Step 1: Bring a large pot of salted water to a boil. Add your rigatoni and cook until tender but still firm to the bite, al dente. Before draining, scoop out and save about half a cup of pasta water. This starchy water will come in handy later to loosen the sauce if needed.

Step 2: While the pasta cooks, season your chicken strips with Cajun seasoning, garlic powder, salt, and black pepper. This simple seasoning combo brings a beautiful kick and layers of flavor.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and sauté for about 5 to 6 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside, keeping those tasty browned bits in the pan.

Step 4: Lower the heat to medium and melt the butter in the same skillet. Add minced garlic and cook for about 1 minute, stirring frequently until it releases that wonderful garlic aroma without burning.

Step 5: Pour in the chicken broth and heavy cream, stirring to combine and scraping up any flavorful bits stuck to the bottom of the pan. Lower the heat and stir in the cream cheese, Velveeta cubes, shredded mozzarella, and Parmesan. Keep stirring until everything melts together into a rich, creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 6: Return the cooked rigatoni and chicken to the skillet. Toss gently to coat every piece of pasta and strip of chicken in that luscious sauce. Let it simmer on low for a couple of minutes so all the flavors marry together beautifully.

Step 7: Finish by sprinkling fresh parsley on top and, if you want, a little extra mozzarella for a cheesier finish. Serve immediately and enjoy!