Step 1: Start with the chicken. Place the cut chicken pieces in a mixing bowl and drizzle with olive oil. Sprinkle on Cajun seasoning, paprika, salt, and black pepper. Toss everything together so each piece is well coated.

Step 2: Heat a large skillet over medium-high heat. Add 2 tablespoons of garlic butter and let it melt, coating the bottom of the pan. Place the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and keep warm.

Step 3: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain, drizzle lightly with olive oil if you’d like to prevent sticking, 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 until it becomes fragrant but not browned.

Step 5: Whisk in the flour, cooking for 1–2 minutes to form a roux. This step helps remove the raw taste of flour and creates the base for a creamy sauce.

Step 6: Slowly pour in the milk, whisking constantly so the sauce stays smooth. Keep whisking until there are no lumps, then let it simmer gently, stirring often, until it thickens about 5–7 minutes.

Step 7: Lower the heat and stir in the shredded cheddar and Parmesan. Mix until both cheeses melt into the sauce, creating a smooth, velvety texture.

Step 8: Season the sauce with salt, black pepper, garlic powder, and onion powder. Taste and adjust if needed.

Step 9: Add the cooked pasta shells to the sauce and toss until every piece is coated. Stir in the remaining 2 tablespoons of garlic butter for extra richness and flavor.

Step 10: Serve the pasta with the golden Cajun chicken on top, garnished with fresh parsley or an extra sprinkle of Parmesan.