1. Cut chicken breasts into bite-sized pieces and toss with olive oil and lemon pepper seasoning until fully coated.

2. In a non-stick skillet over medium-high heat, sear the chicken bites until golden brown and cooked through, about 6–8 minutes. Set aside.

3. Boil rotini pasta in salted water until al dente. Drain and reserve.

4. Blend roasted red peppers with a splash of heavy cream until smooth using a blender or immersion blender.

5. In a medium saucepan, melt butter over medium heat and sauté garlic for 1–2 minutes until fragrant.

6. Add remaining cream to the pan along with the red pepper blend and Cajun seasoning. Simmer gently for 5 minutes.

7. Stir in Parmesan cheese until melted and the sauce becomes creamy and thick.

8. Toss cooked pasta in the sauce until fully coated.

9. Serve pasta with seared lemon pepper chicken on top or mixed in. Garnish with parsley if desired.