Start by slicing your chicken breasts into bite-sized pieces. Sprinkle them generously with Cajun seasoning, salt, and pepper. Heat a large skillet over medium heat, add some olive oil and butter, and cook the chicken until it’s golden brown on the outside and cooked through. Once done, remove the chicken and set it aside.

Pro tip: Don’t overcrowd the pan when cooking the chicken. You want it to sear nicely, not steam. If needed, cook it in batches.

In the same skillet, toss in your sliced bell peppers and minced garlic. Cook until the peppers are tender but still slightly crisp. The garlic will make your kitchen smell amazing—just be careful not to burn it! Burnt garlic can turn bitter, so keep an eye on it.

Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan (that’s where all the flavor is!). Bring it to a gentle simmer, then stir in the Parmesan cheese until it’s melted and the sauce is smooth. Keep stirring to make sure everything blends well.

Pro tip: If you want the sauce thicker, let it simmer a bit longer or add a pinch of cornstarch mixed with water. This will give you that restaurant-quality sauce consistency.

While your sauce is bubbling away, cook your pasta in a separate pot of salted boiling water. Follow the package instructions, then drain it and toss it into the skillet with the sauce. Stir well to coat every piece of pasta in that creamy goodness. Don’t forget to reserve a little pasta water—you might need it to loosen up the sauce if it thickens too much.

Add the cooked chicken back into the skillet, along with any juices it’s released. Give it a good stir to combine everything. Taste and adjust the seasoning if needed—a little extra Cajun spice never hurts! Toss in a handful of fresh parsley if you have some for a pop of color and freshness.