1. Bring a large pot of salted water to a boil and cook the penne pasta one minute shy of package instructions, then scoop out half a cup of the starchy water before draining.

2. Toss the bite-sized chicken pieces with the cajun seasoning, cayenne pepper, and salt until evenly coated.

3. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken in a single layer for three minutes until a golden crust forms, then flip and cook for two more minutes until done, then remove to a plate.

4. Lower the heat to medium and add the diced onion and green bell pepper to the same skillet, cooking for four minutes until they soften.

5. Add the minced garlic and cook for thirty seconds until fragrant, making sure not to let it brown.

6. Add the softened cream cheese and heavy cream, stirring constantly and scraping up the browned bits from the bottom of the pan until the cream cheese melts into a smooth sauce.

7. Stir in the freshly grated parmesan cheese until it melts completely and the sauce thickens enough to coat the back of a spoon.

8. Add the cooked chicken and drained penne back into the skillet, tossing everything together and adding splashes of the reserved pasta water until the sauce is glossy and clings to the pasta.