Prepare the Spice Mix and Chicken: In a small bowl, combine all the ingredients for the Cajun spice mix: smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper. Place the chicken chunks in a separate bowl, add 2 tablespoons of the spice mix, and toss well until every piece is evenly coated.

Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the penne and cook according to package directions until al dente. Just before draining, reserve about 250ml (a cup) of the starchy pasta water. Drain the pasta and set aside.

Sear the Chicken: While the pasta is cooking, heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Sauté the Vegetables: Reduce the heat to medium. Add the diced onion and sliced red pepper to the same pan, using the residual fat and flavour from the chicken. Cook for 5-6 minutes until the vegetables have softened. Add the minced garlic and the remaining Cajun spice mix and cook for another minute until fragrant.

Create the Creamy Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow it to bubble for a minute before reducing the heat to low. Stir in the double cream until combined.

Add the Cheese: Remove the pan from the heat and add the grated Parmesan cheese. I find that stirring it in off the heat prevents it from clumping and ensures it melts into a perfectly smooth, velvety sauce. Season with a little more salt and pepper if needed.

Combine Everything: Return the cooked chicken and any accumulated juices to the pan with the sauce. Add the drained pasta. Stir everything together gently over a low heat for 1-2 minutes until the pasta is well-coated and everything is heated through. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve: Divide the creamy cajun chicken pasta among four bowls. Garnish generously with freshly chopped parsley and an extra grating of Parmesan, if you like. Serve immediately.