Toss the chicken with Cajun seasoning and sear in olive oil until cooked through, then remove.

Brown the sliced andouille sausage in the same pan until crisp at the edges.

Add the bell pepper and saute until softened, about 4 minutes.

Cook the penne in salted water until al dente and drain.

Pour in the cream, simmer 4 minutes, stir in the Parmesan, then return the chicken and add the pasta and toss.