1. Bring a pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.

2. Pat chicken breasts dry and season both sides generously with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side or until golden brown and cooked through. Remove and let rest before slicing.

3. In the same skillet, lower the heat to medium. Add butter and minced garlic. Sauté until fragrant, about 1 minute. Pour in heavy cream and stir, scraping up any brown bits. Add mozzarella and parmesan, stirring until smooth and creamy.

4. Add cooked pasta to the skillet and toss to coat in the sauce. Simmer on low for 1–2 minutes to let the flavors meld.

5. Slice the cooked chicken and place it over the creamy pasta. Garnish with fresh parsley and extra parmesan if desired.