Bring a large pot of salted water to a boil and cook the pasta until just al dente. Before draining, save about ½ cup of pasta water — you’ll need it for the sauce later. Set aside.

Pat the chicken dry and coat it lightly with oil. Generously season both sides with sazón, garlic powder, Creole, Cajun, adobo, paprika, salt, and pepper. In a large skillet over medium-high heat, cook the chicken for 5–6 minutes per side, or until fully cooked and golden brown. Remove from the pan, let it rest for a few minutes, then slice into strips or bite-sized pieces.

In the same pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the cream cheese, breaking it down as it melts. Pour in the heavy cream and whisk until smooth and combined. Season to taste with salt, pepper, and a little Cajun or Creole seasoning for flavor depth. Add a splash of reserved pasta water to help the sauce reach that silky, creamy consistency. Stir in the mozzarella and Parmesan until melted and luscious.

Add the cooked pasta directly into the sauce, tossing well to coat every strand. Mix in the sliced chicken, stirring until everything is evenly distributed and glossy with sauce.

Plate immediately while hot — the sauce should be thick, creamy, and clinging beautifully to the noodles. Garnish with extra Parmesan or a sprinkle of Cajun spice if you like it bold.