1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Reserve some pasta water before draining.

2. Place the chicken pieces into a bowl and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

3. Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken in a single layer.

4. Cook the chicken until golden brown and fully cooked, turning occasionally for even browning. Remove the chicken from the skillet and set aside.

5. In the same skillet, melt the butter and add the diced onion and bell pepper. Cook until softened and fragrant.

6. Add the minced garlic and cook briefly while stirring constantly to prevent burning.

7. Pour the chicken broth into the skillet and scrape the bottom to release the flavorful browned bits.

8. Reduce the heat and slowly pour in the heavy cream while stirring continuously.

9. Add the Parmesan cheese gradually and stir until melted into a smooth creamy sauce.

10. Stir in the mozzarella cheese and continue mixing until fully melted and creamy.

11. Return the cooked chicken to the skillet along with the drained pasta.

12. Toss everything together until the pasta and chicken are evenly coated in the creamy Cajun sauce.

13. Add reserved pasta water if needed to loosen the sauce to your preferred consistency.

14. Simmer for another 1 to 2 minutes so the flavors combine completely.

15. Garnish with chopped fresh parsley and optional red pepper flakes before serving hot.