Step 1: Start by boiling a large pot of salted water. Cook the twisted pasta until al dente, about 8 to 10 minutes, depending on the brand. Before draining, scoop out about half a cup of pasta water to use later. Set the pasta aside.

Step 2: Season your chicken pieces generously with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and setit aside.

Step 3: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until it’s fragrant but not browned.

Step 4: Sprinkle in the flour and whisk continuously for a full minute to make a smooth roux. Slowly pour in the whole milk and heavy cream while whisking to avoid lumps. Let the sauce simmer gently for 3 to 4 minutes until it starts to thicken.

Step 5: Stir in the Parmesan, mozzarella, Italian seasoning, dried basil, and garlic powder if you’re using it. Keep stirring until the cheeses melt into a creamy, velvety sauce.

Step 6: Add the cooked pasta and chicken back to the skillet. Toss gently to coat everything well. If the sauce is too thick, loosen it with a splash of reserved pasta water. Let everything simmer together for another minute so the flavors can marry.

Step 7: Finish by sprinkling fresh chopped parsley over the top for a bright, fresh note.