Season and sear the chicken: Pat the chicken chunks dry with kitchen paper—this helps them brown rather than steam. Toss them in a bowl with one tablespoon of the Cajun seasoning, ensuring every piece is lightly coated. Heat the olive oil in a large, heavy-based pot or deep skillet over a medium-high flame. When the oil shimmers and you can feel the warmth rising from the pan, add the chicken in a single layer. Let it cook undisturbed for 3–4 minutes until the underside is a deep golden brown and you can hear a satisfying sizzle. Turn the pieces and cook for another 2–3 minutes until they are cooked through and feel firm to the touch. Transfer the chicken to a plate and set aside. The smell of toasted spices will already be drifting through your kitchen.

Sweat the aromatics: Lower the heat to medium. Add the diced onion to the pot and stir, scraping up any browned bits from the bottom—those little flecks are pure flavour. Cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and softens, releasing a sweet, gentle scent. Add the minced garlic and the sliced red peppers, and cook for another 2 minutes. The peppers will begin to soften and the garlic will become fragrant, but take care not to let it burn—if it smells too sharp, turn the heat down.

Bloom the spices: Sprinkle in the remaining Cajun seasoning, the smoked paprika, and the dried thyme. Stir everything together and let the spices toast for about a minute. You’ll notice the aroma deepening immediately—smoky, warm, and slightly earthy. This step is where the dish gains its soul, so don’t rush it.

Add the pasta and liquid: Pour in the dried pasta and stir it through the onion and pepper mixture so every piece is coated in the spiced oil. Then add the chicken stock, scraping the bottom of the pot with your spoon to release any remaining flavour. Bring the liquid to a gentle boil—you’ll see bubbles breaking the surface steadily, not furiously. Reduce the heat to a simmer, cover the pot, and let it cook for 12–14 minutes. Stir once halfway through to prevent the pasta from sticking to the bottom. The pasta will absorb most of the stock, swelling and softening, and the sauce will begin to thicken.

Create the creamy finish: Once the pasta is tender but still has a slight bite (al dente), pour in the double cream. Stir gently, then add the grated Parmesan. Continue stirring until the cheese has melted into the sauce, which should take about a minute. The sauce will turn a warm, peachy-orange colour and become glossy and thick enough to coat the back of a spoon. Return the cooked chicken to the pot, including any juices that have collected on the plate, and stir everything together. Let it simmer for 2 more minutes so the chicken reheats and the flavours meld. Taste the sauce—the richness of the cream and cheese should balance the smoky spice, but if you’d like more heat, add a pinch of cayenne.

Rest and serve: Remove the pot from the heat and let the pasta sit, uncovered, for 5 minutes. This resting time is crucial—it allows the sauce to settle and cling more tightly to the pasta rather than pooling at the bottom. Sprinkle the chopped parsley over the top and serve straight from the pot, with extra Parmesan on the side for those who want it.