on your Cajun seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Make sure every bite’s got some love.
• Cook chicken for 7 to 10 minutes until it’s browned and cooked through. Stir here and there so nothing burns — you want even browning and juicy meat.
• Throw in the minced garlic and cook for another 1-2 minutes until you catch that fragrant garlic scent. It’s a sign the flavor’s coming together.
• Add your drained pasta and remaining 2 tablespoons of butter right into the skillet. Stir it gently until butter melts and every bowtie is coated in garlicky goodness.
• Now for the creamy part — mix in cubed Velveeta, cream cheese, heavy cream, and chicken broth right into your skillet. Stir till melty, smooth, and all combined. Sprinkle with mozzarella and Parmesan if you wanna get fancy and melt some cheese on top.