Begin by washing and slicing your red and green bell peppers as well as the sweet onion. Mince several cloves of fresh garlic for a flavorful kick. Bring a large pot of salted water to a boil and cook your pasta for 8-10 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season your chicken with Cajun seasoning on both sides, then add to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove chicken from the pan and let rest.

In the same skillet, add more olive oil if needed, then toss in the sliced onion and bell peppers. Sauté for about 5 minutes until tender and fragrant.

Reduce heat to low and pour in 1 cup of heavy cream, stirring well with the sautéed veggies. Simmer for 3-5 minutes to thicken the sauce.

Slice the cooked chicken into strips and return to the pan with the sauce. Add the drained pasta, tossing everything together gently. Cook for 1-2 more minutes.

Sprinkle Parmesan cheese and chopped parsley over the top before serving. Enjoy your Cajun chicken pasta!