Begin by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

While the pasta cooks, season the chicken breast on both sides with Cajun seasoning, salt, and pepper.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts. Sear for about 5-7 minutes per side until cooked through and golden brown. Remove from the skillet and let it rest.

In the same skillet, add the diced onion and bell peppers. Sauté for about 4 minutes, or until they begin to soften.

Add minced garlic and sauté for an additional minute.

Lower the heat and add the chicken broth and heavy cream. Stir well to combine, then bring the mixture to a gentle simmer.

Continue to stir until the sauce starts to thicken.

Slice the chicken and return it to the skillet, along with the cooked pasta.

Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency. Season with additional salt and pepper.

Once everything is well combined and heated through, remove from heat.

Sprinkle with freshly chopped parsley and serve.