Start by cooking the penne pasta in a large pot of boiling salted water according to the package instructions. Stir occasionally until al dente. Once done, drain the pasta and set it aside.

In a skillet, melt the butter along with the olive oil over medium heat until the butter has melted and starts to bubble.

Add the diced white onion and red bell pepper to the skillet. Cook for about 3-5 minutes until onions are translucent and peppers soften.

Add the minced garlic to the skillet and stir continuously for about 1 minute until fragrant.

Sprinkle in the Cajun seasoning, dried basil, paprika, black pepper, salt, and cayenne pepper. Stir until well blended with the vegetables.

Add the bite-size chicken pieces to the skillet, stirring with the vegetable and spice mixture. Cook until browned all over and no longer pink in the center, about 6-8 minutes.

Reduce heat and stir in the heavy cream and cream cheese, mixing until well combined and the cream cheese has melted.

Pour in the chicken broth and mix thoroughly to achieve desired sauce consistency. Allow to simmer for a couple of minutes.

Add the cooked penne pasta to the skillet and fold into the creamy sauce until coated.

Sprinkle freshly shredded parmesan cheese over the pasta and gently stir until melted into the sauce.