1. Prepare the Chicken and Vegetables: Start by patting your chicken breast cubes dry with a paper towel. This helps them brown better. In a medium bowl, toss the chicken cubes with 1 tablespoon of Cajun seasoning until evenly coated. Slice your red and green bell peppers and onion into uniform strips so they cook evenly.

2. Sear the Chicken: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the chicken from the skillet and set aside on a plate.

3. Saute the Vegetables: Add the sliced bell peppers and onion to the same skillet (no need to add more oil if there’s enough residue from the chicken). Saute for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. They should still have a slight bite to them.

4. Deglaze and Create the Sauce: Pour the chicken broth into the skillet with the vegetables. Scrape up any browned bits from the bottom of the pan with a wooden spoon; these bits add a lot of flavor to the sauce. Bring the broth to a simmer.

5. Whisk in Cream Cheese: Reduce the heat to low. Add the softened light cream cheese to the simmering broth and whisk continuously until it’s fully melted and incorporated, creating a smooth, creamy sauce.

6. Combine and Finish: Return the cooked chicken to the skillet with the vegetables and sauce. Stir gently to coat everything evenly. Let it simmer for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

7. Serve: Garnish with fresh chopped parsley, if desired, and serve hot.