Begin by cooking the penne pasta. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook until al dente, then drain and set aside.

In a skillet, heat the butter and cooking oil over medium heat.

Add the diced onion and sauté for a few minutes until soft and translucent.

Incorporate the minced garlic and sliced red bell pepper, cooking until softened and fragrant.

Add the bite-sized pieces of chicken and Cajun seasoning, stirring until the chicken is browned and cooked through.

Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits.

Allow it to simmer until the liquid reduces slightly.

Lower the heat and stir in the double cream until well combined.

Add grated parmesan cheese and stir until it melts and thickens the sauce.

Combine the cooked pasta with the sauce in the skillet, gently tossing to coat.

Serve immediately, garnished with fresh parsley.