1. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2. While pasta cooks, toss the chicken pieces in a bowl with 1 tbsp of Cajun seasoning, salt, and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.

4. In the same skillet, melt the butter over medium heat. Add the minced garlic, diced onion, and sliced bell peppers. Sauté for 4-5 minutes, until vegetables are tender.

5. Stir in the remaining 1 tbsp of Cajun seasoning and cook for 30 seconds until fragrant.

6. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low.

7. Stir in the grated Parmesan cheese until the sauce is smooth and thickened.

8. Add the cooked pasta and the cooked chicken back into the skillet. Toss to combine, letting the pasta soak up the sauce for 1-2 minutes.

9. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

10. Taste and adjust seasoning with salt and pepper if needed.

11. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.