Boil water in a large pot and add salt. Add pasta and cook until al dente. Drain and keep aside. Do not overcook to keep pasta firm and perfect for sauce.

Take sliced chicken and coat it with Cajun seasoning, salt, and pepper. Mix well so every piece is evenly covered. This gives strong flavor and spicy taste in every bite.

Heat olive oil in a pan. Add chicken pieces and cook until golden brown. Stir often so chicken cooks evenly. Remove from pan and keep aside for later use.

In the same pan, add butter, garlic, onion, and bell peppers. Cook until soft and fragrant. This step builds a strong flavor base for the creamy sauce.

Make creamy sauce

Pour in heavy cream and milk into the pan. Stir slowly and let it warm. Add paprika, salt, and black pepper. Mix well until sauce becomes smooth and slightly thick.

Add grated Parmesan cheese into the sauce. Stir continuously until it melts fully. The sauce should become creamy, rich, and slightly thick in texture without lumps.

Add cooked chicken back into the pan. Then add pasta. Mix everything gently so sauce coats every piece evenly. Let it simmer for 2–3 minutes for better flavor.

Taste the pasta and adjust salt or spice if needed. If sauce is too thick, add a little milk. If too thin, cook for one more minute.

Turn off heat and sprinkle fresh parsley on top. Serve hot for best flavor and creamy texture. Enjoy immediately for best taste experience.