Boil a large pot of salted water and cook rigatoni according to package directions until al dente.

In a large skillet over medium-high heat, melt 2 tablespoons of butter.

Season chicken cubes with Cajun seasoning and sear in the skillet until golden brown and cooked through, approximately 6-8 minutes.

Remove chicken from skillet and set aside.

In the same skillet, melt remaining 2 tablespoons of butter and sauté minced garlic for 1 minute until fragrant.

Whisk in heavy cream and bring to a gentle simmer.

Gradually stir in Parmesan and mozzarella cheeses until melted and the sauce is smooth.

Season sauce with salt and black pepper to taste.

Add cooked rigatoni and chicken back into the skillet, tossing to coat thoroughly in the sauce.

Garnish with fresh parsley and serve immediately.