Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining. Set the cooked pasta aside.

Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 3: Add the chicken to the skillet and sauté for about 4–5 minutes until golden brown and cooked through. Add in the sliced smoked sausage and cook for another 2–3 minutes until lightly browned. Once cooked, transfer both the chicken and sausage to a plate and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant.

Step 5: Lower the heat slightly and pour in the heavy cream, stirring gently. Add the softened cream cheese and stir until it fully melts into the sauce.

Step 6: Stir in the Pepper Jack, mozzarella, and Parmesan cheese. Continue to stir until the sauce becomes smooth, creamy, and thickened. Add Cajun seasoning and taste, and add salt and pepper as needed. If the sauce seems too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.

Step 7: Return the cooked pasta to the skillet and toss to coat it in the creamy sauce. Then add the cooked chicken and sausage back in. Stir everything gently so it’s well combined and evenly coated.

Step 8: Remove from heat, top with chopped parsley, and serve immediately with extra Parmesan if desired.