Cook bowtie pasta in salted water until al dente and drain.
Brown chicken in olive oil with Cajun seasoning, paprika, salt, and pepper. Remove and set aside.
Melt butter in the same skillet, add minced garlic, then pour in heavy cream and chicken broth.
Whisk in cream cheese until smooth, then stir in mozzarella and Parmesan until creamy.
Toss cooked pasta and chicken with sauce until evenly coated.
Garnish with parsley and top with remaining mozzarella.
