Preheat your oven to 375°F (190°C).

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season the cubed chicken with Cajun seasoning, salt, and pepper. Cook the chicken until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 3-4 minutes.

Add the cream cheese to the skillet and stir until melted and smooth.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.

Stir in the shredded cheddar cheese, grated Parmesan cheese, and paprika. Continue to cook until the cheeses are melted and the sauce is creamy.

Add the cooked pasta and chicken back into the skillet, stirring to coat evenly with the sauce.

Transfer the mixture to a greased 9×13-inch baking dish.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Remove from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.