Step 1: Start by bringing a large pot of salted water to a boil. Once it’s ready, cook the penne pasta until al dente just tender with a bit of bite. Drain the pasta and set it aside. If you want a creamier sauce later, save about half a cup of the pasta water before draining.

Step 2: While the pasta cooks, grab your chicken and season it well. Toss the bite-sized pieces with Cajun seasoning, garlic powder, and smoked paprika. The spices will give the chicken a bold, smoky kick that sets the tone for the whole dish.

Step 3: Heat olive oil in a large skillet over medium-high heat. Once it’s hot, add the chicken in an even layer. Let it sear without moving it too much so you get a nice golden crust. Cook for about 6–8 minutes until the chicken is cooked through, then transfer it to a plate and set aside.

Step 4: In the same skillet, don’t wipe it out; those browned bits add flavor and melt the butter. Add the minced garlic and sauté it for about 30 seconds, just until it becomes fragrant.

Step 5: Now it’s time to build the sauce. Pour in the chicken broth, heavy cream, and the whole can of diced tomatoes with chilies (juice and all). Stir everything together and let it come to a gentle simmer.

Step 6: Once the sauce is bubbling slightly, lower the heat and stir in the Parmesan and mozzarella cheeses. Keep stirring until everything melts into a smooth, creamy sauce. If it thickens too much, that reserved pasta water will come in handy to loosen it up.

Step 7: Add the cooked pasta and chicken back into the skillet. Gently toss everything together so the pasta and chicken get fully coated in that dreamy Cajun cream sauce.

Step 8: Finish the dish with a sprinkle of freshly chopped parsley and, if you like a bit of extra heat, a pinch of red pepper flakes. Taste and season with salt and pepper as needed. Serve it up warm and maybe with a piece of crusty bread on the side to soak up every last drop of sauce.