Bring a large pot of well-salted water to a rolling boil. Add the bowtie pasta and cook until tender with a slight bite in the center. Drain thoroughly and set aside.

Heat the olive oil with 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Sprinkle with Cajun seasoning, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Cook, stirring occasionally, until the chicken is golden on the outside and cooked through. Transfer to a plate and keep warm.

Reduce the heat slightly and add the remaining 2 tablespoons of butter to the same skillet. Once melted, stir in the minced garlic and cook briefly until fragrant.

Lower the heat to medium-low. Add the Velveeta cubes, softened cream cheese, heavy cream, and chicken broth. Stir continuously until the cheeses melt and the mixture turns smooth and creamy.

Return the cooked bowtie pasta and chicken to the skillet. Toss gently so the sauce coats every piece evenly.

Sprinkle in the mozzarella and Parmesan, stirring until melted and thickened into a rich, glossy sauce. Taste and adjust salt if needed.

Serve immediately while hot and creamy, making sure each plate gets plenty of sauce and tender chicken.