1. Pat chicken breasts dry and season both sides with Cajun seasoning, salt, and black pepper.

2. Heat butter and olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, or until cooked through and golden brown. Remove to a plate and let rest.

3. Meanwhile, cook elbow macaroni in salted boiling water until just al dente. Drain and set aside, reserving ¼ cup pasta water.

4. In the same skillet, add minced garlic and sauté for 30 seconds. Stir in flour and cook for 1 minute, whisking constantly.

5. Gradually whisk in milk and heavy cream. Bring to a simmer, stirring, until sauce thickens.

6. Reduce heat to low and add cheddar, Monterey Jack (or mozzarella), and Parmesan. Stir until cheese is melted and sauce is smooth.

7. Add drained pasta to the cheese sauce. Toss to coat. If needed, thin sauce with reserved pasta water.

8. Slice cooked chicken and arrange over pasta. Sprinkle with extra cheese if desired. Broil 2–3 minutes until bubbly and golden.

9. Garnish with chopped fresh parsley and serve hot.