Directions:

• Make the Cajun seasoning: Combine all of the Cajun seasoning spices (salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, cayenne, and dry mustard) in a small bowl.
  
• Cook your pasta in a large pot of boiling water with 1 Tbsp salt until al dente—reserve 1/2 cup of pasta water. Drain the pasta through a colander and set aside.
  
• Meanwhile, wash, core, and slice the bell peppers into strips. Dice the onion and finely mince the garlic.
  
• Slice the chicken breasts in half crosswise or pound them with a meat mallet for even thickness. Season generously with 1 1/2 tsp paprika and 1 tbsp Cajun seasoning.
  
• Heat a large skillet over medium heat. Add one tablespoon of olive oil and one tablespoon of butter. Add the chicken and sear on each side (about 4-6 minutes on each side). Once flipped, add 1 Tbsp of butter and cover it so the meat finishes cooking. The chicken is done when the internal temperature reads 165°F (73°C).
  
• Remove chicken to a cutting board and rest for 10 minutes before slicing. In the same skillet, add the bell peppers and onions. Saute for 3-4 minutes until charred. Remove and set aside.
  
• Add one tablespoon of butter and the garlic in the same skillet and sweat until fragrant. Add the vinegar and diced tomatoes and reduce by half over medium heat. Stir in the cream cheese and melt.
  
• Pour in the heavy cream; add the parmesan cheese and 1/2 tsp of the cajun seasoning. If needed, add some of the reserved pasta water. Simmer for 3-4 minutes or until creamy. Add the pasta and the sauteed bell pepper mixture. Top with sliced chicken and garnish with fresh parsley and additional parmesan cheese. Serve.