2 large chicken breasts, cut into long thick strips

2 teaspoons Cajun seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1 tablespoon olive oil

2 teaspoons minced garlic

12 ounces rigatoni pasta

2 tablespoons butter

2 cloves garlic, minced

2 cups heavy cream

6 ounces Velveeta, cubed

1 cup shredded mozzarella cheese

3/4 cup grated Parmesan cheese

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1/4 teaspoon Cajun seasoning, plus more for garnish

1 tablespoon chopped parsley

Bring a large pot of salted water to a boil and cook the rigatoni until tender. Drain and set aside.

In a bowl, season the chicken strips with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well so every strip is coated.

Heat the olive oil and 2 tablespoons butter in a large skillet over medium high heat. Add the chicken strips in a single layer and cook for 3 to 4 minutes per side, turning as needed, until they are golden brown, cooked through, and lightly crisp around the edges. Add the minced garlic during the last minute and let it coat the chicken in the buttery pan juices. Transfer the chicken to a plate and keep warm.

In a separate large pan or saucepan, melt 2 tablespoons butter over medium heat. Add the garlic and stir for about 30 seconds, just until fragrant.

Pour in the heavy cream and let it warm gently. Add the Velveeta and stir until melted. Add the mozzarella and Parmesan a little at a time, stirring until the sauce becomes smooth, creamy, and thick.

Season the sauce with salt, black pepper, and a small pinch of Cajun seasoning. Let it simmer for 2 to 3 minutes, stirring often, until the sauce is rich and glossy.

Add the cooked rigatoni to the sauce and fold gently until every piece is coated. Let it sit for a minute so the sauce clings to the pasta.

Plate the creamy rigatoni on one side and arrange the Cajun chicken strips on the other side. Spoon a little extra garlic butter from the skillet over the chicken and finish with chopped parsley and a light sprinkle of Parmesan.