In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the sliced bell pepper and onion, sautéing until softened, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in the Cajun seasoning, chicken broth, and heavy cream. Bring to a simmer and let it cook for 5 minutes, stirring occasionally.

Add the cooked chicken and Parmesan cheese, stirring until the cheese is melted and the sauce is creamy.

Add the cooked pasta to the sauce, tossing to coat evenly. Cook for an additional 2 minutes to heat through.

Serve hot, garnished with fresh parsley.