Step 1: Cook the pasta according to package directions in well-salted water until al dente. Reserve about 1 cup of pasta water before draining.
Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Season your cubed chicken with 2 tablespoons of Cajun seasoning, ensuring every piece is coated.
Step 3: Add the seasoned chicken to the hot skillet in a single layer. Sear for 5-7 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Reduce the heat to medium. Add the chopped onion and bell peppers to the same skillet, adding a tiny splash more olive oil if needed. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pan as you go.
Step 5: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can make it bitter.
Step 6: Pour in the chicken broth, bringing it to a simmer. Let it cook for 2-3 minutes, allowing some of the liquid to reduce and intensify the flavors.
Step 7: Reduce the heat to low and stir in the heavy cream. Let it gently warm through for 2-3 minutes. Avoid boiling the cream vigorously, as it can curdle.
Step 8: Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and black pepper to taste, keeping in mind the Cajun seasoning already adds a lot of flavor.
Step 9: Add the cooked chicken back into the skillet with the sauce. Toss to coat thoroughly.
Step 10: Add the drained, cooked pasta to the skillet. Toss everything together until the pasta is fully coated in the luscious, creamy Cajun sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Step 11: Garnish generously with fresh chopped parsley and extra Parmesan cheese, if desired. Serve immediately and enjoy your homemade creamy Cajun chicken pasta quick flavor packed dish!