In a medium bowl, toss the chicken pieces with 1 tablespoon of Cajun seasoning, garlic powder, paprika, and a pinch of salt and pepper. Let it sit while you prep the other ingredients.

Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain and set aside.

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook without moving for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes. The chicken should be cooked through and smell amazing. Transfer to a plate.

In the same skillet, add the onion and bell pepper. Cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low. Stir in the heavy cream and cream cheese until smooth and creamy.

Gradually sprinkle in the Parmesan cheese, stirring constantly until melted. Add the remaining tablespoon of Cajun seasoning and thyme. Taste and adjust salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.

Return the cooked chicken and any accumulated juices to the skillet. Add the drained rotini. Toss gently to coat all the pasta and chicken in the luscious sauce. Let it simmer for 2 minutes so the flavors meld.

Remove from heat. Sprinkle with fresh parsley and optional jalapeño slices if you like extra heat. Serve immediately, scooping up every last bit of that creamy Cajun chicken dish.