1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

12 oz penne pasta

1 tbsp olive oil

4 tbsp unsalted butter, divided

4 cloves garlic, minced

1½ tsp Italian seasoning

½ tsp Cajun seasoning (optional, for a subtle kick)

Salt and freshly ground black pepper, to taste

½ cup shredded mozzarella cheese (for melting over chicken)

½ cup grated Parmesan cheese (for melting over chicken)

1½ cups heavy cream

¾ cup low-sodium chicken broth

¾ cup shredded mozzarella cheese (for the sauce)

¾ cup grated Parmesan cheese (for the sauce)

2 oz cream cheese, softened

Chopped parsley or dried parsley, for garnish

1. Cook the penne in a large pot of salted boiling water until just tender. Reserve about ½ cup of pasta water, then drain and set aside.

2. Season the chicken pieces with salt, pepper, Italian seasoning, and a light sprinkle of Cajun seasoning if using.

3. Heat olive oil with 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden with slightly crisp edges and fully cooked through.

4. During the last minute, add half of the garlic and 1 tablespoon of butter. Sprinkle in ½ cup mozzarella and ½ cup Parmesan, stirring until melted and coating the chicken. Remove and set aside.

5. In the same skillet, melt the remaining butter over medium heat. Add the rest of the garlic and cook briefly until fragrant.

6. Pour in the heavy cream and chicken broth, stirring as it comes to a gentle simmer. Add the cream cheese and stir until smooth.

7. Stir in the remaining mozzarella and Parmesan, mixing until the sauce thickens and turns creamy. Season with salt and pepper as needed.

8. Add the cooked penne and toss until fully coated. Let it sit for a minute so the sauce clings nicely.

9. Serve the pasta with the cheesy garlic chicken on top or alongside. Finish with parsley before serving.