Step 1: In a medium bowl, combine the chicken pieces with olive oil, Cajun seasoning, paprika, salt, and black pepper. Toss until all pieces are evenly coated.

Step 2: Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate and set aside.

Step 3: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain well and set aside.

Step 4: In the same skillet used for the chicken, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant.

Step 5: Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly pour in the milk, whisking constantly to remove any lumps.

Step 6: Bring the sauce to a gentle simmer, stirring often, until it thickens, about 5–7 minutes. Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese until melted and creamy.

Step 7: Season the sauce with salt, black pepper, garlic powder, and onion powder, adjusting to taste.

Step 8: Add the drained penne pasta to the sauce, tossing gently until fully coated. Stir in the remaining 2 tablespoons of garlic butter for extra richness.

Step 9: Spoon the creamy pasta onto plates or into bowls and top with the golden Cajun chicken pieces. Serve immediately while hot and cheesy.