Season your boneless skinless chicken breasts with Cajun seasoning, kosher salt, black pepper, and smoked paprika. Let it sit for a few minutes.

Heat a skillet over medium heat with olive oil and butter. Sear the seasoned chicken for about 5-7 minutes on each side until golden brown. Set aside.

In the same skillet, add the yellow onion and red bell pepper. Cook for about 3-5 minutes until tender.

Stir in the chopped fresh jalapeños and minced garlic, cooking for another minute until fragrant.

Sprinkle in some Cajun seasoning and crushed red pepper. Pour in chicken broth and bring to a gentle simmer.

Reduce heat to low and gradually mix in heavy cream and cream cheese, stirring until smooth.

Slowly stir in freshly grated Parmesan cheese and lemon juice, adjusting seasoning to preference.

In a separate pot, boil penne pasta according to directions until al dente. Reserve a bit of pasta water before draining.

Add your cooked chicken back to the skillet along with the drained pasta. Toss everything together, using reserved pasta water to adjust sauce consistency.

Mix in freshly chopped parsley or chives. Serve hot, garnished with additional Parmesan, sliced jalapeños, and crushed red pepper flakes if desired.