Step 1: Fill a large pot with salted water and bring it to a boil. Add the penne and cook it until it reaches al dente. Drain it well, drizzle just a touch of olive oil to prevent sticking, and set it aside while you prepare the sauce and chicken.

Step 2: Place the sliced chicken into a mixing bowl. Sprinkle with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss with your hands or a spoon so every piece gets evenly coated.

Step 3: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the seasoned chicken slices and let them cook without moving them for a couple of minutes so they can get a good sear on the first side. Flip and continue cooking until golden and cooked through, about 6 to 8 minutes total. Remove the chicken from the pan and set it aside.

Step 4: Lower the heat to medium. Add the remaining tablespoon of butter to the skillet. Once it melts, add the minced garlic. Stir it gently and let it cook for about 30 seconds until you can smell it warming into the butter.

Step 5: Pour in the chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet. This adds deep flavor to the sauce. Add the heavy cream and stir until the mixture begins to warm and thicken slightly.

Step 6: Reduce the heat to low. Add the cubed Velveeta and stir slowly until it melts completely. Then add the shredded mozzarella and grated Parmesan in small handfuls, stirring until everything is smooth and creamy.

Step 7: Sprinkle in the Italian seasoning. Taste the sauce and add more salt, pepper, or Cajun seasoning if you want a bit more flavor or spice.

Step 8: Add the cooked penne to the skillet, tossing gently so the sauce coats every piece. You can add a splash of reserved pasta water if the sauce needs thinning.

Step 9: Return the seared chicken to the skillet. You can either fold it into the pasta or arrange it along one side for a plated look similar to the photo.

Step 10: Garnish with fresh parsley and an extra sprinkle of Parmesan before serving