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

Step 2: Season the chicken strips evenly with Cajun seasoning, smoked paprika, salt, and black pepper. Press grated Parmesan cheese onto each piece to create a flavorful crust.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the Parmesan-coated chicken strips and sear for 4 to 6 minutes, turning occasionally until golden brown and cooked through.

Step 4: In the last minute of cooking, add 1 tablespoon of butter and half the minced garlic. Stir and spoon the melted garlic butter over the chicken. Remove the chicken from the skillet and set aside.

Step 5: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the remaining garlic and sauté for about 30 seconds until fragrant.

Step 6: Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.

Step 7: Whisk in the softened cream cheese until fully melted and smooth. Gradually add the mozzarella, cheddar, and Parmesan cheeses, stirring constantly until the sauce thickens and becomes creamy.

Step 8: Season the sauce with dried basil, Italian seasoning, and adjust salt and black pepper to your taste. Let the sauce simmer on low heat for 2 to 3 minutes, stirring occasionally, so it thickens nicely and the flavors blend together beautifully.

Step 9: Add the cooked penne pasta to the sauce and gently toss to coat every piece evenly with the rich, cheesy Cajun sauce. Let it sit on low heat for a minute or two so the sauce clings perfectly to the pasta.

Step 10: Plate the creamy penne and arrange the garlic butter chicken strips over or beside the pasta. Garnish with chopped fresh parsley, a sprinkle of dried herbs, or an extra dusting of Parmesan cheese to brighten the dish.