Preheat your oven to 375°F (190°C).

Bring a pot of salted water to a boil. Cook the pasta according to package instructions—just until al dente. Drain it and set aside.

In a large skillet, heat the olive oil over medium heat. Add the cubed chicken sprinkled with Cajun seasoning. Brown the chicken for about 5–7 minutes, until it’s fully cooked. Remove it from the skillet and set aside.

In the same skillet, toss in the diced onion, red bell pepper, and minced garlic. Sauté for about 3–4 minutes until everything softens and the onions become translucent.

Add the softened cream cheese to the skillet, stirring until it melts and combines beautifully with the veggies.

Pour in the heavy cream and chicken broth, mixing well to form a smooth sauce. Stir in the shredded cheddar, grated Parmesan, paprika, salt, and pepper. Continue to stir until the cheese melts and the sauce is perfectly creamy.

Return the chicken to the skillet, then add the drained pasta. Mix everything together until the pasta is well coated in that creamy sauce.

Transfer the mixture to a greased 9×13-inch baking dish, smoothing it out evenly.

Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.

Garnish with chopped parsley, if you like, and serve hot.