Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.

Step 2: Pat chicken breasts dry with paper towels. Season generously on both sides with Cajun seasoning, paprika, salt, and pepper.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 5–6 minutes per side, until golden brown and fully cooked through. Remove from the skillet, let rest for a few minutes, then slice into thick strips.

Step 4: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.

Step 5: Lower the heat and add Velveeta cheese cubes and cream cheese. Stir continuously until the cheeses are melted and smooth.

Step 6: Slowly pour in the heavy cream, whisking to combine. The sauce should begin to thicken into a creamy base.

Step 7: Stir in shredded mozzarella and grated Parmesan, mixing until the sauce is glossy and coats the spoon. Taste and adjust seasoning with salt and pepper.

Step 8: Add the cooked penne pasta to the sauce, tossing until every piece is well coated.

Step 9: Plate the dish by serving the creamy pasta on one side and the sliced Cajun chicken on the other. Sprinkle dried parsley or Italian herbs on top for garnish.