In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, black pepper, cayenne pepper, and white pepper. Mix well to create a Cajun spice blend.

Heat olive oil in a large skillet over medium-high heat. Add half of the Cajun spice mixture and sauté for about 1 minute until fragrant. Add the chicken, seasoning with the remaining spice blend. Cook for 5-7 minutes on each side until golden brown, then remove from skillet.

In the same skillet, bring a pot of salted water to a boil. Add penne pasta and cook until al dente, about 10-12 minutes. Drain and reserve the skillet.

With the skillet still on low heat, add minced garlic and sauté for 30 seconds. Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 3-4 minutes until thickened.

Stir in freshly grated Parmesan cheese until melted and evenly combined. Return chicken to the skillet, coating it with the sauce.

Gently fold the drained penne pasta into the chicken and sauce mixture. Heat through for 1-2 minutes on low. Plate warm and enjoy.