Cook the Pasta : Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Chicken : Place chicken breasts in a ziplock bag and pound them gently with a meat tenderizer to an even thickness. Season both sides with oil, cajun seasoning, onion powder, garlic powder, parsley, paprika, and Old Bay. Rub the spices into the chicken.

Sear the Chicken : Heat 3-4 tablespoons of oil in a nonstick skillet over medium-high heat. Add the chicken breasts and cook for 5-10 minutes on each side, or until golden brown and fully cooked. Remove from the skillet and let rest.

Sauté Vegetables : In the same skillet, melt 1 tablespoon of butter. Add chopped onion and red bell pepper, sautéing until soft and translucent. Stir in diced tomatoes and cook for another 2 minutes.

Make the Sauce : Pour in 2 cups of heavy cream and a splash of chicken broth. Stir continuously until heated through. Add 4 oz. of cream cheese, 1 teaspoon of chicken bouillon, and another teaspoon of cajun seasoning. Adjust salt and pepper to taste.

Combine Ingredients : Add the drained pasta to the creamy sauce, stirring until fully coated. Slice the rested chicken into bite-sized pieces and mix them into the pasta.

Serve : Transfer to serving plates, top with grated Parmesan cheese, and enjoy your delicious Cajun Chicken Pasta!