1. Pat chicken breasts dry and coat them generously with Cajun seasoning. Let rest at room temperature.

2. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until cooked through. Remove and let rest.

3. In a large pot, boil salted water. Cook bowtie pasta until al dente. Reserve ½ cup pasta water, then drain.

4. In the same skillet, melt a bit of butter and add minced garlic. Sauté briefly, then stir in honey and lemon juice. Return chicken briefly to glaze, then slice.

5. In a clean saucepan, melt butter. Add garlic, sauté lightly, then add heavy cream. Bring to a simmer and slowly mix in Parmesan and mozzarella.

6. Season Alfredo sauce with salt, pepper, Italian seasoning, and red pepper flakes. Stir constantly over low heat.

7. Add cooked pasta to the sauce. Mix well. Use reserved pasta water to loosen if needed.

8. Plate pasta, top with sliced chicken, and drizzle with extra garlic glaze. Garnish with parsley and Parmesan.