Pat the chicken dry with paper towels. In a shallow bowl, mix paprika, garlic powder, onion powder, cayenne pepper, Italian seasoning, salt, and black pepper. Coat each piece of chicken evenly on both sides with the seasoning mixture.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken and cook undisturbed for 5-6 minutes on the first side. Flip and cook another 4-5 minutes until internal temperature reaches 165 degrees Fahrenheit. Transfer to a plate and set aside.

Bring a large pot of salted water to a boil and add the penne. Cook according to package directions. Save about 1 cup of pasta water before draining. Cook the pasta just shy of al dente.

In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and cook for 30 seconds to 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Add all three cheeses in stages, stirring constantly until each addition melts completely. Add garlic powder and Italian seasoning, then taste and adjust as needed.

Add the cooked penne directly to the creamy cheese sauce and toss gently to coat. If the sauce seems too thick, add reserved pasta water a splash at a time until reaching desired consistency. Warm everything together for 1-2 minutes.

Divide the creamy penne among serving plates and arrange sliced Cajun chicken on top. Garnish generously with fresh parsley. Serve immediately while warm.