Season and Sear the Chicken: In a bowl, toss the cubed chicken with 1 tablespoon of the Cajun seasoning until it's evenly coated. Heat the olive oil in a large, deep frying pan or shallow casserole dish over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan with a slotted spoon and set it aside.

Sauté the Vegetables: Add the chopped onion and sliced peppers to the same pan (there's no need to clean it). Sauté for 5-6 minutes until they have softened and the onion is translucent. Add the minced garlic and the remaining tablespoon of Cajun seasoning and cook for another minute until fragrant.

Deglaze and Add Liquids: Pour in a small splash of the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon—this is where so much of the flavour is! Add the rest of the chicken stock and bring the mixture to a simmer.

Cook the Pasta: Stir in the uncooked pasta, ensuring it is fully submerged in the liquid. Reduce the heat to medium-low, cover the pan, and let it simmer for about 10-12 minutes, or until the pasta is al dente. Stir it every few minutes to prevent the pasta from sticking to the bottom of the pan.

Create the Creamy Sauce: Once the pasta is cooked, reduce the heat to low. Stir in the double cream and the grated Parmesan cheese until the cheese has melted and the sauce is smooth and creamy.

Combine and Finish: Return the cooked chicken to the pan. Stir everything together and let it warm through for a minute or two. Season with salt and black pepper to taste. Garnish with the freshly chopped parsley before serving.