1. Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with 1 teaspoon of Cajun seasoning, salt, and black pepper until evenly coated.

2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the chopped bell pepper and onion. Saute for 5-7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another minute until aromatic.

4. Stir in the remaining 1 teaspoon of Cajun seasoning into the vegetables and cook for 30 seconds. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to medium-low.

5. Stir in the half-and-half (or light cream) and Parmesan cheese. Continue to simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

6. Return the cooked chicken to the skillet, stirring to coat it evenly with the creamy Cajun sauce. Cook for another 1-2 minutes to heat the chicken through. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley before serving.