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Preheat your oven to 350 F.
Lightly oil the chicken breasts with cooking spray or avocado oil then season the chicken breasts on both sides with the cajun seasoning, paprika and chili powder.
Heat a large saute pan on medium high heat and add another coating of cooking spray.
Sear the chicken on both sides for 3-4 minutes, until you get nice browning on both sides but the spices are not burning.
Remove the chicken to a sheet tray and finish cooking in the oven for about 8-10 minutes, or until the thickest part of the breast registers 165 F.
Remove from the oven once cooked and set aside to rest while you make the sauce.
Return the pan you seared the chicken in to medium high heat and add a little more oil.
Add the diced onion, bell pepper and jalapeno and cook, stirring occasionally to scrape up all the browned bits from the chicken, until softened and beginning to brown, about 5 minutes.
Add the spices and cook for another 30 seconds, then deglaze the pan with the stock and stir to incorporate all the browned bits on the bottom of the pan for maximum flavor.
Reduce the heat to medium low and add in the heavy cream and grated parmesan.
Simmer for 2-3 minutes to thicken slightly, then toss in the cooked pasta and a little pasta water if necessary to bring it all together.
Serve with sliced chicken breast on top and chopped parsley.