Cajun chicken alfredo pasta

Pasta and macaroni Italian cuisine

1 lb boneless, skinless chicken breasts, cut into bite-size pieces ¼ c olive oil, divided 2 tbsp dried breadcrumbs 2 tbsp Cajun seasoning, divided 5 tbsp butter 1 large garlic clove, minced 1 c heavy cream, room temperature 1 c milk, room temperature ¼ c grated Parmesan cheese, plus more for topping ¼ c shredded mozzarella cheese ¼ tsp onion salt Salt, to taste Freshly ground black pepper, to taste 1 tbsp Fresh parsley, chopped 8 oz pasta