Season the chicken breasts generously on both sides with half of the Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5 to 6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables have softened.
Pour in the heavy cream and add the remaining Cajun seasoning. Stir well to combine, making sure to scrape up any browned bits from the bottom of the skillet.
Stir in the grated Parmesan cheese and let the sauce simmer for 2 to 3 minutes until it slightly thickens.
Add the cooked rigatoni pasta and most of the fresh parsley to the sauce. Toss everything together until the pasta is evenly coated.
Slice the rested chicken breasts and arrange them on top of the creamy pasta. Garnish with a little more Parmesan cheese and the remaining fresh parsley before serving.
Cook it hands-free.
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