Preheat your oven to 375°F (190°C).

Cook the pasta according to the package instructions until just al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the cubed chicken and sprinkle with Cajun seasoning, cooking until browned and cooked through, about 5–7 minutes. Remove and set aside.

In the same skillet, add the diced onion, red bell pepper, and minced garlic. Cook for about 3–4 minutes, until softened.

Add the softened cream cheese to the skillet, stirring until melted and mixed well with the vegetables.

Pour in the heavy cream and chicken broth, whisking to create a smooth sauce. Stir in the shredded cheddar cheese, grated Parmesan, paprika, salt, and pepper. Continue cooking, stirring, until the sauce thickens and cheese melts.

Return the cooked chicken to the skillet, then add the drained pasta, mixing everything together until well combined.

Transfer the mixture to a greased 9” x 13” baking dish and spread evenly.

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

Garnish with chopped parsley, if desired, and serve hot.