1. Pat the chicken dry and season both sides generously with Cajun seasoning.

2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and fully cooked. Remove and let it rest.

3. Meanwhile, bring a pot of salted water to a boil and cook penne pasta until al dente. Reserve ½ cup of pasta water, then drain.

4. In the same skillet, reduce heat to medium and melt the remaining butter. Add garlic and sauté for 1 minute until fragrant.

5. Pour in the heavy cream, scraping up any brown bits from the pan.

6. Slowly stir in mozzarella and Parmesan cheese, letting them melt into a smooth sauce.

7. Season with salt and black pepper to taste.

8. Add the cooked pasta to the sauce and toss until coated. Add pasta water a bit at a time if the sauce is too thick.

9. Slice the rested chicken and place over the pasta.

10. Garnish with chopped parsley and serve immediately.