Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

While that warms up, toss your chicken with ½ tablespoon of Cajun seasoning to give it a flavorful kick.

Add the chicken to the pot in a single layer—don’t overcrowd it! Let it cook undisturbed for about 3 minutes so it gets nicely browned on the bottom.

Flip and cook for another 3 minutes until it’s cooked through. Once done, move the chicken to a piece of foil and wrap it up to keep it warm and juicy.

In the same pot, pour in the remaining ½ tablespoon of olive oil. Add the bell peppers and onion, and sauté for 3 minutes until they start to soften.

Stir in the garlic and the rest of the Cajun seasoning (1 tablespoon), and cook for just 1 more minute to wake up all those spicy, garlicky flavors.

Now it’s time to build the sauce! Pour in the chicken broth, canned tomatoes, and ½ cup of heavy cream. Bring it all to a gentle boil, then stir in the pasta.

Let the pasta cook, stirring often so nothing sticks, for about 12–13 minutes until it's almost done.

Stir in the cornstarch mixed with a little water to help thicken things up, and cook for 1 more minute—just until the pasta is perfectly tender and the sauce is nice and creamy.

Take the pot off the heat. Stir in the remaining ¼ cup of cream, the grated parmesan, chopped parsley, and that delicious cooked chicken.

Give it a taste and season with salt and pepper as needed.

Serve it up warm and enjoy every bite!