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Coat the chicken breasts with olive oil, Cajun seasoning, smoked paprika, sweet paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Let the chicken marinate in the refrigerator for 15–30 minutes for the best flavor.
Heat a large pot or skillet over medium-high heat and cook the chicken for about 2–3 minutes per side, or until golden brown and fully cooked. Remove the chicken from the pan and let it rest.
In the same pot, add the rigatoni, heavy cream, chicken broth, 1–2 tbsp butter, and seasonings. Stir everything together, cover, and let the pasta simmer until al dente, stirring occasionally. Add more broth or cream if needed while the pasta cooks.
Once the pasta is cooked, add your shredded cheese and stir until melted and creamy.
Slice the rested chicken and place it on top of the creamy pasta. Garnish with fresh parsley, Parmesan cheese, or red pepper flakes if desired.