In a large skillet over medium heat, melt the butter. Add the chicken strips and sprinkle with Cajun seasoning. Sauté for 6-8 minutes until cooked through.

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In the same skillet, reduce heat to low and add heavy cream and Velveeta cheese. Stir until melted and combined to form a sauce.

Add the shredded mozzarella and Parmesan cheese to the sauce, stirring until smooth and creamy.

Combine the cooked pasta with the sauce in the skillet, tossing gently until the pasta is evenly coated.

Serve hot, garnished with fresh parsley for color and flavor.