Step 1: Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta water; it’ll come in handy later if you want to loosen the sauce. Drain the pasta and set it aside.

Step 2: Meanwhile, season your sliced chicken breasts with Cajun seasoning, garlic powder, and smoked paprika. Toss everything well so the chicken is evenly coated with the spices. You’ll want every bite to be full of flavor!

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and sear them for about 4–5 minutes per side until golden brown and fully cooked through. Transfer the chicken to a plate and cover loosely to keep warm.

Step 4: In the same skillet, lower the heat to medium and melt the butter. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let the garlic burn, it turns bitter very quickly.

Step 5: Pour in the chicken broth, scraping up all the delicious browned bits from the bottom of the pan. Let it simmer gently for 2 minutes.

Step 6: Stir in the heavy cream and bring it to a soft simmer. Then, gradually add the Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. If it gets too thick, add a little bit of the reserved pasta water.

Step 7: Toss the cooked pasta into the sauce, coating it completely. Return the chicken to the skillet, mixing gently to combine everything together. Let everything simmer for another minute or two to heat through.

Step 8: Taste and adjust with salt, pepper, or extra Cajun seasoning if needed. Finish by sprinkling freshly chopped parsley over the top for a fresh pop of color and flavor.