1. Start by cooking the spaghetti according to package instructions. Once done, drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with Cajun seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and cook for about 3-4 minutes until they start to soften.
4. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
6. Reduce the heat to low, then stir in the Parmesan cheese until melted and the sauce is creamy.
7. Return the cooked chicken to the skillet, followed by the cooked spaghetti. Toss everything together until well coated with the sauce.
8. Garnish with fresh parsley before serving.

And there you have it! A deliciously creamy and spicy pasta dish that’s ready in no time. One of my favorite memories is of my grandmother teaching me to taste as I cook — a habit that ensures every dish is perfectly seasoned. Don’t be afraid to adjust the spices to suit your taste!