Begin by cooking the spaghetti according to package directions in a large pot of salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.

While the pasta cooks, season the chicken pieces with 1 tablespoon of Cajun seasoning, ensuring each piece is well coated with the spice blend.

Heat olive oil in a large skillet or deep pan over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer.

Cook the chicken for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside on a plate.

In the same pan, add the diced bell peppers and minced garlic. Sauté for 2-3 minutes until the peppers begin to soften and the garlic becomes fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Add the remaining tablespoon of Cajun seasoning, paprika, and cayenne pepper to the sauce.

Bring the sauce to a gentle simmer, then reduce heat to medium-low. Let it cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.

Stir in the grated Parmesan cheese, whisking until it melts completely and the sauce becomes smooth and creamy.

Return the cooked chicken to the pan, along with the drained spaghetti. Toss everything together until the pasta is evenly coated with the creamy Cajun sauce. If the sauce seems too thick, add some reserved pasta water, a little at a time, until you reach the desired consistency.

Taste and adjust seasoning with additional salt, pepper, or Cajun spice as needed. Garnish generously with fresh chopped parsley before serving.