1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, then drain and set aside.
2. While the pasta cooks, season the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper.
3. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and sear for 6–7 minutes, stirring occasionally, until golden-brown and cooked through.
4. In the last minute of cooking, stir in half the garlic and 1 tablespoon of butter. Sprinkle the chicken with mozzarella and Parmesan, letting it melt slightly into the hot chicken pieces. Stir well so everything is coated in melted cheese and garlic butter. Remove the chicken from the skillet and set aside.
5. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the remaining garlic and cook until fragrant, about 30 seconds.
6. Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.
7. Whisk in the cream cheese until fully melted and smooth. Then gradually add mozzarella, cheddar, and Parmesan cheese. Stir constantly until the sauce becomes thick, creamy, and glossy.
8. Season the sauce with Italian seasoning, and add salt and pepper to taste. Let it simmer for 2–3 minutes on low heat until fully thickened.
9. Add the drained penne to the sauce and stir gently until every piece is coated. Let it sit on low heat for another minute so the sauce clings to the pasta.
10. Serve the creamy penne with the cheesy Cajun chicken on top or arranged beside it. Garnish with chopped parsley or a light sprinkle of dried herbs before serving.
Cooking Time: 30–35 minutes
Servings: 4
Calories: 850 per serving
