Cut the chicken breast into 1-inch bite-sized pieces and pat them dry with paper towels.

Slice the red and yellow bell peppers into ¼-inch thin strips, slice the red onion into ¼-inch half-moons, and mince the garlic cloves.

Combine 0.75 tablespoon cajun seasoning with a pinch of salt and black pepper, then coat the chicken pieces evenly with this mixture.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Sear the chicken for 2-3 minutes per side until golden brown.

Add 1 tablespoon olive oil, then add the sliced bell peppers and red onions. Sauté for 3 minutes.

Add minced garlic, 1.75 tablespoon cajun seasoning, and 0.5 teaspoon smoked paprika. Stir for 1 minute.

Pour in chicken broth and fire roasted tomatoes. Bring to a boil, then add penne and cream.

Cook for 12-13 minutes, stirring frequently to prevent sticking.

Mix 2 teaspoon cornstarch with 2 tablespoon water to create a slurry. Stir this into the pot when the pasta is tender.

Remove from heat, add seared chicken, parmesan cheese, and parsley. Stir gently until cheese melts completely. Taste and adjust seasoning.