In a large pot, combine heavy cream, chicken broth, corn starch, Cajun seasoning, garlic powder, and grated Parmesan cheese. Stir well while the mixture is still cold to ensure the corn starch dissolves properly. Place the pot over medium heat, bringing it to a gentle boil, then reduce heat to maintain a simmer while stirring occasionally, about 5 minutes, until you see a slight thickening.

In a separate skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic, chopped red onion, and diced bell pepper, sautéing for 3-5 minutes until the vegetables are tender and slightly caramelized.

Once your sauce has thickened slightly, carefully add the sautéed vegetables into the pot of Cajun creamy sauce. Stir well to incorporate all elements together.

While the sauce simmers, bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta and reserve a little pasta water.

Add the drained bowtie pasta directly into the pot of Cajun creamy sauce and vegetables. Toss gently to coat.

Once everything is well combined, turn off the heat and serve your Cajun creamy pasta immediately. Plate generously, and finish with parsley and additional Parmesan cheese.