Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions (usually around 9–11 minutes). Before draining, reserve about ½ cup of the pasta water to loosen the sauce later if needed. Drain the pasta and set it aside.

Step 2: Season and sear the chicken
While the pasta is cooking, pat the chicken dry and place it in a bowl. Add the Cajun seasoning, smoked paprika, salt, and pepper. Toss until the chicken is fully coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and sauté for about 6–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and transfer it to a plate. Set aside.

Step 3: Make the garlic butter base
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, stir in the minced garlic and sauté for 1–2 minutes until fragrant. Scrape up any bits left in the pan from the chicken; this adds extra flavor to the sauce.

Step 4: Build the sauce
Stir the remaining Cajun seasoning left in the pan into the garlic butter. Slowly pour in the chicken broth and heavy cream. Simmer for 4–5 minutes, stirring occasionally, until the sauce begins to thicken slightly.

Step 5: Add the cheese and combine
Lower the heat and stir in the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is creamy. Taste the sauce and adjust with salt and pepper as needed.

Return the cooked chicken to the skillet and add the drained penne. Toss everything together gently until the pasta is well-coated in the sauce and the chicken is evenly distributed. Let it sit for a minute or two so the pasta can soak in the flavor.