Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside to prepare for the creamy sauce.

In a skillet, heat a splash of olive oil over medium-high heat. Season the chicken breast with Cajun seasoning and cook for 4-5 minutes until golden brown and cooked through. Remove from the skillet and keep warm.

In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Once done, remove and set aside with the chicken.

Add a little more olive oil to the skillet, then sauté the andouille sausage for 2 minutes. Add the bell peppers, red onion, and minced garlic, cooking for an additional 4 minutes until the veggies are tender and fragrant.

Pour in the heavy cream, allowing it to simmer for 2-3 minutes to thicken slightly. Stir in the Parmesan cheese until melted, seasoning with salt and pepper to taste.

Gently toss the cooked chicken, shrimp, and drained pasta into the creamy sauce. Heat through for 1-2 minutes until everything is nicely combined and warmed.

Sprinkle chopped parsley over the top before serving. Enjoy this delightful dish warm, either plated or family-style for a festive touch!