1. Begin by bringing a large pot of salted water to a boil.

2. Add the penne pasta and cook according to the package instructions, typically around 8-10 minutes, until al dente.

3. Drain the pasta, reserving a small amount of the cooking liquid in case you need to thin out the sauce later.

4. In a large skillet, heat the olive oil over medium-high heat.

5. Season the bite-sized chicken pieces with the Cajun seasoning, salt, and pepper.

6. Sauté the chicken until it’s golden brown and cooked through, about 6-8 minutes.

7. Remove the chicken from the pan and set it aside while you prepare the creamy sauce.

8. In the same skillet, melt the butter over medium heat.

9. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

10. Pour in the heavy cream and chicken broth, stirring to combine.

11. Allow the mixture to simmer for 2-3 minutes, until it starts to thicken slightly.

12. Stir in the grated parmesan cheese until the sauce is smooth and creamy.

13. Return the cooked chicken to the skillet with the creamy parmesan sauce.

14. Add the cooked penne pasta and toss everything together until the pasta is evenly coated and the chicken is reheated.

15. If the sauce seems too thick, you can thin it out with a splash of the reserved pasta cooking liquid.