Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, following the package instructions. Reserve about half a cup of the pasta water before draining. Drain the pasta and set it aside, keeping it warm.

Step 2: While the pasta cooks, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika until evenly coated.

Step 3: Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.

Step 4: In the same skillet, reduce heat to medium. Melt the butter, add the minced garlic, and sauté for about one minute until fragrant. Avoid browning the garlic.

Step 5: Sprinkle the flour over the butter and garlic, whisking constantly to form a smooth roux. Cook for 1 to 2 minutes without browning.

Step 6: Slowly whisk in the milk, bring to a gentle simmer, and cook for 3 to 5 minutes until the sauce thickens.

Step 7: Lower the heat and stir in Velveeta and cream cheese until melted and smooth.

Step 8: Add mozzarella and Parmesan cheeses, stirring until melted and the sauce is thick and creamy. Season with salt and pepper.

Step 9: Return the chicken and penne to the skillet. Toss gently to coat. Add reserved pasta water if the sauce is too thick.

Step 10: Warm everything together for 1–2 minutes to blend flavors. Serve garnished with parsley or chives.