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Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Toss chicken with ½ Tbsp cajun seasoning. Add to pot in a single layer.
Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.
Heat remaining ½ Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and saute 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and saute 1 minute longer.
Pour in chicken broth, tomatoes, and ½ cup heavy cream. Bring mixture to a boil, then add pasta.
Cook, stirring frequently until pasta is nearly tender, about 12 - 13 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.
Remove from heat. Toss in remaining ¼ cup cream, parmesan, parsley and cooked chicken, and season with salt and pepper to taste. Serve warm.