1. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve ¼ cup pasta water, then drain and set aside.

2. Season chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, and salt. Toss to coat evenly.

3. Heat olive oil in a skillet over medium-high heat. Sear chicken in a single layer for 3–4 minutes per side until golden and cooked through. Add 1 tbsp butter toward the end. Remove and set aside.

4. In a separate saucepan, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

5. Stir in the heavy cream, then add Velveeta cubes. Stir until completely melted and smooth.

6. Add Parmesan cheese, dried parsley, salt, and pepper. If the sauce is too thick, stir in a bit of reserved pasta water to loosen.

7. Add cooked rigatoni into the sauce and toss until well coated.

8. Plate pasta and top with Cajun chicken. Garnish with extra parsley and serve hot.