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Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken pieces with Cajun seasoning, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the cream cheese until melted and smooth.
Gradually whisk in the heavy cream and chicken broth until the sauce is smooth and creamy.
Bring to a simmer, then reduce the heat to low.
Add the mozzarella cheese, Velveeta cheese, and Parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth and glossy.
Add the cooked pasta and chicken to the sauce. Toss to coat everything evenly.
Serve immediately.