Cajun Cream Cheese Chicken Pasta

You will need:
12 oz penne or rotini pasta
2 chicken breasts, cubed
1 tablespoon Cajun seasoning
2 tablespoons oil
1 small onion, diced
1 red sweet pepper, diced
3 cloves garlic, minced
8 oz cream cheese, softened
1 cup heavy cream
1 cup chicken broth
1 cup shredded cheddar cheese
1/ 2 cup grated Parmesan cheese
1 teaspoon paprika
Salt and pepper to taste
Chopped parsley (optional, for garnish)

Method:
Preheat your oven to 375°F. Cook the pasta according to the package instructions, then drain and set aside. In a large skillet, heat oil over medium heat. Add the cubed chicken and Cajun seasoning, cooking until the chicken is browned and cooked through, about 5–7 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion, red sweet pepper, and minced garlic. Cook for about 3-4 minutes until softened. Add the cream cheese to the skillet and stir until melted and combined. Pour in the heavy cream and chicken broth, stirring to create a smooth sauce. Stir in the shredded cheddar cheese, grated Parmesan, paprika, salt, and pepper. Continue to cook, stirring until the sauce is creamy and the cheese is melted. Return the cooked chicken to the skillet and add the drained pasta, mixing everything together. Transfer the mixture to a greased 9×13-inch baking dish. Bake for 20–25 minutes, until the top is golden and bubbly. Garnish with chopped parsley, if desired, and serve hot.