1. Season the chicken breasts with salt, pepper, and paprika. Cut into bite-sized chunks.

2. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown and fully cooked. Remove and set aside.

3. Cook the bowtie pasta in a large pot of salted boiling water until al dente. Drain and reserve ½ cup of pasta water.

4. In the same skillet used for the chicken, melt butter and sauté minced garlic until fragrant.

5. Lower the heat and stir in the heavy cream.

6. Add Velveeta cheese cubes and stir until melted.

7. Mix in shredded mozzarella until smooth and creamy.

8. Toss in the cooked pasta and add a splash of reserved pasta water to loosen the sauce if needed.

9. Return the chicken to the pan and combine well.

10. Garnish with chopped fresh parsley and extra black pepper if desired. Serve hot.