Step 1: Bring a large pot of salted water to a boil. Add the penne and cook until al dente following package instructions. Scoop out half a cup of pasta water before draining and set the pasta aside.

Step 2: Season the chicken pieces with salt, pepper, Italian seasoning, and if you want a touch of warmth, a pinch of Cajun seasoning.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook, stirring occasionally, until the pieces develop a golden-brown crust and are cooked through, about 6 to 7 minutes.

Step 4: In the last minute of cooking the chicken, stir in half the minced garlic and a tablespoon of butter. Sprinkle the mozzarella and Parmesan cheese over the hot chicken and stir until the cheeses melt and coat the chicken with a glossy finish. Remove the chicken from the skillet and set it aside.

Step 5: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the rest of the garlic and sauté it for about 30 seconds until it becomes fragrant. Be careful not to let the garlic brown or burn.

Step 6: Pour in the heavy cream and chicken broth, stirring gently to combine. Bring the mixture to a gentle simmer, then whisk in the softened cream cheese until the sauce is smooth and creamy.

Step 7: Slowly stir in the remaining mozzarella and Parmesan cheeses. Keep stirring until the sauce thickens and becomes velvety, perfect for coating the pasta. Season with salt and freshly ground black pepper to taste.

Step 8: Add the cooked penne to the sauce and gently toss it so every piece is covered in that rich, cheesy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Let it rest on low heat for a minute or two so the flavors meld and the sauce clings nicely.