Fill a large pot with water and bring it to a rolling boil. Generously salt the water, then cook the rigatoni according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water to use later. After draining, toss the pasta lightly with olive oil to prevent sticking.

Pat the chicken strips dry using paper towels. Ensure they are seasoned evenly with Cajun seasoning, smoked paprika, salt, and freshly ground black pepper.

In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once the butter melts, arrange the seasoned chicken strips in a single layer. Sear for about 5-7 minutes until they are golden brown and fully cooked. Remove the chicken from the skillet and cover to keep warm.

Lower the heat to medium. Add the remaining butter and half of the minced garlic to the skillet. Sauté until fragrant, then return the cooked chicken back to the skillet.

Melt the remaining butter in the skillet and add the leftover garlic. Pour in the heavy cream and low-sodium chicken broth, bringing it to a gentle simmer. Whisk in the cream cheese until it is fully incorporated into the sauce.

Start by adding the Velveeta cheese, followed by the mozzarella and Parmesan. Stir continuously until all the cheeses melt into a smooth and creamy sauce. Adjust seasoning as needed with salt and pepper.

Toss the drained rigatoni into the skillet, ensuring that every piece is fully coated in the luscious sauce. Gradually add reserved pasta water until reaching your desired silkiness.

Place the Cajun chicken strips over the creamy pasta and spoon additional sauce on top. Garnish with chopped parsley for a vibrant finish.