Cajun Garlic Butter Chicken Rigatoni with Velveeta Cream

Ingredients:

1 ½ pounds boneless, skinless chicken breasts, cut into thick strips

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

2 teaspoons Cajun seasoning (plus more if needed)

1 teaspoon smoked paprika

½ teaspoon garlic powder

4 cloves garlic, minced

1 pound rigatoni pasta

2 cups heavy cream

½ cup whole milk

½ cup chicken broth (low sodium)

10 ounces Velveeta cheese, cubed

½ cup shredded mozzarella cheese

½ cup freshly grated Parmesan cheese

½ teaspoon crushed red pepper flakes (optional)

Kosher salt and freshly cracked black pepper, to taste

2 tablespoons fresh parsley, chopped, for garnish