Step 1: Start by cooking the pasta. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, according to the package instructions. Reserve about ¼ cup of the pasta water, then drain and set the pasta aside.

Step 2: While the pasta cooks, season your chicken pieces with Cajun seasoning, Italian seasoning, smoked paprika, and a pinch of salt and pepper. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken and set it aside on a plate.

Step 3: In the same skillet, add the sliced bell peppers and red onion. Sauté for 3-4 minutes, just until they begin to soften. Then add the garlic and sun-dried tomatoes, cooking for another 1-2 minutes until fragrant.

Step 4: Lower the heat to medium. Stir in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the heavy cream and remaining 2 tablespoons of butter. Let it simmer gently for 2-3 minutes, then stir in the grated Parmesan cheese until melted and smooth.

Step 5: Return the chicken to the pan along with the baby spinach. Stir everything together until the spinach begins to wilt. Add the cooked pasta and a splash of the reserved pasta water if the sauce needs loosening. Taste and adjust seasoning with salt, pepper, or more Cajun spice as needed.

Sprinkle with fresh parsley and serve with a wedge of lemon for a bright finish.