Step 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain and set aside, making sure to reserve about 1 cup of the pasta water.

Step 2: Pat the chicken strips dry with paper towels. Coat them evenly with Cajun seasoning, pressing it in so the spices stick well.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the chicken in a single layer and sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside on a plate.

Step 4: Lower the heat to medium. Add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and sauté for about 1 minute, just until fragrant.

Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the Velveeta, mozzarella, and Parmesan. Keep stirring until everything melts into a creamy, thick sauce.

Step 6: Season the sauce with salt, black pepper, and garlic powder. If the sauce gets too thick, stir in a splash of the reserved pasta water until it reaches the consistency you like.

Step 7: Add the cooked pasta shells to the sauce and toss until each shell is well coated.

Step 8: Plate the dish by arranging the pasta on one side and topping the other side with the Cajun chicken strips. Sprinkle with fresh parsley if you’d like, and serve hot.