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Boil bowtie pasta in salted water until al dente. Drain and set aside.
Coat chicken pieces with Cajun seasoning, garlic powder, salt, and pepper.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 6–7 minutes until browned. Remove and set aside.
In the same skillet, melt remaining butter, add diced onion, and cook until translucent. Add garlic and sauté for 30 seconds.
Sprinkle flour over the onion mixture, stir for 1 minute, and whisk in chicken broth and heavy cream until smooth.
Stir in cream cheese, provolone, mozzarella, and Parmesan until melted and smooth.
Return chicken and pasta to the skillet, toss to coat evenly, and simmer for 2–3 minutes.
Garnish with chopped parsley and extra Parmesan before serving.