Heat a large cast-iron skillet over medium-high heat and melt the butter. Add the sliced smoked sausage and cook until browned, then remove it from the skillet and set aside.
Season the cubed chicken with Cajun seasoning, garlic powder, onion powder, smoked paprika, garlic salt, and black pepper. Add it to the skillet and cook until nicely browned and cooked through.
Once the chicken is browned how you like it, make a space in the skillet and add the uncooked bowtie pasta. Toast the pasta for 2–3 minutes, stirring frequently.
Pour in the chicken broth and scrape up all the browned bits from the bottom of the skillet. Mix everything together, cover, and cook for 10–12 minutes, stirring halfway through, until the pasta is tender and most of the broth has been absorbed.
Stir in the heavy cream and freshly shredded Parmesan cheese until the sauce is smooth and creamy.
Return the browned smoked sausage to the skillet and stir until everything is well combined.
Let the pasta rest for 2–3 minutes to thicken slightly, garnish with fresh parsley, and serve.
