Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following the package instructions. Before draining, reserve about half a cup of the pasta water to help adjust the sauce later. Drain and set the pasta aside, keeping it warm.

Step 2: While the pasta cooks, season the chicken strips with Cajun seasoning, garlic powder, salt, and black pepper. Make sure each piece is evenly coated for consistent flavor.

Step 3: Heat the garlic butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Let it sear without stirring for a couple of minutes to get a golden crust. Then stir occasionally, cooking until the chicken is browned and cooked through, about 5 to 7 minutes.

Step 4: Lower the heat to low. Add a few cubes of Velveeta, a sprinkle of Parmesan, and a splash of heavy cream to the skillet. Toss the chicken gently so it’s coated in melted cheese. Keep warm while you make the sauce.

Step 5: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Step 6: Slowly pour in the heavy cream, stirring constantly. Let it simmer gently for 2 to 3 minutes to thicken.

Step 7: Gradually add the remaining Velveeta, mozzarella, cheddar, and Parmesan cheeses. Stir continuously until all the cheese melts and the sauce becomes smooth, thick, and glossy.

Step 8: Season the sauce with Italian seasoning, salt, and pepper. If the sauce is too thick, add reserved pasta water a little at a time until you reach your preferred consistency.

Step 9: Add the drained penne to the sauce. Toss gently to coat every piece. Let it warm together on low heat for a minute or two.

Step 10: Serve by plating the creamy penne on one side and spooning the cheesy Cajun chicken alongside. Drizzle extra sauce over everything and garnish with parsley or dried herbs.