Step 1. Fill a large pot with water and add a generous pinch of salt. Bring it to a boil, then add the penne. Cook until al dente, following the package instructions. Drain well and set aside, but keep half a cup of pasta water to adjust the sauce later.

Step 2. Pat the chicken dry with paper towels. This helps it sear instead of steaming. Season the chicken pieces evenly with Cajun seasoning, smoked paprika, salt, and black pepper.

Step 3. Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. When the butter starts to bubble, place the chicken in the pan. Cook for six to eight minutes, turning occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate and cover to keep warm.

Step 4. Lower the heat to medium. In the same skillet, melt the remaining two tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir often to prevent burning. The garlic and butter will absorb all the leftover flavor from the chicken, creating the perfect base for your sauce.

Step 5. Pour in the chicken broth and heavy cream. Scrape up any browned bits from the bottom of the skillet as you stir. Allow the mixture to come to a gentle simmer.

Step 6. Add the Velveeta and cream cheese, whisking until smooth and fully melted. Once they blend into the sauce, gradually add the mozzarella and Parmesan. Keep whisking so the cheese melts evenly and forms a glossy, rich texture.

Step 7. Season the sauce with Italian seasoning and a small extra pinch of Cajun spice for a little more depth. Taste and adjust the salt and pepper to your liking. The sauce should taste creamy with a mild spice that lingers softly at the end.

Step 8. Add the cooked pasta to the skillet and gently toss until each piece is coated with the creamy sauce. If the sauce feels too thick, stir in a bit of the reserved pasta water until it reaches your preferred consistency.

Step 9. Return the seared chicken to the skillet, spooning some of the sauce over it so the flavors blend. Let it warm through for about two minutes.

Step 10. Plate the pasta first, then place the chicken alongside it. Sprinkle chopped parsley and a little extra Parmesan over the top before serving. The creamy Cajun sauce should glisten and cling to every bite of pasta, with golden chicken adding that perfect balance of flavor and texture.