1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

2. In a bowl, season diced chicken breasts with 2 tsp of Cajun seasoning, garlic powder, paprika, salt, and pepper.

3. Heat a large skillet over medium-high heat with 1 tbsp oil and cook the chicken until golden and fully cooked. Set aside.

4. In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux. Cook for 1 minute.

5. Slowly whisk in milk and heavy cream. Simmer for 5 minutes until thickened.

6. Turn off the heat and stir in cheddar and Monterey Jack cheeses until melted and smooth. Add the remaining Cajun seasoning to the sauce and stir.

7. Fold in cooked pasta and chicken into the cheese sauce until fully coated.

8. Optional: Transfer to a baking dish, sprinkle extra cheese on top, and broil for 3–5 minutes until bubbly and golden.

9. Garnish with chopped parsley or chives and serve warm.