Heat a large skillet over medium heat.

While the skillet is heating, season both sides of the chicken breasts with the Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.

Add olive oil to the heated skillet.

Place the chicken breasts in the skillet and cook for 6-7 minutes per side, or until they reach an internal temperature of 165°F and the juices run clear.

Remove the chicken from the skillet and set it aside to rest.

In the same skillet, add the butter and allow it to melt, scraping up any browned bits left from the chicken.

Add the diced onion to the skillet and sauté for 2-3 minutes, or until the onion becomes translucent and soft.

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine and bring to a simmer.

Once simmering, reduce the heat to low and stir in the grated Parmesan cheese, continuing to cook until the cheese has melted and the sauce has thickened, about 2-3 minutes.

While the sauce is thickening, bring a large pot of salted water to a boil.

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

Once the pasta is cooked, drain it, reserving about ½ cup of pasta water.

Slice the cooked chicken breasts into thin strips.

Add the cooked pasta to the skillet with the creamy sauce, tossing to coat the pasta evenly.

If the sauce seems too thick, add a little bit of the reserved pasta water to reach your desired consistency.

Add the sliced chicken on top of the pasta and toss gently to combine.

Sprinkle the chopped parsley over the top of the pasta and chicken for garnish.

Serve immediately while hot, and enjoy your creamy Cajun chicken pasta.