Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Reserve ½ cup of pasta water before draining.

Pat the sliced chicken dry. Season it with Cajun seasoning, smoked paprika, salt, and pepper.

In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook for about 3–4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Using the same skillet, melt an additional small knob of butter if it looks dry. Add minced garlic, sautéing until fragrant — about 30 seconds.

Pour in the chicken broth and heavy cream, stirring to mix.

Whisk in cream cheese until it’s melted and the mixture is smooth.

Gradually add the Parmesan (and mozzarella, if using), stirring until the sauce is creamy and velvety. Adjust seasoning with Cajun seasoning and red pepper flakes according to your taste.

Toss the cooked pasta into the sauce until it’s evenly coated.

Return the Cajun chicken to the pan and gently fold it into the creamy pasta. If the sauce seems too thick, loosen it with a splash of reserved pasta water.

Plate the pasta and finish with a sprinkle of extra Parmesan, chopped parsley, and a light dusting of Cajun seasoning for added flair.