Step 1: Heat olive oil or butter in a large deep skillet over medium-high heat. This pan will be your one-stop cooking station, so choose one with tall sides.

Step 2: While the pan heats, season the chicken slices with salt, pepper, Cajun seasoning, smoked paprika, and garlic powder. Coat each piece evenly to build flavor.

Step 3: Add the chicken to the hot skillet in a single layer. Cook without moving for 2 to 3 minutes to get a nice sear, then stir and continue cooking until the chicken is browned and cooked through, about 5 to 6 minutes total. Remove the chicken to a plate and set aside.

Step 4: In the same skillet, pour in the chicken broth, heavy cream, sweet chili sauce, and honey. Stir well, scraping up any browned bits from the bottom; those bits add incredible flavor to your sauce.

Step 5: Bring this mixture to a gentle boil. Once boiling, add the uncooked pasta, stir to combine, then reduce the heat to medium. Cover and cook for 12 to 14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If the pasta seems too dry before it’s done, add a splash more broth or water.

Step 6: After the pasta has cooked and absorbed most of the liquid, lower the heat to medium-low. Stir in the cream cheese, Parmesan, and mozzarella. Keep stirring gently until the cheeses melt completely and the sauce becomes thick, glossy, and creamy. The cream cheese adds silkiness, while Parmesan and mozzarella bring depth and gooeyness.

Step 7: Return the cooked chicken to the skillet and toss everything together so the chicken and pasta are evenly coated in the luscious sauce. Heat through for a couple more minutes, allowing the flavors to meld beautifully.

Step 8: Serve hot, garnished with freshly chopped green onions or parsley for a fresh pop of color and a hint of brightness. These herbs also add a subtle earthiness that balances the creamy richness.