Get your pasta water boiling immediately. Salt it aggressively. Cook your pasta according to package directions until al dente. While the water heats, prepare your chicken. Toss the sliced chicken strips with 1 tablespoon of the Cajun seasoning.

In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the seasoned chicken in a single layer. Sear for 3–4 minutes per side until beautifully browned and cooked through. Remove the chicken and set it aside.

Reduce the heat to medium. Add the onions and bell peppers to the same pan, scraping up any browned bits from the chicken. Sauté for 5–7 minutes until they soften and the onions become translucent.

Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning and dried oregano. Cook for just 60 seconds until fragrant. Do not burn the garlic!

Pour in the chicken broth. Use a wooden spoon to scrape up all those wonderful-tasting browned bits stuck to the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.

Reduce the heat to low. Pour in the heavy cream. Stir constantly until the mixture is warm, but not boiling rapidly. Slowly sprinkle in the grated Parmesan cheese, stirring until the cheese is completely melted and the sauce thickens. Taste and adjust seasoning with salt and pepper.

Drain the al dente pasta and add it directly to the sauce. Add the reserved cooked chicken strips back into the pan. Toss everything gently to ensure the sauce coats every piece of pasta and chicken. Serve immediately, garnished with fresh parsley and an extra dusting of Parmesan.