Pat the diced chicken breast dry with paper towels. In a medium bowl, toss the chicken cubes with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, and kosher salt until evenly coated.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large 12-inch deep skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear undisturbed for 3 to 4 minutes until golden browned. Flip and sear for 2 additional minutes until just cooked through. Transfer seared chicken to a clean plate and set aside.

In the same skillet over medium heat, add the diced red and yellow bell peppers along with minced garlic and the remaining 1/2 tablespoon of Cajun seasoning. Sauté for 2 minutes until sweet and fragrant, scraping up flavorful browned fond from the bottom.

Pour in the chicken bone broth and heavy cream, bringing the mixture to a gentle boil. Stir in the uncooked bowtie pasta, pressing noodles gently under the liquid.

Cover with a tight lid, reduce heat to medium-low, and let simmer gently for 12 to 14 minutes, stirring once halfway through, until pasta is al dente and sauce is luscious and thick.

Remove the lid and turn heat to low. Stir in freshly grated Parmesan cheese and black pepper until completely melted into a glossy, velvety sauce hugging every bowtie contour.

Return the seared Cajun chicken along with any accumulated flavorful resting juices back into the skillet. Toss gently for 1 minute until warmed through.

Remove from heat, garnish generously with fresh chopped flat-leaf parsley, and serve warm directly from the skillet.