1. Prepare the Crust:

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt, pepper, and 1 tablespoon of the Cajun seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
4. Reduce the heat to low. Add the cubed Velveeta and heavy cream to the skillet. Stir continuously until the cheese is completely melted and the sauce is smooth.
5. Stir in the remaining tablespoon of Cajun seasoning and the grated Parmesan cheese until well combined. Add the cooked chicken and any accumulated juices back into the skillet.
6. Add the drained bowtie pasta to the skillet and toss until everything is evenly coated in the creamy sauce. Garnish with fresh parsley and serve immediately.