Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, following the package directions. Reserve ½ cup of pasta water, then drain and toss the pasta with a little olive oil so it doesn’t stick.

Step 2: While the pasta does its thing, season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper. Make sure every piece is fully coated this is where the bold flavor starts.

Step 3: Heat a large skillet over medium-high. Add the olive oil and 2 tablespoons of butter, and once it’s shimmering, lay the chicken down in a single layer. Let it sear without moving too much so it develops that golden crust, about 5–7 minutes, flipping once or twice until cooked through.

Step 4: Right at the end, stir in half the minced garlic and another tablespoon of butter. Toss the chicken in this garlicky butter glaze, then remove it from the skillet. Cover loosely with foil to keep it warm and juicy.

Step 5: In the same skillet, melt the last tablespoon of butter. Add the remaining garlic and sauté just until fragrant; don’t let it burn.

Step 6: Pour in the heavy cream and chicken broth, stirring as it comes to a gentle simmer. Whisk in the softened cream cheese until it melts into a silky base.

Step 7: Drop in the Velveeta cubes, letting them melt completely before stirring in the mozzarella and Parmesan. The sauce should turn rich, glossy, and thick. Add the Italian seasoning, then taste and adjust with salt and black pepper.

Step 8: Add the rigatoni back to the skillet, folding it into the sauce until every piece is coated. If it looks too thick, splash in a little of the reserved pasta water until it’s just right.

Step 9: Serve the pasta with the Cajun chicken on the side, drizzle extra sauce on top, and finish with parsley.