Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, then drain and set it aside. I always reserve a little pasta water just in case.

Season the chicken generously with Cajun seasoning, paprika, salt, and black pepper. Heat olive oil in a skillet and cook the chicken until golden and fully cooked. Remove and slice.

In the same skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream and let it simmer gently. Stir in Parmesan cheese until the sauce becomes smooth and creamy.

Add the cooked pasta and sliced chicken to the sauce. Toss everything together until well coated. Adjust seasoning if needed and cook for 2–3 minutes more.

Sprinkle fresh parsley on top and serve hot. Trust me, this is where it smells just like the restaurant.