1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken and sprinkle with Cajun seasoning. Cook until the chicken is browned and cooked through, about 6-8 minutes.
3. While the chicken is cooking, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
4. In the same skillet as the chicken, add butter and minced garlic, sautéing until fragrant, about 1 minute.
5. Reduce the heat to medium and pour in the heavy cream, stirring to combine. Simmer the mixture for about 3 minutes until slightly thickened.
6. Add the Parmesan cheese to the cream mixture, stirring until melted and smooth. Season with salt and pepper.
7. Combine the cooked pasta and chicken with the creamy sauce, stirring to coat evenly.
8. Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
9. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
10. Garnish with chopped parsley before serving, if desired.

Remember, cooking is about experimenting and enjoying the process, so don’t worry if things aren’t perfect. I’ve had my fair share of burnt pies and over-salted soups, and those moments only add to the journey.