1. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.

2. Toss the chicken pieces with Cajun seasoning, salt, and black pepper until evenly coated.

3. Heat olive oil in a large skillet over medium high heat. Add the chicken and cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate.

4. In the same skillet, melt the butter. Add the diced onion and sliced bell pepper, then cook for 3 to 4 minutes until softened.

5. Stir in the minced garlic and cook for 30 seconds until fragrant.

6. Pour in the chicken broth and scrape the bottom of the skillet to loosen the flavorful browned bits.

7. Reduce the heat to medium low and stir in the heavy cream. Simmer gently for 2 minutes.

8. Add the parmesan cheese and stir until melted and smooth.

9. Return the cooked chicken to the skillet and add the drained penne. Toss until everything is coated in the creamy Cajun sauce.

10. Cook for 1 to 2 minutes more until heated through, then garnish with chopped parsley and serve hot.