Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken pieces with 1 tablespoon of cajun seasoning, salt, and pepper.

Add seasoned chicken to the hot oil and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.

In the same pan, add diced onion and cook for 3-4 minutes until softened and translucent.

Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add bell pepper strips and remaining cajun seasoning to the pan. Cook for 3-4 minutes until peppers are tender-crisp.

Pour in chicken broth and bring to a boil. Add the uncooked pasta and stir well.

Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

Stir in heavy cream and return the cooked chicken to the pan. Mix well to combine.

Add butter and Parmesan cheese, stirring until melted and creamy. Season with additional salt and pepper if needed.

Remove from heat and garnish with fresh chopped parsley before serving.