1. Pat the chicken breasts dry with paper towels. Cut them into 1-inch pieces. In a medium bowl, toss the chicken with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning until evenly coated. The chicken should look well-seasoned and ready for cooking.

2. Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. It should no longer be pink in the center. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the chopped onion and bell peppers. Cook for 5-7 minutes, stirring frequently, until they soften slightly and become fragrant. The vegetables should have a tender-crisp texture. Add the minced garlic and cook for another minute until aromatic, being careful not to burn it.

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet – these bits add tremendous flavor! Stir in the remaining 1 tablespoon of Cajun seasoning. Bring the mixture to a simmer, then reduce the heat to low and stir in the heavy cream. Let it gently simmer for 2-3 minutes, allowing the sauce to slightly thicken.

5. While the sauce is simmering, cook the fettuccine or penne according to package directions until al dente. This means it should be firm to the bite, not mushy. Drain the pasta well.

6. Add the cooked chicken and drained pasta to the skillet with the creamy sauce. Stir in the grated Parmesan cheese until it’s fully melted and the sauce coats the pasta and chicken beautifully. Season with salt and black pepper to taste. The pasta should look glossy and rich.

7. Divide the creamy Cajun chicken pasta evenly among five meal prep containers. Garnish each portion with fresh chopped parsley if desired. Allow the pasta to cool completely before sealing the containers and refrigerating.