Bring a large pot of salted water to a boil.

Add the penne pasta and cook according to package directions until al dente.

Drain the pasta and set it aside.

Place the sliced chicken in a bowl.

Add the cajun seasoning, garlic powder, paprika, salt, and black pepper to the chicken.

Toss the chicken until all pieces are evenly coated.

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned chicken to the skillet in a single layer.

Cook the chicken for 4 to 5 minutes, turning once, until browned and fully cooked.

Remove the chicken from the skillet and set it aside.

Reduce the heat to medium.

Add the butter to the same skillet and let it melt.

Add the sliced red and green bell peppers.

Sauté the peppers for 3 to 4 minutes until slightly softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Pour the heavy cream into the skillet.

Add the chicken broth and stir to combine.

Bring the sauce to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.

Stir in the grated parmesan cheese until melted and smooth.

Add the cooked pasta to the skillet.

Add the cooked chicken back into the skillet.

Toss everything together until the pasta and chicken are fully coated in the sauce.

Cook for 2 to 3 minutes until heated through.

Remove from heat.

Sprinkle with chopped parsley before serving.