Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain it and set aside.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add cubed chicken breasts and diced bell peppers, Cajun seasoning, salt, and black pepper. Sauté for 4-5 minutes until the chicken is cooked through and golden brown.

Lower the heat slightly and add 1 cup of milk and 4 ounces of softened cream cheese. Stir continuously until fully incorporated into the mixture.

Mix in the drained bow tie pasta and ½ cup of freshly grated Parmesan cheese into the creamy sauce. Toss until the pasta is evenly coated with the sauce.

Remove from heat and serve immediately, garnishing with additional Parmesan or fresh herbs if desired.