1. Season sliced chicken breast with Cajun seasoning, salt, and black pepper.

2. Heat olive oil in a skillet over medium heat. Add the chicken and cook until browned and fully cooked through. Remove and set aside.

3. In the same skillet, melt the butter. Add garlic, green bell peppers, and sun-dried tomatoes. Sauté for 3–4 minutes until tender.

4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes. Let the sauce thicken, stirring occasionally.

5. While the sauce simmers, boil penne pasta in salted water until al dente. Drain and set aside.

6. Return cooked chicken to the skillet along with the pasta. Toss everything together until evenly coated in the sauce.

7. Simmer for 2–3 minutes to let flavors meld.

8. Garnish with chopped parsley and extra Parmesan or red pepper flakes if desired. Serve hot.