1. Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and season with Cajun seasoning. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and garlic. Sauté for about 3-4 minutes until the peppers are slightly tender and the garlic is fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
5. Return the cooked chicken to the skillet, along with the drained pasta. Stir in the Parmesan cheese and mix until everything is well coated in the creamy sauce.
6. Season with salt and pepper to taste. Let the pasta simmer for an additional 2 minutes to allow the flavors to meld together.
7. Garnish with freshly chopped parsley before serving.

As my abuela taught me, don’t be afraid to taste as you go. Adjust the seasoning to your liking, and remember, cooking is as much about intuition as it is about following instructions.