Step 1: Bring a large pot of salted water to a boil. Add the twisted pasta and cook until al dente, following the package instructions closely. Before draining, scoop out half a cup of the pasta water and set it aside. This will help you adjust the sauce consistency later. Drain the pasta and set aside.

Step 2: While the pasta cooks, season your thinly sliced chicken generously with Cajun seasoning, smoked paprika, salt, and freshly ground black pepper. Don’t rush this part, making sure each piece is well coated will boost the overall flavor of the dish.

Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter has melted and the pan is hot, add the chicken slices in a single layer. Let the chicken sear without moving for about 3 minutes to get a nice golden crust, then turn and cook for another 3–4 minutes, until the chicken is cooked through and browned on all sides.

Step 4: Sprinkle half of the mozzarella and Parmesan cheeses evenly over the chicken in the skillet. Cover the pan with a lid and let the cheeses melt for about one minute, creating a gooey, cheesy blanket over the chicken. Once melted, remove the chicken from the skillet and keep it warm.

Step 5: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté it for about 30 seconds, stirring frequently, until the garlic becomes fragrant but doesn’t brown.

Step 6: Pour in the heavy cream and immediately stir in the softened cream cheese cubes. Keep stirring constantly to help the cream cheese melt smoothly into the cream, creating a luxuriously thick and velvety sauce base.

Step 7: Add the shredded cheddar, the remaining mozzarella, and half of the remaining Parmesan cheese to the skillet. Stir continuously as the cheeses melt and the sauce thickens into a creamy, glossy texture. Sprinkle in the Italian seasoning, then taste and adjust salt and pepper as needed.

Step 8: Add the cooked twisted pasta to the sauce and toss gently to coat every spiral with the creamy cheese sauce. If the sauce feels a bit too thick, slowly stir in some of the reserved pasta water until the sauce reaches your preferred consistency. This starchy pasta water helps the sauce cling beautifully to the noodles without becoming watery.