Place the chicken pieces in a mixing bowl. Sprinkle the cajun seasoning, umami seasoning, and garlic powder over top of the chicken and toss.
Heat the butter over medium high heat in a non stick skillet until hot. Add the chicken to the skillet and cook for 4 minutes, or until no longer pink, stirring often.
Add the red bell pepper, green bell pepper, mushrooms and green onions. Cook and stir for 3 minutes.
Stir in the heavy cream. Add the salt and pepper if using. Bring to a boil, reduce heat, and simmer for 5 minutes, until heavy cream has begun to reduce.
Stir in pasta bow ties and sprinkle with fresh basil. Stir to combine. Garnish with more fresh basil when ready to serve, if desired.