Cut the chicken breasts into bite-sized pieces and season them with Cajun seasoning, garlic powder, and black pepper.

In a skillet, heat olive oil and butter over medium-high heat until bubbling.

Add the seasoned chicken in a single layer and sauté for about 5-7 minutes until golden brown. Set aside once cooked.

In another pot, bring salted water to a boil and cook pasta according to package instructions. Reserve ½ cup pasta water before draining.

In the same skillet, add minced garlic and sliced bell peppers. Cook for 5-7 minutes until tender.

Stir in sun-dried tomatoes and heat through for an additional minute.

Lower heat, mix in softened cream cheese, then gradually add heavy cream and chicken broth until smooth.

Add freshly grated Parmesan cheese, stirring until melted and well combined. Adjust seasoning as needed.

Return drained pasta and cooked chicken to the skillet and toss until well-coated in the sauce, adding reserved pasta water if necessary.

Stir in sliced green onions and garnish with parsley and red pepper flakes before serving.