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. Before draining, reserve about half a cup of the pasta water. Set the pasta aside.

Step 2: In a mixing bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.

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

Step 4: Pour in the chicken broth and heavy cream, stirring gently. Let it simmer for a few minutes until the sauce begins to thicken slightly.

Step 5: Lower the heat and add the cream cheese. Stir until melted and fully incorporated. Then add Parmesan and mozzarella cheese, stirring continuously until the sauce is thick, creamy, and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 6: Return the cooked chicken and penne pasta to the skillet. Toss gently to coat everything evenly in the cheesy garlic Parmesan sauce.

Step 7: Sprinkle with chopped fresh parsley. Serve immediately with extra Parmesan on the side if you like.