Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup of pasta water before draining.

While the pasta cooks, season the chicken breasts with Cajun seasoning, salt, and black pepper. In a large skillet, heat a tablespoon of cooking oil over medium-high heat and sauté the chicken for 5-6 minutes until golden brown.

In the same skillet, melt 2 tablespoons of butter over medium heat, then add chopped onion, minced garlic, and sliced red bell pepper. Sauté for 2-3 minutes until the onions are translucent.

Pour in ½ cup of white wine to deglaze the pan, stirring to lift browned bits. Let it simmer for 1-2 minutes until slightly reduced. Stir in double cream and grated Parmesan, cooking for 2-3 minutes until sauce thickens.

Add the cooked pasta and sliced chicken into the sauce, stirring to coat evenly. Mix in reserved pasta water to achieve desired sauce consistency.

Serve hot, garnished with fresh parsley and extra grated Parmesan. Enjoy!